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.
It’s a funny thing, but there’s really no such thing as Chinese cuisine. Oh there’s Cantonese, Sichuan, Shandong, Fujian, Hunan and Anhui cuisine, but you can’t point to one plate of food and say, ‘Yep, that’s Chinese that is.’
She has tiny hands.
Hands like small birds that flutter around the kitchen, gathering herbs, picking spices, covering her mouth to laugh. With those hands she leaves a trace of thanaka on my brow and grinds turmeric to a fine dust. Her name is Thein and she is the best cook in Burma.
Our Intrepid Foodies are like a culinary team of super heroes. And whenever the earth is threatened (or we’re hungry for new food adventures) they swoop in and give us the low down on must-try dishes, authentic local recipes and the scrumptious secrets that make their destinations tick. They’re like The Avengers, but with added quinoa.
The New Year at Intrepid means one thing: new challenges. But that’s a little vague, right? I mean, how exactly will you challenge yourself this year?
When we sat down to create our Intrepid Food Adventures, we had a simple mission in mind: to design the most authentic, affordable and awesome ‘real food’ experiences – the kind you see in beautiful magazine spreads or envy-inspiring food documentaries.
New Year’s Eve, it’s the event that happens once in a year but 24 times in a day. Nearly everyone rings it in on December 31st, but the mystical magic of time zones means the party lives on and on and on, hitting one little slice of the world after another.