The A1 Canteen and Automata chef shares his recipes for burrata with fermented peach, diamond clams in anchovy butter and a strawberry and lemon myrtle cheesecake
At his Sydney restaurants Automata and A1 Canteen, Clayton Wells is known for his innovative use of ferments, and flavourful east-meets-west ingredient combinations. Here’s a dinner party menu to recreate the taste at home.
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