What do you do when your DNA demands that you avoid red meat, but alcohol has no adverse effect? Make like Jeannie D and keep a bottle of G.H. Mumm in your fridge at all times.
Why The Shortmarket Club?
I always think if you’re going to do something in life, make it as special as possible. It’s really beautiful here with the stained glass doors and butterflies on the wall. It feels a bit like New York. And it’s in such a nice street: there’s an amazing whisky bar, Hank’s, down the road, Outrage of Modesty next door is fabulous, and then, of course, the House of Machines on the other side has a cool vibe.
Your standard order?
I always have something different. Today, I’m trying to decide between the charred cauliflower and the fish with goat’s whey velouté. And even though I’m not really a dessert person, the nectarine and rose looks amazing…
Not a big meat-eater?
I love red meat, and grew up eating a lot of it because my dad was a butcher. But I recently did this DNA test and it turns out that I have a sensitivity to salt, and that I shouldn’t have red meat. I know, it’s so depressing! On the upside, the doctor said that I have a rare gene that lets me metabolise alcohol in such a way that it’s beneficial to me because it lowers my cholesterol.
Sounds fun…
This story is from the May 2017 edition of Woolworths TASTE.
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This story is from the May 2017 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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