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Philip Nordt- Taro: a sizzling new take on an old favourite
Thursday 12 December 2019 | Published in Art
Phillip Nordt started experimenting with fermented taro – and these taro dosa is what he came up with. On a week night, the home cook may wish to skip the sugar wafer! 19121128
Ever since I was teaching Culinary Arts at the Hospitality Training Centre in 2014, I have been intrigued by taro and its various varieties, writes Philip Nordt from OTB Bar & Restaurant.
Ever since I was teaching Culinary Arts at the Hospitality Training Centre in 2014, I have been intrigued by taro and its various varieties, writes Philip Nordt from OTB Bar & Restaurant.
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