Smith Haut Lafite Rouge 2006 Duck our boneless lamb leg from

our boneless lamb leg from Lamb of Tasmania is an expansive

containers are sized for chefs to use as much as needed when preparing bulk recipes

Kurobuta Pork Collar Shabu promises a luxurious dining experience

When slow-cooked

Good addition for your steaks as it melts very quickly compared to the more granular rock salts

Smith Haut Lafite Rouge 2006 Duck our boneless lamb leg fromTasted at Bordeaux Index's annual 10 Year On tasting in London. The 2006 Chteau Smith Haut Lafitte has an intriguing bouquet with surprising mineral intensity coming through the pure blackberry and cassis fruit. The oak here is beautifully assimilated. The palate is medium bodied with fine tannin, a keen line of acidity, quite structured in the mouth, but that mineralit continues right to the finish that attenuates ever such a little. This is a