Gravy train; the secrets behind a Ballarat staple

By Jack Callil
Updated July 7 2014 - 1:16pm, first published 12:36pm

IN an age dominated by Masterchef and molecular cuisine, few things hit the comfort food button quite like old fashioned gravy. Whether your preference is for jus, gravy or simply sauce Jack Callil learns a few secrets about a winter warmer. Pictures by Justin Whitelock and Jeremy Bannister  

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