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| A single's survival guide: LET'S HEAR IT FOR NOBU. DEFINITELY NOT ... It was, mind, a 1953 Tahbilk marsanne and it was the first wine served at a luncheon I attended in the winery's old cellar on that beautiful sunny November Sunday. If I was a wine wanker, I'd say that the marsanne was the colour of a ... Day two: One kilogram of cubed lamb is sautéed in ghee of peanut oil until brown … do it in stages and don't crowd the pan too much. As the lamb is browned, toss it into the curry pot. When all the lamb is cooked, deglaze the pan with a ... |
