If variety is the spice of life then Varuni Kulasekera is a woman who likes things fiery.
At first glance, it’s not immediately apparent what drives Kulasekera, who began her career as an entomologist in Sri Lanka and now resides happily in Hobart, where she teaches mindfulness-based stress reduction. In between these two, seemingly disparate career paths, she opened a specialist tea house in Tasmania, introducing locals to the calming ritual of tea making. Something, she suggests, everyone could benefit from in the current state of the world.
But Kulasekera is adamant her choices, which saw her move from Sri Lanka, to the United States (where she married a rock star), and eventually to Australia, are all linked. They are all, she says brightly, connected to science. Science is Kulasekera’s guiding light.
“Science explains life and everything we do. Science is not static, it’s always changing,” she explains. “My mother was a science teacher so it was always part of our lives.”
Denne historien er fra June 2020-utgaven av Gourmet Traveller.
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Denne historien er fra June 2020-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.
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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.
