If like me you’ve coveted Tessa Kiros’ cookbooks for some time but have never bought one, for whatever reason – a moratorium on new cookbooks compounded by lack of shelf space, in my case – then this talented lady is one step ahead of you.
Kiros’ latest work, The Recipe Collection, is a celebration of her published works to date, including the poetically titled Falling Cloudberries, Apples for Jam, and Piri Piri Starfish.
This pretty, pink, floral hardback dips into myriad cuisines, including Italian, Greek, Portuguese and South African, from countries in which Kiros, of Finnish and Greek Cypriot heritage, has either traveled or lived.
It’s a lovely journey to be swept along on: so far i’ve traveled to Venice (spaghetti with tomato and scampi), South Africa (prawns with lemon, piri piri, garlic and feta), Portugal (roasted octopus in red wine with potatoes) and Finland (fish pie) – pretty much losing myself in the seafood chapter, as you can see. Continue reading
The Adria brothers’ Tickets tapas bar in Barcelona (Photo: supplied)
Albert Adria doesn’t come across as a celebrity chef. The younger brother of Ferran Adria – the world-famous chef behind the former elBulli hotbed of molecular gastronomy in Catalonia, Spain – he is the public face of the brothers’ gastronomic empire in Barcelona and a celebrated pastry-making genius in his own right.
Dressed in shorts, T-shirt and unlaced black Converse All Stars and carrying a paunch, he has the down-to-earth demeanour of a typical bloke next door. With a mop of short, tight curls, and blue-grey eyes that work in tandem with a wide smile, he’s gentle of nature and generous of time, despite being the guardian of elBulli’s proliferating progeny; meaning he’s always in demand. Read the full article here.
Krinklewood biodynamic winery in the Broke Fordwich region of the Hunter Valley (Photo: Supplied)
Animals have a nice life in the Broke Fordwich wine region, a subregion of the lower Hunter Valley in NSW that has been planted with vines since the early 1820s. Hens cluck and peck among the vines at the biodynamic winery Krinklewood, cows are set free in Mount Broke Estate’s vineyard after the harvest to fertilise the soil, and sheep get the same treatment at the organic outfit Ascella Wines, where they keep weeds at bay and clean up stray grapes. One year an unsuccessful season meant grapes were left on the vine and Ascella’s sheep ended up quite sizzled. Such is life in Broke Fordwich, which is 15 minutes from Pokolbin at the heart of the Hunter. It is considered the tranquil side of the valley. Read the full article here.
Surjit Singh, of Surjit’s Food Plaza, in Amritsa, India (Photo: Aparna Jayakumar)
Surjit Singh likes bold colours. From his deep-red turban to the purple wall in the kitchen of his restaurant in Amritsa, capital of the Indian state of Punjab, colours are an extension of his exuberant character.
When a photographer from our group went into the tiny kitchen – on display behind glass at the back of the restaurant – Singh was there in a flash.
His impromptu photo shoot performance included plunging metre-long skewers of chicken into the tandoor oven, pulling out others loaded with charred meat, shoving his subordinates out of the camera shots, smiling and working the shoot like a supermodel.
But his unstained shirt told the real story: Singh doesn’t spend much time in the kitchen. Not any more. Read the full article here.
Pau Arboix with his Casa Sendra salchichón (Photograph supplied)
The door handle is a large, gold letter S. There is no signage, no indication of what lies beyond the curtained windows on this shopping strip in the town of Vic, in Catalonia, Spain. Entry must be requested after ringing a doorbell. Inside, a small showroom oozes luxury. A huge chandelier hangs above a round wooden table that is polished to a brilliant sheen and surrounded by elegant, upholstered chairs. A huge, silver-edged mirror takes up an entire wall. There’s a large stone sculpture of a curvaceous, naked woman, her back turned, a pig at her feet, by the Catalan sculptor, Josep Maria Subirachs, whose best-known work is the Passion Facade of the basilica of the Sagrada Familia in Barcelona. Dangling enticingly along a wall is what we have come to see: row after row of sausages.
These are not just any sausages. An arm’s length and as thick as the barrel of a baseball bat, they’re salchichón – a type of dried, cured pork salami traditional in this town. These particular specimens, wrapped in glossy white paper, bear the insignia of Casa Sendra – the region’s oldest salchichón producer. Read the full story here.