Thursday, 28 June 2012
Crosta D'Oro Hot Bread, Thornbury
Before eating this 1kg bohemian baguette I was nervous. I thought to myself, this could be possibly the best or worst pork roll my adventures have taken me on. I had to ponder the ingredients in silence. Does coleslaw belong in a pork roll? This very question was unfathomable until the moment those tongs clutched the creamy cabbage sabotage. It was a day of allowing unorthodox ingredients in the fill so I didn't question the pork princess's motives. I thought to myself it could be an easy mistake as she happily tonged at the ingredients with the speed only a pork roll princess could possess. I had a quick conversation about the 'gravy' she asked if I wanted. A rich tomato, stock, garlic and ginger reduction added a good zing that I was looking forward to, and the peanuts, I am always one for the peanuts. An odd combination that paid off in the end. Presentation was great with meat on top and bottom and double whammy of onion. I am a fan of this bohemian.
Overall 8.5/10 experimental viet pigs
Ingredients: mayo, pat'e, 2 cold sliced meats, vietnamese gravy, soy sauce, coleslaw, spring onion, onion, pickled carrot, coriander, chilli, peanuts