We took an excellent vacation over summer. My wife Lindsay and I took the boys to Greece for a couple of weeks. Lindsay had never been and she really wanted to go to the spots that everyone goes to – Mykonos, Santorini – so we did that. I traveled through Greece a lot when I was younger so that was fun because it was me showing her a little bit of Europe that I knew.
My parents got divorced when I was really young. My dad would always take us to Batemans Bay for his annual holiday. We’d stay in the motel behind the main street, one of those typical Aussie motels with the swimming pool in the middle. We’d go to the local pub for dinner a couple of times a week. There was a trampoline on the foreshore, which was a big highlight, and an arcade where we’d play video games.
Bu hikaye Gourmet Traveller dergisinin November 2019 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin November 2019 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
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.
