Philippe Meyer's Pork Rillettes & Focaccia
It was a great day, when Philippe Meyer agreed to work at the New Zealand School of Food and Wine, way back in 2001. Trained as a chef in Switzerland, Philippe came to New Zealand for his OE and never left. For our 25th Anniversary Cooking demonstration he presented his special Pork Rillettes and crunchy Focaccia bread recipe.
Read the full story and recipe's below.
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AWESOME parenting
Who raised this delinquent? Him and his mate were on great north road soliciting a homeless woman to go buy them vapes from crescent dairy.
The woman did it for them. Just a reminder that if they get caught, they are implementing a woman that would otherwise have been completely innocent if those 2 weren't so desperate for a vape
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