Albury restaurant Border Wine Room head chef Gary Brogdale combines a love of French cookery with subtle Japanese flavours

By Jodie Bruton
Updated November 17 2015 - 10:04am, first published November 16 2015 - 1:49pm
FUSION FOOD: Border Wine Room head chef Gary Brogdale favours French fare and Japanese techniques to enhance flavour. Picture: MARK JESSER
FUSION FOOD: Border Wine Room head chef Gary Brogdale favours French fare and Japanese techniques to enhance flavour. Picture: MARK JESSER

An international dining experience awaits at Border Wine Room.

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