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Cookbook: Food author Diana henry on the locations that motivate her cooking


The commemorated dish author is an eager tourist. Ella Walker learns more.

If you follow Northern Ireland- born food author Diana Henry on social networks, you’ll understand that when she takes a trip, what’s to consume is leading of the program.

Whether she’s on a book trip of America, or checking out the Isle of Skye, you’re going to wish to keep in mind of every dining establishment, coffee bar and market she stops at, and recreate the journey yourself.

On the release of her newest cookbook, From The Oven To The Table, we grilled her on experiences, and the food she will always remember …

Where are you off to next on your cooking journeys?

“I’m returning toRussia You might invest your life taking a look at the different areas of Russia, however I am especially thinking about the brand-new Russian food – I like the White Rabbit dining establishment in Moscow, despite the fact that I am typically very little of a fan of great dining – and likewise how most Russians still hold on to Soviet food (it’s fond memories). Russia has actually been affected by the food of every nation that utilized to be part of the USSR which, integrated with the enforced industrialised diet plan (after the Revolution) and the efforts to develop a ‘brand-new Russian food’ makes it a special location to consume and to travel“.

What’s your earliest memory of being on vacation as a kid – and what did you consume?

“Having smoked salmon and wheaten bread as soon as we arrived in Dublin. It was usually our first meal when we got there, eaten in the Wicklow Hotel just off Grafton Street.”

What’s the supreme bucket-list location you’re yet to go to?

“Australia. I’ve been buying Australian food magazines for the last 25 years and I’d love to get to the restaurants I’ve been reading about for a long time. I also think they have some great food writers, notably Stephanie Alexander and Maggie Beer.”

Which is your preferred continent and why?

“America. There are so many areas of it that I love, and the food – contrary to popular thinking – is superb if you know where to find it (America is not all about McDonald’s). It also has absorbed so many influences brought by immigrants – it makes its cuisine very rich. New York is my favourite city. I couldn’t live there – at least not for more than a couple of years – but I adore its energy.”

What location would you like to go back to?

” I like returning to great deals of locations I’ve went to, however the one I am truly yearning to get more of is Portland,Oregon I was completely taken with it. The quality of the fruit and vegetables – the berries and salad leaves and fish – were fantastic. I went there on a promotion journey for my last book and 3 days weren’t almost enough.

“I also want to get to the coast nearby. It’s beautiful. I think the Pacific Northwest is a fantastic area. I could live there.”

Which worldwide foods would you like to check out even more?

“I am not a fan of trends, but a cuisine which I am drawn to now is Burmese. I’ve never been to Burma, I just cook it from the few Burmese books I have. I can’t get enough of it. I’d love to visit.”

FromThe Oven To The Table: Simple Dishes That Look After Themselves by Diana Henry, photography by Laura Edwards, is released by Mitchell Beazley, priced ₤25(octopusbooks.co.uk). Available now.





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