Scallops soused in native peppermint wine vinegar

Poach scallops in a boiling mix of equal parts of water, white wine and vinegar until just warm. Take care not to over cook them. Drain scallops and lightly dust with Australian peppermint and serve on lemon myrtle fettuccine.
Discover the functional (nutritional, antimicrobial, culinary or cosmetic) uses of the wild resources of the world's longest living culture.

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Vic Cherikoff