Taking a new place at the table
Daily Telegraph (Sydney)
04 Oct 2006
Once considered good for little more than pickling onions or dousing fish and chips, vinegar has finally left its fusty image behind. Now it’s approaching cult ingredient status and it’s hard to find a restaurant menu without some reference to... read more...
posted by Bank Report | 8:44 PM
0 Comments:
Post a Comment
<< Home