Cuisine Magazine, Mar/Apr 2019 (#193)

  • Blue cod with zucchini, fermented chilli, lemon & diamond shell clams

    Blue cod with zucchini, fermented chilli, lemon & diamond shell clams (page 18)

    from Cuisine Magazine, Mar/Apr 2019 (#193) Cuisine Magazine, Mar/Apr 2019 (#193)

    • Categories: Fermenting; Main course
    • Ingredients: red chillies; vine tomatoes; shallots; blue cod fillets; diamond shell clams; baby zucchini; parsley; lemons
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  • Published Mar 01 2019
  • Format Magazine
  • Page Count 164
  • Language English
  • Countries New Zealand

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.