Blogs about: Kitchen Matters
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Cooking for Legends
Gravadlax, broad bean, golden beet, celery cress Langoustine, caramel carrot, sea beet, sea purslane Pea puree, crab salad, quail egg Last week I had the priviledge of cooking for two of the Barossa… more →
Vinoteca Bar&Wine Shop
Cooking for Legends
— 1 comment
vinotecalondon wrote 6 months ago: Gravadlax, broad bean, golden beet, celery cress Langoustine, caramel carrot, sea beet, sea purslane … more →
Recipe Box: Sticky Toffee Pudding
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vinotecalondon wrote 11 months ago: In December last year we put the very British Sticky Toffee Pudding on our menu, and like the previo … more →
Blood Pudding appreciation society
vinotecalondon wrote 1 year ago: Last year I had the priviledge of learning how to make blood pudding from Carol Craddock, and was fa … more →
Strangely fascinating geek facts about Sea beet
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vinotecalondon wrote 1 year ago: We’re big fans of sea beet at Vinoteca, and surprised that more chefs don’t use it. Although not a … more →
A Truck Load of Cheese
vinotecalondon wrote 1 year ago: I am not sure if there is anything better than a truck full of cheese! I headed over to the restaura … more →
