'On one fast-and-furious trip, I saw how balsamic vinegar is made. I’m just jammy that my neighbourhood café happens to be serving some of the best coffee in town. 20-oz box of your favorite cornbread mix. My very favourite pintxos place in San Sebastián is Bar Txepetxa – they serve an incredible array of anchovies.’, ‘My team would never forgive me if I returned from Bordeaux without these small French pastries. My favourite way to bake them is in unkilned red clay mixed with all kinds of fresh herbs. On . It’s amazing.’, ‘I first came across this in NYC a few years ago – since then it’s become much more mainstream. They’re related to shrimps and lobsters, and contain many of the same proteins. Playful and pretty - I've included one in our Christmas hampers. It's pretty hard to beat. In his own words, “The difference between a good dish and a bad dish is a pinch of salt.” Spoken like a true expert — sometimes all that a cup of bland soup needs is a dash or two of salt. My very good friend Gianni Franzi owns a restaurant there and the dish I usually order is fritto misto, with squid, shrimp and anchovies. It works brilliantly whether braised for stew, fried in a wok or simply grilled.’, ‘Citrus fruits are the most useful ingredient in the kitchen – I use them with everything – and for me, yuzu is the king of the family. If I could carry it back to London with me I would treasure it dearly.’, ‘This soft sheep’s cheese, made in the Serra da Estrela mountain range, is buttery with just a hint of maturity. ', 'One of the most talented chefs in the world, Albert Adria, makes this sandwich for his tasting menu at Tickets in Barcelona - homemade bread that's like a muffin, stuffed with braised pork jowl marinated with Spanish flavours. The flavour is really interesting – sweet and nutty like fenugreek, but a lot more subtle – it’s almost hay-like.’, ‘The ones from The Ginger Pig are utterly irresistible. Translated as “beef tenderloin in a towel”, it’s a steak dish cooked with tons of sea salt, then wrapped in a rag and thrown on a fire.’, ‘The sexiest thing in the country has to be the creamy pumpkin-flower soup. ', 'Everyone should try a bife de chorizo (stirloin strip steak) at Don Julio Parrilla in Buenos Aires. “My favorite way to use ripe plantains is to make plantain soup, which has a fantastic balance of sweet and savory, or to make plantain waffles. It still sits on a shelf in my kitchen – it always startles me that something so practical can be so beautiful at the same time.’, ‘I found these copper moulds – one a lobster, the other a pineapple – in an antique and bric-a-brac shop near Maggie Beer’s farm in Australia. It’s a real cheat ingredient and is brilliant just stirred through scrambled eggs. It's made by Jim Wester of North Bay Forge; he primarily produces woodworking tools which are just as beautiful.’, ‘Some of the most memorable urchins I've eaten have come from here. ', 'These are a real staple in Italian cooking and a major seasoning ingredient. Rolled Stuffed Turkey Breast with Sausage & Herb Stuffing. Understated but elegant, it brings a smile to your face whether you’re in a fancy restaurant or a tiny family-run joint. I go there with my husband and son for pizza night.’, ‘Choucao, as this is also called, was my first discovery in the city. The village of El Palmar in Valencia is the most brilliant spot to try it as it’s the home of paella.’, ‘There are so many wild food species in Australia that this guide is a hugely helpful insight. At the River Cafe we cook with Italian Castelluccio lentils, but at home we have Puy - in the summer, I add mozzarella, olive oil and herbs and in the winter, beef and mustard. The ones from Pietro Romanengo fu Stefano are the best I’ve ever tasted, not too sweet and with a very pure flavour.’, ‘Merci is one of the best shops in the city. Tamarind. I’m a huge fan of Greek food, and Cypriot cooking when done well is some of the best in the world. The results are very exciting.’, ‘A fruit of the cactus family, prickly pears are actually considered an invasive weed and have been threatening other plant species on the coast of Cap de Creus in the region for a long time. I’ve got so many utensils that I’ve picked up in Tokyo’s Kitchen Town (Kappabashi-dori). There must be some special synergy. ', 'When I visited Argentina in 2017, I ate at Gran Dabbang in BA. ', 'Most years we go to Tuscany on a truffle trip with chef friends. They live off other insects and any greenery, and then process the food into a liquid that is stored for the rest of the group. If you sous-vide and then bake it, it can be grated like cheese. ', ‘The DNA of Peruvian cuisine is yellow chilli, the aji amarillo, but for our London restaurant I get limo peppers from near Madrid. But they’re proven to give you a bit of a lift, so it’s all good.”, Are you ready for some weird ones? I serve them at Astrid y Gaston. I love it. There’s one, I think it’s called chicken-salad mix, which is fiery and has plenty of cardamom – delicious.’, ‘I adore browsing the stores and markets in Fez. I use it with risotto, pasta or any rich, creamy, butter-based plate.’, ‘Truffles are right up there with my top ingredients. It’s always fun finding out what professionals like best within their field of expertise. 1 star anise. I came across one in Saint-Antoine market with whole walnuts going through the middle of it. If miso is the taste of Japan, tucupi is the taste of Brazil.’, ‘The sea produces all sorts of good memories for me, but there is one thing in particular that I’m always on the lookout for: percebes gallegos, or Galician barnacles. I’d never encountered anything like it – intense and caramelised, both creamy and with a fermented tang. There was one for pretty much every type of pasta going. Fresh off the boat, baby squid is pan fried in its own ink; it’s full of flavour yet so delicate. I couldn’t believe it – they tasted just like shrimps. It's fast and delicious and contains Thai basil, garlic, chiles, fish sauce, and ground pork. The flour is milled from durum wheat and more finely ground than most Western-style wholewheat versions. The first time I tried them was a couple of years ago at Noma in Copenhagen; they were incredible, with another level of intensity.’, ‘Long ago the main economy here was fruit: apples and plums, predominantly. Locals sit outside coffee shops wrapped in blankets even though it’s -4°C. The plums grown by our friend Ed Suij at Smiling Dog Farm are a pleasure to cook with.’, ‘Thai food has to be some of my favourite in the world – it’s colourful and intense, and goes from sweet to sour to spicy. The urchins were so fresh – straight from the sea – served with just a dash of salt. 1 tbsp minced garlic. From Michelin stars to Top Bistros you won’t run out of great options to serve up a fantastic meal for your friends or family. Don Bocarte are my favourite: they're generously sized, delicate, subtle and intense, all at the same time. 1 lb. Ne Andró Lontana, sung by Maria Callas. ‘I will never forget the first time I had a 25kg cod fish from the icy waters of a town called Ilulissat. But I love the pale colour of the wood.’, ‘Gjelina is a veg-centric restaurant in Venice Beach, LA, and its owners also run Gjusta, a wonderful bakery. Pork Belly Sauce. Once upon a time, I went to culinary school and worked in fancy restaurants. ', 'This is the absolute best cookery book, a bible of Italian food, though it has never been translated into English. I usually eat them at Bentley’s Oyster Bar & Grill in London, served with lemonand white pepper, and accompanied by a glass of Champagne.’, ‘This Italian vinegar packs a real kick and is perfect for finishing a rich dish. When Noma popped up in Tulum I would chop these chillis straight into lemon juice and then sprinkle on to roast pork.’, ‘This is, hands down, the most unique citrus flavour. You can buy them in most quality delis and markets. ripe tomatoes. Bird's-eye chillies are fresh, tasty and hot, and I get them from Pak Khlong Talat, one of the most famous markets in Bangkok. It’s pure comfort food for me and I’ll often go there with my laptop to work.’, ‘I once found some beautiful plates with oyster surfaces in a market in Chiang Mai. Massimo Bottura agrees they're the best, and they're sustainable too. The yellow sauce is rich and tangy. You can buy it at Manteigaria Silva, a brilliant deli in Lisbon that has been around for more than 125 years.’, ‘Sit at the counter bar in La Medusa 73 at indoor market Ninot for the finest seafood in the Med. Neither acidic, sweet nor juicy, it’s rich and custard-y and the more you eat the less likely you are to stop.’, ‘The northern Spanish tradition of cocktail-sticked bar snacks is brilliant. Where Does Griselda Records’ ‘Conflicted’ Rank In The History Of Rap Record Label Movies? I buy them from Spain's Conservas Ortiz - they're caught on a rod and line from the Bay of Biscay. I have brought plates, bowls and mugs back home because you can't beat this place.'. 150 gr. And I particularly love the handcrafted olive-wood cooking utensils you find all over.’, ‘Not many people know that woodlice are crustaceans. The juice is lemony, but the peel is aromatic and fragrant, and really doesn’t compare to anything else. And that’s exactly why we love chefs — because they all prefer different things, and they all know how to craft incredible dishes in spite of those preferences. It’s a great replacement for lemon or vinegar and I use it in all sorts of dressings and sauces.’, ‘I’d been told that I had to order this dish from the restaurant Al Fassia in advance and thank goodness for the tip. ', 'I'm American and when I first came to London I found it unbelievably frustrating to be using teaspoons and tablespoons. Fabulous.’, ‘The first time I ate bomba short-grain rice I freaked out. It’s light and silky, and delicious with ox stew or on its own.’, ‘The sediment, or lees, left over from sake production can be made into a yeasty cooking paste. It makes for a unique taste.’, 'These are just the thing to add to basmati rice; they give it a heavenly flavour. Other contenders for most popular ingredient: cucumbers, onions, potatoes, vinegar, eggs…seems like everyone is split on this. 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