Tom Milligan
Chef de Cuisine
Ceccconi's, Crown Casino
Melbourne

Tom continually delights his patrons with this dish. His restaurant menu describes:
Crispy Skin Robarra Fillet on a Bed of Baby Fennel, Roma Tomato, Black Olives, Lemon Julienne, Pickled Capers and Italian Parsley

Paul Bocuse | Peter Jarmer | Hekaru Orita San | Bernhard Oerbli | Peter Swordman
David Chow | Sean Tuite | James Bodrogby | Andrew Fielke | Peter Doyle | Robert Choo
Bart Beek | Richard Harris | Branchong (Kak) Ninkumwongs | Tom Milligan | Walter Wagner

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