The most decadent meal I've ever had was with my now husband. We were in Indiana when I was working on Three Women and we had no money and no furniture in this very tight rental. It was Valentine's Day and he had ordered caviar from this really great place in New York. He definitely put down a credit card; neither of us could afford it. And then he made macaroni and cheese with an insane amount of lobster. A precursor to this, he hasn't done anything like that for me in years. I bring it up once a week, like, remember the caviar? That doesn't happen anymore. But it was amazing. We sat and ate it on moving boxes because we had nothing else.
My husband and I both love to cook. I am good at making my mother's Italian recipes, and he is really good at everything... We both love to go out to eat, and our daughter does too, but only because we give her an iPad. We've been, since she was very young, associating food with watching television, which normally we don't let her do. So she's like, 'Can we go to a dinner place?' She doesn't call it a restaurant, she calls it a dinner place. Going out and eating as a family was something we really missed during the pandemic.
Denne historien er fra August 2022-utgaven av Gourmet Traveller.
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Denne historien er fra August 2022-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
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
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.
