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Story summary
- The Palomar restaurant in Paddington, Sydney, introduced a popular cucumber salad featuring pickled cucumbers, green tahini, and crispy chili oil.
- Mitch Orr, Palomar's culinary director and former Ace Hotel Sydney chef, doubted the dish until he tasted it in London.
- The restaurant plans to use heirloom cucumbers from Newcastle Greens, with a simple accompanying recipe including white onion, tomatoes, coriander, and lime for pairing with crackers.
