Tonight at Verde on Mississippi — a savory, fire roasted poblano pepper stuffed with braised lamb, Oaxaca cheese, locally grown quinoa, and fresh sautéed veggies all topped with a sunny side egg, cotija cheese, tomatillo and corn salsa. Delicious with an ice cold Mexican lager.
TGIF! 👏🏻Dinner and drinks 🍷🍽@springskitchenperth@aloftperth Pictured is the roasted pork belly, sweet potato, steam greens, Thai flavors // Braised lamb shoulder, creamed potatoes, roast veg, thyme sauce. Food was nice. Most importantly the pork crackle was crispy ✔️ and both meats were super tender✔️ If only the serving size could be bigger!