Herald Sun - Switched On - - Thursday -

MAEVE O’Meara heads to metaphor­i­cal Den­mark, by pick­ing the brains of lo­cal Danes, from Bente Grys­baek, head chef at Mel­bourne’s Dan­ish Club — who re­veals the se­cret is Dan­ish but­ter (‘‘You know there’s the right amount of but­ter when you can see your teeth marks,’’ she says) to baker Michael Klausen from Syd­ney’s Brasserie Bread who takes O’Meara through the seven-day process of mak­ing rye bread.

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