HOT OFF THE PRESS: THE AUSTRALIAN Margan hen’s egg, Jerusalem artichoke and celeriac
Excited to see our client Margan Estate featured in The Australian today. Our team worked with John Lethlean and Margan's head chef Thomas Boyd to pull this feature story together for 'Flavour of the month'. This dish truly showcases Margan and its simplistic agri-dining focus. Thank you to our talented photographer Dominique Cherry for capturing this story so beautifully.
Read the full interview in The Australian here.