When I scan my mental archives for my most illustrious flights of fancy, my truly show-stopping fantasies, and my most cinematic daydreams, they have one thing in common: they revolve around travel. I was never the sort of school kid who dreamed about a big wedding, or a Prince Charming, or a huge house, or a fast car, or a pony. I grew up devouring Indiana Jones and the James Bond films, convinced that travelling was the loftiest aspiration a young lady of means could have.
To my young mind, travel meant glamour, it meant adventure, it meant escape, it meant romance, it meant decadence, it meant glory – and it meant success. I fantasised about visiting every single country by the age of 30. I dreamed of being one of those swishy-haired business people striding purposefully through the airport destined for a meeting in Dallas or Helsinki. I imagined jetting from one party island to the next, from Ibiza to Mykonos to Rio to Koh Phangan, changing destinations as often as I changed party dresses.
Diese Geschichte stammt aus der July 2020-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der July 2020-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
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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.
