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.
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.