Scribd Logo

Lingua

Maggiori informazioni
CaricaLeggi gratis per 30 giorni
delicious

PERFECT PAIR

Apr 22, 2020 2 minuti
BY SCOTT Mc COMAS-WILLIAMS

SCALLOP

“I’ve traditionally cooked them – baked them, grilled them, ceviche even – but more recently we’ve started serving them raw to make the most of their natural flavour, and I really love the texture. Their sweetness is really highlighted when raw.”

RAINBOW CHARD

“I grew up eating a lot of chard.

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da delicious

delicious2 min lettiCookbooks, Food, & Wine
Back To Nature
@thestuddsiblings WE LIVE IN a fast-paced world, where the industrialisation of dairy production threatens to wipe out small artisan production. But at Pecora Dairy, they are creating new pathways towards a better future for Australian cheese. We we
delicious1 min lettiRegional & Ethnic
What Is?
TYPE: Cheese made from sheep’s milk. ORIGIN: While there is no single place of origin, most highly regarded varieties include Greek feta, French Roquefort, Spanish manchego and Italian pecorino. SPECIAL BECAUSE: Sheep’s milk contains more fat, ther
delicious2 min lettiCookbooks, Food, & Wine
Hidden HAWKESBURY
WE BEGAN WITH BEAUTIFUL Bells at Killcare on the NSW Central Coast and Vintners Bar & Grill in South Australia’s Barossa Valley. Our next stop: Berowra Waters Inn, overlooking Berowra Creek, a tributary of the mighty Hawkesbury River, just north of

Correlati

Skip carousel