The Produce Chef - Matt Clark
Hardback. Very good condition. 2009
How do you cook a crocodile? Lemon myrtle is the new black pepper - but how do you use it? From crabs to kangaroos, the recipes in this book are delicious, modern versions of old and new favourites.
Nearly 20 sauces, chutneys and marinades are included, from Pepper Berry Vinaigrette to a stunning tandoori marinade and a great basic BBQ marinade. Matt includes drinks and a stunning range of desserts including the good old Anzac biscuit and Lamington as well as a fabulous macadamia nut and white chocolate Malibu cake.
How do you cook a crocodile? Lemon myrtle is the new black pepper - but how do you use it? From crabs to kangaroos, the recipes in this book are delicious, modern versions of old and new favourites.
Nearly 20 sauces, chutneys and marinades are included, from Pepper Berry Vinaigrette to a stunning tandoori marinade and a great basic BBQ marinade. Matt includes drinks and a stunning range of desserts including the good old Anzac biscuit and Lamington as well as a fabulous macadamia nut and white chocolate Malibu cake.
