Cuisine Magazine Mar/Apr 2008 (#127)

  • Fish, mussel and karengo fritters with roasted vegetable antipasti (page 52)

    from Cuisine Magazine Mar/Apr 2008 (#127) Cuisine Magazine Mar/Apr 2008 (#127) by Ray McVinnie

    • Categories: Fried doughs; Appetizers / starters; Main course; Italian
    • Ingredients: zucchini; lemons; mint; baby carrots; parsley; eggplants; chilli flakes; red capsicums; yellow capsicums; capers; balsamic vinegar; mussels; white fish fillets; chickpea flour; karengo
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  • Published Mar 01 2008
  • Format Magazine
  • Language English
  • Countries New Zealand
  • Publisher ACP Publishing Pty Ltd

Publishers Text

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.