Anna Mortimer brings a slice of French bistronomy to northern NSW. The Paris-trained chef has hit the local markets to bring you a seasonal menu brimming with joie de vivre.
“This unctuous snack will have you spreading leftovers on your toast for breakfast. Begin this recipe 2 days ahead. I like to put it on before I go to bed and finish preparing it in the morning.” – Anna Mortimer.
"A crowdpleaser and a bit of sunshine on a cold winter's day."
"While there's a lot of technique (that goes into this terrine), they're very simple, because we have access to such beautiful produce here."
Anna Mortimer uses a smoky ham hock to bolster this hearty broth.
