As learning experiences go, it turns out there is nothing quite like a global pandemic that confines us all indoors for months, tests our personal relationships to the extreme, and reconfigures daily life as we know it. I can’t be the only one who feels like I’ve chalked up about a decade’s worth of life experience and personal development in recent weeks.
During the first few weeks of lockdown, I could practically hear the clunking in my soul as my priorities reshuffled; as I realised who my real friends were (the wise, the compassionate, the hilarious), what really mattered to me professionally (the pure joy of communication, nothing involving Instagram), what I needed in my daily routine to feel content (a barefoot walk on the beach, something hot for lunch, a heartfelt chat with a friend).
Esta historia es de la edición August 2020 de Gourmet Traveller.
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Esta historia es de la edición August 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
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.
Kimberley Moulton
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Best in class
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A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
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Barcelona BUZZ
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HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
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.
