Oh lord. I’m a sucker for bread, so when I was presented with this plate of grilled fermented potato focaccia (just look at those beautiful char marks!), I knew I was in for a treat. One bite into the carby goodness and it all hit me - fluffy, crunchy and a little bit sweet yet cheesy - the deed was done. Sold. Those slightly muted flavours from the focaccia also paired well with the confit garlic and shallot adobo dip, which was fragrant, garlicky and harboured a slightly spicy kick from paprika.