John is obsessed with dips. He will dip almost anything, especially pizza crusts. I can't quite get into the pizza crusts into sour cream and chive dip he loves, but I do love a dip.
Caponata is a masterclass in balancing sweet, sour and salty. It's most often made with aubergine, which you have to fry in lots of olive oil first, making it less of a weeknight situation.
Agrodolce means sweet and sour in Italian. In Italy there are so many ways of using this contrast of flavours to bring out the most in ingredients.
Let’s Eat Out | 1947 Eatery
Dennis & Rosamund Knill
Bollywood meets bistro with an authentic approach to traditional Indian cuisine at 1947 eatery.
Let’s Eat Out | Red Elephant
Dennis & Rosamund Knill
At last, Auckland has a modern Thai restaurant in the form of Red Elephant. Its elegant decor complements food that’s all about freshness.
