FER­MENTED POTATO BREAD WITH DASHI JELLY AND SALMON ROE, Ester

Gourmet Traveller (Australia) - - Four dishes - PAT NOURSE, MAN­AG­ING EDI­TOR

Hot bread, cool ke­fir-cul­tured cream, dashi jelly, the pop of salmon roe. Tear, schmear, bite, re­peat. It’s like Devon­shire tea gone savoury in the best of ways. Add some brown­rice sake (somm Julien Drom­gool’s pick) and see your doc­tor if pain per­sists. Ester, 46-52 Meagher St, Chip­pen­dale, NSW, (02) 8068 8279

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