Peruvian chef Alejandro Saravia arrived in Australia on New Year’s Eve 2006 with nothing but a suitcase and a dream (and probably a few other things).
Fun fact: Tokyo has more Michelin starred restaurants than London, Paris and New York combined.
We’re standing on the third floor of a nondescript building in downtown Tokyo, a light and airy space used for soba noodle workshops. The air sparkles with tiny particles of buckwheat flour. At the centre of a group of 12 stunned gaikokujin (foreigners, i.e. us) a small and shrunken old man is patiently building soba noodles from scratch.
This article originally appeared on Brokeassgourmet.com
Summer food should not be over-thought.
It should be light, so as not to weigh you down in the heat. It should feature bright, bold flavors, capitalizing on the incredible bounty of produce available this time of year. It should be portable and picnic-friendly. And, most importantly, it should come together quickly, so that you have more time to spend enjoying it with the people you love.
Make no mistake, lunchtime is a battlefield. For every glorious taco or triumphant baguette, a hundred bowls of ramen are left unslurped, a thousand sushi rolls sit unmunched and one greasy box of fish and chips goes unregretted.
Assam laksa has some serious culinary cred. It’s been voted #7 on the World’s 50 Most Delicious Foods by CNN Go in 2011 (right behind the hamburger).
Robyn Eckhardt makes a living through writing and eating – not necessarily in that order.
When cookbook author Tessa Kiros turned 18 she left home in South Africa to travel and learn more about the world. She spent her twenties working in different restaurants and with families in London, Sydney, Mexico and Athens, finding mentors to lead her through the twisting paths of global gastronomy.
Recipe taken from Venezia: Food & Dreams by Tessa Kiros
Tiramisu an be varied as much as you like: make it less sweet, more sweet; serve it with gratings of dark chocolate on the top; use whatever alcohol you like, such as Grand Marnier, whisky or marsala. It’s also very easy to make double the amount.