Chefs' Recipes

Watch: Adam Wolfers makes toum, pita and spiced roast lamb collars

A three-part feast, brought to you by the head chef at Gerard's Bistro.
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In Sydney, Adam Wolfers turned heads for the outstanding breads at Ételek, his travelling Jewish-Hungarian restaurant. Now installed at Brisbane’s Gerard’s Bistro, the journey continues with warm pita, best stuffed with his slow-roasted spiced lamb collar, and some heady, garlicky toum. It’s a three-part adventure worth following.

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