Don’t say it with flowers, say it with food at these excellent Sydney restaurants
Learn to cook like a master chef
A Tunisian dish of tomato, capsicum and spices cooked down with oil and garlic occasionally served with baked eggs or flat bread, garnished with a mix of herbs (parsley, mint, coriander). It's a great dish for sharing as it can be made as big as you have the vessel to fix it. It's also served as a tapa and is great mopped up with some flat bread and a drizzle of olive oil.
© 2007 - 2012 Time Out Group Ltd. All rights reserved. All material on this site is © Time Out.
Newsletter
RSS feed
Twitter
Facebook
Google+
Foursquare
iPhone App
Other Time Out cities
Magazine subscription
Print
Email