GLOBAL F L AVOURS

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Onion and olive pissal­adiere with ‘A Love Supreme’, p 21

~ In­dian aloo gobi, p 94

~ ‘Topfen­go­latsche’, cream cheese, rhubarb, p 29

“We be­gin in France with a tangysweet pizza-tart hy­brid, move to In­dia for a gor­geous, fra­grantly spiced cau­li­flower bake, and fin­ish with a clas­sic Dan­ish pas­try with one of my favourite in­gre­di­ents, rhubarb. This menu is ex­actly what I love about the recipes in our global is­sue – a true jour­ney around the world.” Sa­man­tha Jones, Edi­tor

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