The addition of lemon zest to a savoury sauce brings a whole new flavour dimension. This evening’s red vegetable sauciness became extra tasty with a few slices of zest. After cooking they appear as lemony of tongues to be fished out before serving.
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About the Author: Amie Brûlée
Amie Brûlée is a musician, performer, teacher and researcher. She sings, plays piano, double bass and ukulele, unearths old songs and writes new ones. Amie also has a PhD in wine and anthropology and adores teaching wine tasting, gastronomy and song-writing. Amie lives in central Victoria with a house full of instruments, a head full of songs and a cellar full of wine.
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