Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Registered members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Open Chat
Open Talk
No more fish paste.
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support AVForums:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="chrisc" data-source="post: 1090653" data-attributes="member: 746"><p>My cousin's son is a Michelin Chef, about the most particular and fussy you could imagine</p><p></p><p>Its his opinion that the food and wine produced in South Africa is amongst the world's best, in terms of quality and fantastic value for money. Even the French owner of the restaurant Purslane, a 5-star Michelin restaurant in Edinburgh, does admit in his French way that "South African food is worth a second taste"</p><p></p><p>Not tried him on Pecks though.</p><p></p><p>We did once have some salmon mousse on melba toast as an appetiser</p></blockquote><p></p>
[QUOTE="chrisc, post: 1090653, member: 746"] My cousin's son is a Michelin Chef, about the most particular and fussy you could imagine Its his opinion that the food and wine produced in South Africa is amongst the world's best, in terms of quality and fantastic value for money. Even the French owner of the restaurant Purslane, a 5-star Michelin restaurant in Edinburgh, does admit in his French way that "South African food is worth a second taste" Not tried him on Pecks though. We did once have some salmon mousse on melba toast as an appetiser [/QUOTE]
Insert quotes…
Verification
Post reply
Open Chat
Open Talk
No more fish paste.
Top