The Weekend Australian - Travel - - Indulgence -

IF there’s one thing De­tec­tive loves about win­ter, it’s that it would be pos­i­tively rude not to eat of­fal. The more cre­ative the dish the bet­ter, and she is of­ten im­pressed by the names dreamed up to add a lit­tle spice. Who could go past the recipe for Tongue & Cheek, cre­ated by chef Jiri Strutka of The Old Pantry in Den­mark, WA, in a re­cent is­sue of that state’s Spice mag­a­zine? The stout braise of pig’s cheek ravi­oli with crispy tongue and horse­rad­ish sabayon is a far cry from the lamb’s fry and ba­con of De­tec­tive’s child­hood. An­other cracker is Lamb’s Hearts & Minds, a con­coc­tion of creamy crumbed lamb’s brains and sliced heart scat­tered through a light salad, cre­ated by Jeremy Strode of Bistrode CBD in Syd­ney’s city cen­tre. Strode seems to have some­thing of an of­fal ob­ses­sion, with a sep­a­rate menu called The Other Bits of­fered in ad­di­tion to his a la carte list. Now there’s a man af­ter De­tec­tive’s own heart. More:

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