PERFECT PAIR
Apr 22, 2020
2 minutes
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.
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