Analiese Gregory has worked at Sydney restaurant Quay under Peter Gilmore, and more recently for Mitch Orr at ACME. She now heads up the kitchen at Mitch and co’s newest establishment, Bar Brosé. In this episode of How-To, she shows us how to cook roasted beef rump cap.
sea como sea,como se prepare,esa carne debede saber bien sabrosa¡¡......
whatever it is, how it is prepared, that meat must taste very tasty!
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