John McCauley

John McCauley

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Forget additives, foam and froth, the success of Craggy Range’s Terroir restaurant comes down to using seasonal New Zealand ingredients, explains head chef Leyton Ashley. Duck season has opened and the duck recipe showcases a much underused ingredient. Duck fat is a chef's secret ingredient, bringing comfort and indulgence to winter dishes.

Forget additives, foam and froth, the success of Craggy Range’s Terroir restaurant comes down to using seasonal New Zealand ingredients, explains head chef Leyton Ashley. Duck season has opened and the duck recipe showcases a much underused ingredient. Duck fat is a chef's secret ingredient, bringing comfort and indulgence to winter dishes.