Ginny Grant Archives - Page 19 of 27 - Cuisine Magazine - From New Zealand to the World

RED CAPSICUM, RED LENTIL & CHICKEN CURRY WITH TAMARIND SYRUP

POTATO GNOCCHI WITH BUTTERCUP PURÉE, BRUSSELS SPROUTS & PANCETTA

CHARGRILLED FENNEL SLAW BRUSCHETTA WITH OYSTER MAYONNAISE

NEW POTATO, CHOPPED CURRIED EGG, OLIVE & ANCHOVY BRUSCHETTA

PICKLED GREEN TOMATOES, ’NDUJA & SMOKED KAHAWAI BRUSCHETTA

COFFEE MASCARPONE, DATE SYRUP, BERRIES & ALMOND BRIOCHE

SWEET AND SOUR PUMPKIN, TOUM & PROSCIUTTO BRUSCHETTA

GRILLED CHICKEN SALAD WITH WHITE BEANS & PRESERVED LEMON & ANCHOVY SALSA

PRESERVED LEMON & ANCHOVY SALSA

SEAWEED SALSA