Barbecued tenderloin with charred onion
and eggplant
|
Ginger-glazed barbecued pork neck with
chrysanthemum salad
|
Barbecued ocean trout with cucumber and
labne
|
Spit-roasted porchetta with salsa verde
|
Grilled flank with tomatoes and
chilli-tamarind dressing
|
Bistecca Fiorentina with asparagus
|
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