During a lifetime of travel, it’s the missed list – the places almost seen, the destinations just out of reach – that intrigues RICHARD COOKE.
I don’t keep much of a travel wish-list; instead I keep thinking about places I have almost seen, but not quite. Days when someone said “next time”, and there hasn’t been a next time. Somewhere a day further along, or a turn away, perhaps glimpsed from a moving car on the way to the airport. You could call it a missed list, and mine is now too long for an itinerary. Reviewing it creates the same kind of feeling as a book collection grown too big to read. Not a bad feeling.
هذه القصة مأخوذة من طبعة November 2017 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة November 2017 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
