My first overseas trip was when I was about 12 or 13. It was a school trip to Germany. Bizarrely, we stayed in an industrial town in the Rhine Valley called Koblenz. I’m not quite sure why we went there, I guess it was a good spot to base ourselves. We travelled from there to Heidelberg. I had a few school trips to places in Europe. The following year I spent a summer doing an exchange in Lyon in France, but Germany was my first trip. Although I guess going to London was my first time travelling abroad if you count going to Scotland from England as going to another country, which I do.
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Diese Geschichte stammt aus der January 2021-Ausgabe von Gourmet Traveller.
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From personal experience
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HEART AND SOUL
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.
