1 Apr 2016

Food - Julie Biuso

From Jesse Mulligan, 1–4pm, 3:10 pm on 1 April 2016

As daylight savings ends this weekend we are planning one final fling of the barbecue. Julie has pork cutlets marinated in smashed lemon grass, kaffir leaves and chilli, and with a little nashi pear salsa, and a small salad with coriander, micro greens, edible flower petals etc, topped with crushed peanuts.

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