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Cooking together: Pan-seared halibut with artichokes barigoule and citrus beurre blanc

A tangy and light dish with all the feels of spring is being created in our studio kitchen. Stefan Hartmann, Executive Chef, at Bacchus Restaurant at the Wedgewood Hotel joins Jennifer Palma on ...

Recipe: Pan-seared halibut with citrus beurre blanc and artichoke

This recipe, from Stefan Hartmann, executive chef at Bacchus Restaurant is sure to impress anyone - whether it's a special ...