The Age
·general
·1 hour ago
Sydney chef creates beef rendang toastie combining Indonesian spices with creamy mozzarella
Sydney chef John Arnestus serves a beef rendang toastie at Greedy Civet in Camperdown, combining Indonesian spices with creamy mozzarella and house-made sambal mayo. The rendang requires days to prepare, with beef shin cured overnight, then braised low and slow for six hours in coconut milk and aromatics.
Summary by Glance · The Age
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