Quote:
Originally Posted by roKWiz
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Found at IGA, Its so good I've been preparing a local scotch fillet with shallow cross hatch cuts, sprinkle fresh black peppercorns on rub the relish into the cuts, bag it then pound it a little. Straight onto a hot buttered frypan.
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It's got name like dog food
but I'll look in the local Ayers Rock IGA tomorrow. Not holding out much hope. Lucky to get the absolute basics there most days. For example, I've been waiting eight months for cinnamon to appear back on the shelf
