China and Korea
Free on SceneLog — log in or create an account to track it.
Overview
Martin and his guest, barbecue master Rick Browne, explore the difference between Korean and Chinese flavours to create a range of simple dishes. On the menu are rustic mashed potatoes, Korean-style lamb chops, flash-fried asparagus and long beans, barbecued banana-raisin-rum and Shanghai rum custard
Comments
Be the first to comment.
Leave a comment
Your email won't be published. Comments are reviewed before they appear.