One local New Year's Eve package offered
Seared eggplant, goat cheese and roasted capsicum with microcress and a vincotto drizzle.
Vincotto I've found out about - it's a reduced unfermented grape must. What's microcress, do you grow it, buy it, or make it? I speculate it's essentially cress sprouts - in the 60's in the Britain we used to raise "mustard and cress" in eggshells to just the two-leaf stage, and make sandwiches with them.
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