Harissa spiced grains with halloumi and veg.
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Wow, that looks proper 
I adore Banh Mi, especially pork belly
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Oooh. I have never actually made samosas. Do you have to fry them on a lower heat for quite a long time? What filling?
Pretty easy, pay attention to oil and water content in the dough and plenty of kneading and rest.
These were spicy potato and peas with green chilli and fresh coriander.
Cooking you have two options to achieve the same thing - crispy and light texture. I cooked this on low to medium heat for about 4-5 mins and then wanged the heat up for another minute. Or you can double fry them if you prefer.
) at the Koffee Pot.
At least there’s haggis! So I won’t moan!
It’s good… but the missing slice of fruity pudding is a crying shame.
Lunch at an Adelaide institution…La Trattoria.
It is a proper old Skool Italian with real character.
N’s Tropicale…
My Marinara…
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