In search of the perfect goan chorizo as part of my research trip to Goa for my restaurant.
This chorizo was made with pork shoulder and the right amount of pork belly with spices.
Nevertheless the search continues for perfection.
This bone marrow I ate last night for dinner was just brilliant and the cattle is all grass fed.
The marrow was soft and fatty and lightly charred to bring out that saltiness from the marrow.
I am so impressed with the local produce of this country, cant wait to cook here.