PETER CORNWELL BAR MOONEE PONDS NO FURTHER A MYSTERY

The 72-hour rested dough normally takes the shape of several options, with the ‘Granchio’ with its unconventional yellow tomato sauce base, marinated crab, chilli, garlic and broccolini towards the salt flavour bomb from the ‘Boscaiola’ a loaded combination of Stracciatella cheese, Nduja, speck and truffle oil.The keep track of is found jus