Monday, March 24, 2014

California cuisine, slow-cooked braises and chocolate till you drop

Gourmet Traveller


An Andrew McConnell exclusive, benchmark California cuisine, slow-cooked braises and chocolate till you drop are all in our brand new April issue. Here's a preview.

Plus, our review of Sydney's Moon Park and Danjee restaurants; our travel guide to France's Loire Valley; some of our best-ever rib recipes; and your first look at the Huxtable cookbook.

Happy eating,

Anthea Loucas and the team at Gourmet Traveller




Steak tartare with smoked salsa
Butcher’s steak with fermented radishes and Korean hot sauce
Southern-style flat-iron with potato and corn hash and baby cos with buttermilk dressing
Tomahawk steak and roast tomatoes with rosemary
Grilled intercostals with soy, sesame and ginger and cold noodles
Picanha, chimichurri and sweet and sour peppers

VIEW ALL RECIPES      

1 comment:

  1. Thanks for sharing very delicious recipe it's really useful... Share me on: Santa Barbara Bistro...

    ReplyDelete