Nourish Magazine - January 2018

Bu sayıda

The pursuit for fresh produce is bringing small-time grocers back into the picture; however, instead of the momma-and-pop shopfront that knew your family and your pet’s name, they’re being run by hipsters who have half a dozen tattoos and four social media accounts. And, dystopia be damned, most of them are doing so with a smile. You won’t see a more glaring example of that than on the face of Pidapipò owner Lisa Valmorbida (pg. 30), who at just 26 has blended the traditional Italian definition of gelato from yesteryear with modern, season-centric flavours and ingredients that are reflected on a menu that changes daily.

Also this month, Jennifer Ennion tracks the journey of an Australian summer favourite, the prawn, from the ocean to the kitchen – via the Sydney Fish Market – on pg. 52. Sticking with seafood, Cameron Cansdell, a much heralded alumni from the school of Stefano Manfredi, offers a range of impressive recipes that are so much more than “another prawn chucked on the barbie”.