There’s a telling quote in Farm to Flame, the 2018 cookbook by Osteria Il Coccia’s chef and co-owner, Nicola Coccia. "When you cook, you should always be thinking of someone," it says, "otherwise you're just preparing a meal." Il Coccia is far more than a humble osteria interested in just preparing meals. It is a 50-seat dégustation restaurant that's also home to one of the few kitchens in the country fuelled exclusively by wood fire. The sort of spot you might find in the inner Sydney backstreets rather than the ground floor of an incongruously modern apartment complex on Ettalong Beach.
この記事は Gourmet Traveller の April 2023 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 April 2023 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.
