Out & about

ICONIC VENUES ICONIC DISHES, ICONIC CHEFS, AROUND THE WORLD DINNER WITH MATT PRE­STON & ANDY ALLEN

delicious - - CONTENTS -

Matt Pre­ston launches his new cook­book with a Syd­ney dinner.

MENU COURSE 1: MEX­I­CAN COURSE 2: CHI­NESE

Matt’s bar­be­cue bugs and prawns with XO but­ter sauce and Andy’s charred greens with Pizzini Ver­duzzo 2017

COURSE 3: GREEK

Spit-roasted lamb, gar­lic, rose­mary and le­mon Andy’s beets, whipped feta, pick­led lentils and smoked al­mond salad Matt’s roasted stuffed red cap­sicums with Pizzini ‘Pi­etra Rossa’ San­giovese 2015

COURSE 4: DESSERT

VIET­NAMESE: Matt’s co­conut panna cotta with caramel sauce and peanut pra­line FRENCH: Andy’s choco­late mousse, hazel­nut crunch and creme fraiche with Pizzini Pi­colit 2017

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