October 2009

The kitchen at Danks Street Depot has taken to pears in a big way, poaching Beurre Boscs in red wine and serving them with panna cotta, and roasting the little Corellas and plating them with hazelnuts and honey.

We noticed a lot of interest recently among the local kids in the tree at the end of our street and, sure enough, it’s mulberry season again. At the Boathouse on Blackwattle Bay they’re poaching them (and we don’t mean pinching them) and serving them with the dessert del giorno, buttermilk panna cotta and roast rhubarb.

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