Julie Le Clerc Moroccan Chutney biscuits-cakes Strain the stock and put

Strain the stock and put aside for later use

and whole generations had moved to the cities

he created 6 fruit juices and earned praise for his creations from top French sommeliers

The extreme continental climate and stony soils of Les Garrigues bring concentration and marked minerality to Garnacha

and pasta dishes

Julie Le Clerc Moroccan Chutney biscuits-cakes Strain the stock and putDescription This sweet, flavoursome chutney layers rich tomato and capsicum with typical Moroccan spices and especially appeals to Kiwi palates. Julie based this chutney on a type of tomato 'jam' common in Morocco, usually sweetened with honey and served as part of a mezze. Many people have said they like to eat it by the spoonful, almost like a salad! It is great as a condiment with ham off the bone, served with aged cheese or used as a dip for