Sauteed calf's liver with honey raspberry vinegar

"Ahh the good old days! I remember this dish for so many reasons, but mainly for the amazing culinary lessons I learnt in the 80’s in Australia. Traveling to London in ’82, the chefs there did not realise the level of skill in Australia in those days. In fact, some of the kitchens I worked in in London were less skilled then the ones I was lucky enough to work in in Sydney.  The combination of butter, honey, raspberry vinegar and jus just takes me back to those days." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen