Light blue water, white-washed buildings, bronzed bodies, golden beaches. The Mediterranean is more than the glittering basin between southern Europe and North Africa; it’s an aesthetic trigger. So harmonious is the sun-bleached colour palette to the eye, that mere memories switch the brain to holiday mode, suspending the senses in a glorious state where the full spectrum of the human experience pares back to in-the-moment bliss.
Ah the Med, it’s been a while. But, while Australia had our walls up, the operators in this sunseekers’ paradise have upped the ante on their luxury tourism offering. Old properties were renovated, new terroirs were claimed by prestigious hotel brands, and modern-day themes of sustainability and wellness have rippled through the coastline. All the while, we hung framed pictures of umbrella-lined beach bars on our walls, cooked the region’s cuisines and longingly tracked their Covid vaccine rollout. Now that we’re ready to go, it’s time to catch up on what we’ve missed.
この記事は Gourmet Traveller の January 2022 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。
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この記事は Gourmet Traveller の January 2022 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
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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.
