The Melbourne weather has been dreadful lately. Just soggy and miserable. Seeing as I've been slightly obsessed with eating Asian inspired style salads with salmon sashimi the past week, time to nosh down with some
fatty hearty attack fare.
At the Melbourne Food and Wine Show, I was pleasantly surprised at the Pangkarra wholegrain pasta. It adds an earthy essence to the taste of pasta and texturally it is rather interesting. I could not wait to try it out at home.
Easy Recipe for Pasta in Sage/Garlic Burnt Butter with Luv-a-Duck Confit
- A few springs of Sage
slabslice of butter
- Olive oil
- 2 tablespoons of minced garlic
- Diced fresh mushrooms
- Pasta of your choice
- Luv-a-Duck Confit