I grew up on the northern beaches in Sydney. Our food was very traditional: Shepherd’s Pie. Bolognese. Rissoles. We weren’t very adventurous. All I remember was, occasionally, treating ourselves to Chinese and Indian takeaway. It wasn’t until I started travelling as a model in my 20s that I learned how diverse food was.
I was a northern beaches kid who was suddenly offered to go to Paris to be a model. I remember walking that night when I arrived and thinking that it was such a different culture to what I knew. It was a shock to my system, and probably the most incredible experience, because I was so naive! Modelling was an amazing experience: I went to Berlin, Hong Kong. I was about to go to New York for fashion week when I was offered a short film here. I chose to do the short film, because I was adamant about being an actor.
هذه القصة مأخوذة من طبعة June 2022 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 June 2022 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
From personal experience
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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.
