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Description: The whole crew head off to Knysna and the tranquil kitchen of Head Chef Geoffrey Murray. Here Justin digs deep as he discovers how the fervour that goes into growing your own vegetables filters through the entire restaurant and how being a charcutier can bring home the bacon. Later he discovers a tender trick for softening up a tough 8-tentacled mollusc and then does the mussel jive for their supper.
On the Menu: Green Tomato Relish, Salami 101, Octopus carpaccio & white mussels with 3 kinds of butter.
Highlights:Everything just seems to evolve naturally without any intervention on Executive Chef Geoffrey Murray’s part.
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mihaitest
HelenaHey! All the recipes for Cooked 4 is in Justin's new book "Out of the Frying Pan" coming out in November! Go to the books section for details!
Your name(required)Could we get the recipes for the Octopus cappacia and the Salami?
