Sean Moran has long known there is something wonderful to be savoured in taking things slow. After all, he is the man behind one of Sydney’s most beloved farm-to-table restaurants, Sean’s Panaroma, where he showcases produce grown at his Blue Mountains farm.
“Having the farm is a great one for relishing the slow because it’s such a juxtaposition to restaurant demands. Nature makes you slow down. As resistant as you are at times, you’ve just got to learn to relax and go with it.”
At his eponymous restaurant in North Bondi, Sydneysiders come from all over the city to graze on his fresh garden harvest and perfectly golden roast chook, as they settle in for long and languorous weekend lunches. At least they did. Even by Moran’s standards, things have been uncomfortably slow lately.
هذه القصة مأخوذة من طبعة July 2020 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.
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هذه القصة مأخوذة من طبعة July 2020 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.
