May 31, 2005
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Yarra

For a late dinner tonight, I had a plate of prosciutto with slivers of fresh figs, crumbled bleu cheese, and some rocket. This is a nice combination, one I'd like to remember for guests since it doesn't require a ton of last-minute prep and would work either before or after a meat or a fish course.

Yesterday we stopped at a bakery that offered fresh duck eggs at very moderate prices. Today, I tried a Thai duck omelet with red-cooked pork, baby corn, etc with a nice Yarra Valley Viognier from one of the vineyards through which we drove in yesterdays day of birds and grapes.

Yarra