PETER CORNWELL MASTERSONS BAR SECRETS

The 72-hour rested dough will take the form of several alternatives, from the ‘Granchio’ with its unconventional yellow tomato sauce base, marinated crab, chilli, garlic and broccolini for the salt flavour bomb of the ‘Boscaiola’ a rich mixture of Stracciatella cheese, Nduja, speck and truffle oil.“He’ll head to Flemington for that Sant