Landing in Mparntwe (Alice Springs) from Sydney is a grounding experience. It feels like coming home. Even as a young child, I recognised the beauty and power of the desert: the deep vibrant colours, the intricate geometry of the landscape, and the arid heat. It's a sensory overload. As a kid, meals in Alice Springs were about coming together and sharing space as a family. My aunt Rachel [Perkins, the filmmaker] is a beautiful cook and would make us spanakopita, spaghetti Bolognese and salads. I remember going hunting for honey ants, goannas and kangaroos, making damper over the fire, and learning about the medicinal herbs and plants out in the bush. Indigenous people have 60,000 years of knowledge and a finely tuned understanding of how much can be taken from the land. There's this mentality that we live for other people. And when it comes to food, the philosophy is one of sharing.
هذه القصة مأخوذة من طبعة May 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 May 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.