Travel
Sublime Greek edition, but...... OUCH!
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smcginn
posted:
13-November-2011 18:59
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#1
I had to access recipes from the October issue online as I have been unable to get a copy locally now that the November issue is in store. I loved all the recipes that were in that issue when I checked it out at the library. Another Ooops moment though...Made the Orzo with pork meatballs last night. It was delicious however I had to wing it with the amount of pork to use as that was left out of the list of ingredients. I went with 500 grms & it was delicious.
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Kathleen
posted:
27-November-2011 01:03
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#2
The Big Fat Greek edition inspired me this month during my travels in Greece. I took advice from the magazine and checked out Athens new star in restaurants Funky Gourmet. This place is truly amazing. Even better to discover the Sous Chef is an Australian by the name of Alex Xinis. He is definitely one Aussie chef to keep an eye on. Gourmet Traveller I recommend you find out more about him!
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Dan Stradwick
posted:
30-December-2011 17:23
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#3
Originally Posted by: smcginn
I had to access recipes from the October issue online as I have been unable to get a copy locally now that the November issue is in store. I loved all the recipes that were in that issue when I checked it out at the library. Another Ooops moment though...Made the Orzo with pork meatballs last night. It was delicious however I had to wing it with the amount of pork to use as that was left out of the list of ingredients. I went with 500 grms & it was delicious.
The pork meatballs and orzo recipe in the Greek edition has 600gms of mince.
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