Cooking Eggplant Curry with yoghurt, carroway, tamarin, fennel, tumeric, pepper, garlic, onions and ginger. Served with saffron rice.
Culinary views and tips from a Restaurant owner based in Melbourne, Australia.
Cooking some Lamb Shanks. The lamb shanks are boiled with flavour stock, bay leaf, pepper corns and cloves and served with shallots, chilli and garlic sauce.
Cooking Green Lip Mussels from New Zealand in a tomato paste mix with, onions, tomatoes, pepper, fish and prawns.
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