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Tagged Wollongong Chef


The Master Of All Stock Recipes

Stock: the simplest of culinary concoctions. The revered foundation of flavour that has provided both stage and volume to stove-top symphonies for hundreds of years. Pot-au-feu was a staple of French households for a long time before the concept was professionally popularised by the efforts of Escoffier. As is divulged in his famous Guide Culinaire (1903):   “Indeed,…

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