delicious

THE CHEF AND THE BUTCHER

A: This recipe is going to cause bigger problems in the world than those already happening. You mangled individual! You’ve combined German food and Italian food. And there’s mash on the side.

C: The Irish and the Italians are very similar; for a start, we both have an ‘I’ at the start of our names. And we cook. There’s pork neck with crunch, but then you’ve got the ooziness of the bolognese.

You were

You’re reading a preview, subscribe to read more.

More from delicious

delicious1 min read
Savour
CHOICE CHICKEN RECIPES FROM DANIELLE ALVAREZ | SEVEN SATISFYING WAYS WITH ROOT VEG | COOKING WITH SPICE, THE SOUTH AFRICAN WAY | MAKING YOUR MIDWEEK MAGIC WITH MINCE | PERFECT DESSERTS DESIGNED TO SHARE | MELT-AND-MIX CAKES FOR EVERY OCCASION ■
delicious2 min read
Brisbane Let’s Eat
STANLEY RESTAURANT Head chef Louis Tikaram has curated an unforgettable experience for Stanley’s Qld Seafood Banquet. Available 7 days, lunch and dinner, May 1-31, excluding Mother’s Day (May 12), 2-guest minimum. BISOU BISOU Mention “delicious. Mont
delicious1 min read
Basics Of Pairing — With Mike Bennie
1. Acidity: Freshness and crispness do wonders to counterbalance rich dishes while also helping to lift lighter ones. Try semillon, riesling, tart and dry ciders and bitter beers. 2. Tannins: The tannins in red wines and traditional ciders are an exc

Related