shredded beef with hot chillies, chopped fiddlehead ferns and coriander paste with a 'well' of red potato wedges, cooked in vinegar, garlic, grapefruit pulp, thyme and ground rosemary, 'dry' skillet cooked with powdered herbs, then sprinkled with pulverized rusk cakes.........a hour's prep for a small appetizer portion.......a 'tongue-burner'.....


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