Gaziantep: The Soul of Turkish Food

The long table is set for breakfast. There are crinkly black olives, round brown olives, squares of fetta cheese, tomato wedges, cucumber crescents, creamy natural yoghurt, muscatels and almonds, soft white bread rolls, bowls of apricot nectar and honey, and a çaydanlık (or Turkish double teapot, similar to a samovar). Lightly scrambled eggs are served separately … Continue reading

Bulgur: the first convenience food

On a recent trip to Gaziantep, a bustling, vibrant city of 1.8 million people in south-eastern Turkey, I made some astonishing discoveries. I’d been invited to Gaziantep for the city’s very first Bulgur Festival, a celebration to highlight the city’s recent addition to UNESCO’ s Creative Cities Network for gastronomy. Described by locals as “yellow … Continue reading

Carol SelvaRajah on Dining with Dragons

I was running a little late for my appointment with Carol SelvaRajah, one of Australia’s leading exponents of Nonya and Malaysian cooking. When I arrived, she was on the phone to her brother, Dr Abel Arumugam, in Malaysia. She opened the front door, waving me in, while continuing with the instructions for chicken rendang. “After … Continue reading

Blessed Are The Cheesemakers

We’d only just made our way out through Sydney’s heavy morning traffic along the Princes Highway when a news bulletin informed us that a truck carrying 26 tonnes of cheese had overturned, prompting the closure of part of the Princes Highway on the NSW south coast. The truck overturned last night closing the road in both … Continue reading
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