tag:blogger.com,1999:blog-1195036990155736213.post9023891059851032601..comments2023-10-16T00:02:06.656+11:00Comments on Fare Dinkum : Menu Markers Notes from the KitchenGeorge Biron http://www.blogger.com/profile/03592491708632830206noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1195036990155736213.post-67941287601547231662009-08-04T08:49:03.552+10:002009-08-04T08:49:03.552+10:00Great post and photographs George.
Mouthwatering a...Great post and photographs George.<br />Mouthwatering and enjoyed your descriptionFrank and Suehttps://www.blogger.com/profile/16964997923422444099noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-14953236635741215352009-07-18T02:42:28.708+10:002009-07-18T02:42:28.708+10:00That cassoulet looks divine, can't you fed ex ...That cassoulet looks divine, can't you fed ex me a plate to NY?<br /><br />JeremyJeremy Shapirohttp://www.stirthepots.comnoreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-77514740711349756162009-07-11T12:10:06.238+10:002009-07-11T12:10:06.238+10:00I would gladly partake of the salty urchins with a...I would gladly partake of the salty urchins with a Ricard or Boyer, but not to MrsT's palate. Had them with veal kidneys in Milan - great combo.<br /><br />The frosts are also necessary to sweeten the cavolo nero and swedes. But I hate cold morningsThermomixerhttps://www.blogger.com/profile/13897490190548074499noreply@blogger.com