My first major overseas trip was a month-long history tour with school. We went to Germany and Poland, and travelled down the west coast of Turkey, starting in Istanbul. It was a formative introduction to the history and art of vastly different cultures. Standing amongst Berlin’s street art, learning the origins of Polish constructivism, and decoding the Bystantine and Moorish influences in Turkey left a lasting impression on me.
When I finished school I moved from Perth to Melbourne to study for a year. In 2013, I moved to Sydney and lived there for seven years before returning west last year. I love Sydney for its vibrancy, but Perth is in my heart and is home. Now, I work between the two.
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Esta historia es de la edición June 2020 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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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.
