My favourite: Duck breast with figs and burnt honey and lavender sauce: http://www.gourmettraveller.com.au/duck_breast_with_figs_and_burnt_honey_and_lavender_sauce.htm

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Double-baked Gruyère soufflé with Waldorf salad: http://www.gourmettraveller.com.au/double-baked-gruyere-souffle-with-waldorf-salad.htm

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Fettuccine with Mottra caviar - The Independent: http://www.independent.co.uk/life-style/food-and-drink/recipes/fettuccine-with-mottra-caviar-and-cregraveme-fra238che-1989480.html

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Waldorf salad: http://www.gourmettraveller.com.au/waldorf-salad.htm If you’re after a dish with a serious society pedigree, you really can’t go past the esteemed Waldorf salad. As with most iconic dishes, its provenance is murky. One theory is that it was created by the Waldorf Lunch System, an early 20th-century lunchroom chain whose logo, at one time, was an apple.

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Payard Cheese Soufflé. http://lasvegasblog.harrahs.com/las-vegas-casinos/caesars-palace/the-prix-fixe-is-in-at-payard-bistro/ Recipe: http://abcnews.go.com/GMA/recipe?id=7182842

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Duck liver pâté with cassis jelly and brioche croûtons: http://www.gourmettraveller.com.au/duck-liver-pt-with-cassis-jelly-and-brioche-crotons.htm

Annabel-Langbein-Ultimate-Chocolate-Cake: I love this recipe: I add strong lavender flower infused tea instead of the coffee. http://www.annabel-langbein.com/recipes/the-ultimate-chocolate-cake/279

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