Nathan Rigby (right: Master of the Distillery) and Paul Gurry (left: Product Manager and face behind the Cellar Door bar) are witty, real and more importantly know their fair share about liqueur and grappa. We sat down with them for…
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Makes around 20 INGREDIENTS Deep fryer brought up to 170°C 250g of flour 30g of sugar ½ cup of milk 30g of butter, melted and cooled 8g of powdered yeast mixed with a little warm water A good dash of cooking…
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