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The tamarind and chipotle are a nice sweet-heat balance and when you get those charred pieces of pineapple, that juxtaposition doubles down. The duck is rich and juicy and the citrus cuts through ...

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I especially enjoy it with a lamb curry. Place the feijoa, apple, onion, tamarind, dates, ginger, chilli flakes, cinnamon stick, salt, brown sugar, mixed spice, vinegar and water into a heavy pot.