Sourdough Pizza at Franco Manca
The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.
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The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.
The Drift has the unmistakable vibe of a Drake & Morgan restaurant, with the same sort of feel as its sister restaurants The Folly, Anthologist, The Parlour and Refinery.
The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.
Australian Food by Bill Granger is a gorgeous new cookbook dedicated to all things Aussie and filled with brilliant, easy to make recipes.
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