From tiny acorns seasoned with kindred spirit mighty pigs grow, writes PAULETTE WHITNEY.
Some birthdays are better than others. It may rain, dinner may be middling, or the weight of passing years can make you feel more like staying in bed than venturing out. But sometimes the stars align and the alchemy of friends, food and the optimum level of tipsiness lead you to feel that you’re ripening quite nicely, rather than withering on the vine.
I’ve had good nights belting out incredibly witty raps comparing my friends to vegetables. I’ve enjoyed beach holidays watching my kids catch their first fish, and I’ve contentedly stayed home and eaten Mum’s Indian leg of lamb – the birthday dinner of choice in my family. But the year of the acorn sticks fast in my memory – an evening where spontaneity, family, food and escapades of questionable legality took place.
Denne historien er fra March 2018-utgaven av Gourmet Traveller.
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Denne historien er fra March 2018-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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.