Milsons Restaurant at Kirribilli's Executive Chef Lee Kwiez speaks about the influence of his swiss training,
while his sues Chef Brad cooks us a Sweet Bangalow Pork Loin, with date and Cardamom relish and Pont l'Eveque Cheese,
on a bed of cauliflower puree. The sweetness of the pork and the port soaked currants marries well with the rich soft
Pont l'Eveque cheese.