Gourmet Traveller (Australia) - - Food -

Be­tel leaves with ac­cou­trements

Nutty palo cor­tado sherry

Grilled eg­g­plant salad with prawns

Golden, bot­tle-aged ries­ling Hor mok

Re­fresh­ing cold pil­sner-style lager

Stir-fry of young an­gled gourd and ten­drils Hoppy, cloudy New Eng­land IPA Green curry of chicken Rich, tex­tu­ral orange wine Sour orange fish curry Off-dry, tangy chenin blanc

Pan­dan, tapi­oca and young co­conut pud­ding Pas­sito-style sweet wine

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