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Two of Australia‚Äôs top young chefs are to lay on an Antipodean feast at Edinburgh fine dining restaurant Fhior.

Michael Clark and Jodie Odrowaz will cook using Australian ingredients such as paperbark and Tasmanian mountain pepper, with dishes including steamed halibut with fermented buttermilk and pepper dulse and macadamia, wattleseed and strawberries.

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