A Tasmanian ethicurean farmer’s gift guide.
One the first day of Christmas I’m surrounded by children and fed up with chocolate Santas, colouring books and other tat. I drive to see my friends at Clifton Farm, near Huonville, and fill a basket with plump cherries and bestow handfuls upon every child I see. Pairs of cherries become earrings, and are eaten Cleopatra style – dangled over tiny, juice-stained lips, and cherrypip spitting contests sully the patio.
On the second day of Christmas I drive to the Cygnet Market to Phoenix Creations, who salvage timber door frames, mantelpieces and storm-thrown trees, and carve them into utensils. I choose an elegant Huon pine serving spoon carved from an old windowsill for my friend who has everything.
On the third day of Christmas I ponder the bibliophile. I’d helped him move and put his books away – Patience Gray’s Honey from a Weed was notable by its absence. Any eating, gardening, travelling person should own a copy – it’s a thing of beauty.
Bu hikaye Gourmet Traveller dergisinin December 2017 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin December 2017 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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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.
