TIPS

The Australian Women's Weekly - - Slug Here -

Tom­a­hawk steaks are large rib-eye steaks with the en­tire length of the rib left in­tact. Sub­sti­tute reg­u­lar rib-eye, if pre­ferred. Bring the steaks to room tem­per­a­ture be­fore cook­ing to en­sure even cook­ing. Cor­ni­chons are small pick­led gherkins. They’re avail­able from larger su­per­mar­kets and delis.

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