Aroma: Typical of McLaren Vale Shiraz, the aroma displays lifted blackberries, mulberries, cooked rhubarb, white pepper and spice.
Mix minced pork with light soya sauce, white pepper, sesame oil and egg together.
Heat up a wok with oil, stir -fry the ground meat briefly and flavour with Maggie sauce and white pepper .
Rinse golden thread. dry well. spread pinch of salt and white pepper on both sides. coat with a thin layer of cornflour. set aside.
Numerous spice notes emerge on swirling, with white pepper and coriander mingling with notes of red fruits.
Put all mushrooms into fish soup. bring to boil. add salt and ground white pepper.
Nose: Merlot based, the nose has a faint touch of white pepper and spice.
Add the cream and reheat without boiling. Season with salt, white pepper and nutmeg.
Add rice, butter, salt, sugar, white pepper, sweet pea, raisin, soy sauce and fresh pineapple and stir until the ingredients are thoroughly mixed, approximately 3 minutes.
The aromas of black cherry, cola and a hint of white pepper unfold to a luscious palate of ripe red fruit flavors, molasses and caramel.
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