Brisbane Times
·general
·1 hour ago
Greedy Civet's beef rendang toastie blends Indonesian spices with Australian brunch
Sydney's Greedy Civet cafe offers a beef rendang toastie that marries Indonesian spices with Australian brunch culture. Owner-chef John Arnestus spends days preparing the rendang, slow-cooking beef shin for six hours with coconut milk, lemongrass and chillies, then layers it with mozzarella, pickled eschalot and sambal mayo on buttered bread.
Summary by Glance · Brisbane Times
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