AT THE COAL FACE

INFUSED WITH SMOKY FLAVOUR, A ROASTING OVER THE COALS HAS NEVER TASTED SO GOOD

Warwick Daily News - - WEEKEND - WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER CE­RAM­ICS: LUNA CE­RAM­ICS

If this dish were listed on a menu, you might pass over it. Yet if it were called Cae­sar salad with grilled prawns, it would be a best­seller. Some­times it’s all in the name. Coal-roasted cab­bage takes on a per­va­sive smok­i­ness yet re­tains a pleas­ant cos let­tuce­like crunch. Cooking over coal is so hot right now, it’s hard to imag­ine it went out of favour. It’s a taste that re­flects our pri­mal selves. Now which dish would you pre­fer?

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