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The Mil: Focus Cover Issue 66
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The Mil: Indulge your Inner Child!
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The Mil: Salmon on Chats with a Creamy Hollandaise Sauce.
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The Mil: Crispy Skinned Duck.
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The Mil: Eggs Benni and Salmon.
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The Mil: Fresh Local Seafood Bisque.
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The Mil: 'Super-Awesome' Chocolate Mud Cake with Fresh Local Raspberries.
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The Mil: Artists Steve and Fran
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The Mil: Fashionista Sylvie Michelle
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The Mil: Fresh Ravioli, Raw Tuna with a Basil Oil Sauce.
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The Mil: Seared Salmon on Roasted Beetroot with Baby Herbs.
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The Mil: Fondue Heaven!
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The Mil: Garlic Prawns on Beetroot Risotto.
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The Mil: Fresh Oysters
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The Mil: The Zebu Pizza.
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The Mil: Vegetarian Tart
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The Mil: Mmmm Wine!
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The Mil: Pan fried Lamb on Lentil Rosit
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The Mil: Vegie Pattie on Green Pea Sauce
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The Mil: Scallops and Vegie Patty
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The Mil: Chocolate Ganache
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The Mil: Pan fried Beef on Sundried Tomato Risotto
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The Mil: Pan fried Chicken Brest and Leg with Sweet Potato Mash.
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The Mil: Cheese Delight
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The Mil: Bar'ed
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The Mil: Setup for Bar'ed
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The Mil: Jump on it!
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The Mil: Fresh Scallops with Pressed Watermellon
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The Mil: Banoffee Pie
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The Mil: Vegie Patty with Lental Salad