"Kebabs carve new niche in the food chain
BY MATTHEW JONES
06 Jan, 2011 04:00 AM
Once thought of as just a drunken craving, the humble kebab is now considered by many as a culinary treat.
A British newspaper has reported that an Antwerp kebab and falafel restaurant has scored a mention in the prestigious Gault Millau food guide.
Critics gave Finjan restaurant 13 out of 20 points, describing its meat as 'simple, pure and succulent', and apparently discovered the eatery after finding that chefs from local restaurants often ended up there for a late-night kebab."
More:Kebabs carve new niche in the food chain - Local News - News - General - Illawarra Mercury
