Serves:
Bring balsamic to the boil. Add sugar. Reduce by half. Let cool. Transfer to a small dish. Add an equal quantity of good quality extra virgin olive oil.
Dip warm bread in balsamic and olive oil mixture then roll dukkah
A selection of Great Australian Recipes by renowned chef and television presenter Ian Parmenter. These recipes highlight
the unique style of Australian Cooking.
There’s a very good chance that this classic of Japanese cuisine could have originated in Spain and taken to Japan by missionaries in the 16th century. Vegetables, seafood and/or meat are coated in a light batter and deep fried. Terrific served with a dipping sauce. Unlike with pancakes, the batter is best made just before cooking.