How do you prefer to eat your spud?
Paris mash (finely sieved) style, cooked by Guillaume at Bennelong
Old fashioned fat chips with healthy lashings of salt and vinegar
Thinly sliced gratin with lots of cream and bacon
Rosti from Cafe Sweethearts, South Melbourne
Crisp and oven roasted seasoned with rosemary and thyme
Jacket potato (steaming hot) from the oven with a dollop of sour cream
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