"Kensington Street Social has made kale taste amazing with bottarga and pear. The recipe would be great."
James Lyon, Ultimo, NSW
REQUEST A RECIPE
To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Bottarga, pressed dried mullet roe, is available from select fishmongers, fish markets and Italian grocers. The restaurant uses Noilly Prat vermouth; if it's unavailable use another dry vermouth.