FENU­GREEK CHICKEN WITH SALT-BAKED CELERIAC, The Pot by Emma McCaskill

Gourmet Traveller (Australia) - - Four dishes - DAVID SLY, SOUTH AUS­TRALIA EDI­TOR

Mak­ing this din­ing landmark her own, Emma McCaskill takes the fa­mil­iar and bright­ens it with fi­nesse. Chicken cut­lets spiced boldly with fenu­greek sit on celeriac purée and pieces of salt-baked celeriac and cel­ery leaves cap it off. The com­bi­na­tion of juicy flesh, nut­ti­ness, spice and veg­e­tal crunch proves more than sat­is­fy­ing. The Pot by Emma McCaskill, 160 King Wil­liam Rd, Hyde Park, SA, (08) 8373 2044

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.