• Top cooks share their favourite tools, books, ingredients, restaurants, tips, recipes, and more PLUS Gabriella Coslovich clines Chickpea flour I WAS talking to our oyster supplier, Steve Feletti, and he mentioned that he was making chickpea flour from the chickpeas he grovvs on his farm In Cowra, NSW. We ordered a bag and started playing around with it with great results. We nCMI use it In our chickpea-<:rumbed eggplant with labna, shanklish, almonds and fennel. Steve produces some of the best oysters In Australia and he's now prodUCing some very nne chickpeas. John-Paul Twomey, CuUer & Co, 55-57 Gertrude Street, F"rtzroy. Source from Brasserie Bread Company, 150 Thistlethwaite Sb'eet, South MeJboume.
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