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heidih

heidih

2 hours ago, Jonathan said:

It’s truffle season and I managed to nab a small perigold truffle from the deli! Decided to make lamb since I hadn’t had it in a while with mashed potato (mostly butter) and a zucchini flower stuffed with ricotta, smoked fetta and a hint of honey. On another note, why on earth is it so hard to find Madeira in Australia? I ended up subbing in Tawny Port for the jus but I’m convinced it just doesn’t exist here

74608526-45B9-4552-ABAB-4BB635FFD75D.jpeg

Nice zuke flower coating. I am mostly in love with the phrase " I managed to nab a small perigold truffle from the deli" Clearly your deli is not mine. Lucky you.

Sydney sister arrives Monday - will ask on Madeira. Here it has become "old fashioned".

heidih

heidih

2 hours ago, Jonathan said:

It’s truffle season and I managed to nab a small perigold truffle from the deli! Decided to make lamb since I hadn’t had it in a while with mashed potato (mostly butter) and a zucchini flower stuffed with ricotta, smoked fetta and a hint of honey. On another note, why on earth is it so hard to find Madeira in Australia? I ended up subbing in Tawny Port for the jus but I’m convinced it just doesn’t exist here

74608526-45B9-4552-ABAB-4BB635FFD75D.jpeg

Nice zuke flower coating. I am mostly in love with the phrase " I managed to nab a small perigold truffle from the deli" Clearly your deli is not mine. Lucky you.

 

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