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Dave Verheul

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Recipe: Embla’s Vongole With Pork Sausage and Fregola Is a Riot of Textures and Flavours
Food & Drink
Recipe: Embla’s Vongole With Pork Sausage and Fregola Is a Riot of Textures and Flavours
Regulars at the Melbourne wine bar love this jumble of just-opened clams, crumbled sausage, semolina pasta pearls and wilted cruciferous greens. And now you can make it at home.
Recipe: Embla Chef Dave Verheul’s Stracciatella, Walnut and Cime Di Rapa is “Old Nonna Stuff”
Food & Drink
Recipe: Embla Chef Dave Verheul’s Stracciatella, Walnut and Cime Di Rapa is “Old Nonna Stuff”
This simple yet unusual antipasto dish looks like savoury Neapolitan ice-cream. Grab your favourite crackers and dig in.