Native plants are about history, culture and responsibility as much as flavour, writes PAULETTE WHITNEY.
This will be the hardest thing I’ve written so far. Because I know I’ll get it wrong, but to not try is perhaps worse, so open your mind, please forgive my missteps, and join this conversation.
I began my career growing Tasmania’s wild plants, and, having a penchant for novel ingredients, I was fascinated by them. Later I worked with chefs whose search for new flavours created demand for my knowledge, and I was off – finding wild plants for dinners on remote islands, working on a documentary about foraging chefs, and selling Tasmanian edible plants at my market stall.
この記事は Gourmet Traveller の February 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Gourmet Traveller の February 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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.
