"C'est Bon's parmesan biscuits topped with tomato and herb salad
would make wonderful party canapés. Do you think they would care to
share the recipe?"
Joan Woolley, Gold Coast, Qld
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
Note C'est Bon's French chef Anthony Weyand says this dish is a summer take on a tarte Tatin. The parmesan biscuits can be made a day ahead; keep them stored in an airtight container.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×