How did you come to love wine?
I was a late starter into the wine world. I went to the UK on the classic antipodean overseas experience and worked with wine in restaurants where we tasted regularly. I then took a leap and completed a Diploma in Winemaking & Viticulture in Gisborne, New Zealand. It was a very hands-on course with a commercial winery and as soon as I stepped into the winery and handled the grapes, I knew I had found my calling.
A wine that changed your life?
Bu hikaye Gourmet Traveller dergisinin September 2024 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin September 2024 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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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.
