Most people who know me are aware of my preoccupation with cashew Baklava. It isn’t a casual thing – it’s an ongoing, omnipresent, bordering on unhealthy obsession.
I recently acquired a Chasseur French Oven and was motivated by the cold weather to make some delicious slow cooked lamb shanks.
Tonight, Tim and I ventured outside of our little pocket of Sydney for our pre-anniversary dinner. We’d planned to visit on Monday night but the promise of trying out a new restaurant proved too great a test of my self control.
Interior, Interior, Chairman Mao’s favourite braised pork,
Stir fried cauliflower with cumin spice, Hunan style stir fried pork, Complimentary pickled cucumber,