Mauricio, where did you spend your childhood? I was born in Mexico City but grew up in Monterrey. My grandfather on my dad’s side was Spanish so I grew up drinking a lot of Spanish wine. Even though Mexico now has quite a sizable wine industry, 20 years ago there wasn’t much Mexican wine, so my introduction to the wine world was heavily influenced by imports, mostly from Spain and Argentina.
How did the two of you meet? Over a cold shandy on our first day at the University of Adelaide, where we were studying viticulture and oenology.
Diese Geschichte stammt aus der June 2023-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der June 2023-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
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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.
