Adam Bielawski is in the House - Artisan House What do you get when you poach pear? In theory, a delectable and rather sophisticated dessert, both visually and texturally unique. But in reality (especially in West of Australia) … a brand of exquisite pate, terrine and other traditional delicacies of the sort.
Why is it that meat, whether it’s fish, poultry, beef, pork, game or lamb always tastes better when cooked on the bone? Yet, in our modern, fast-paced society, bones seem to have fallen out of favour for the sake of convenience... here's a short article all about them bones.
Have you ever eaten Sanguinaccio – an Italian Dessert made using pigs blood? Please meet Rodney Dunn, a very well accomplished leader in the Australian food scene who knows how to make a good Sanguinaccio! (@agrariankitchen)