Heritage is the history we choose not to leave behind. This makes heritage as much about progress as it is about preservation. It also makes heritage a hell of a lot more fun to think about than the word might sound. Because heritage isn’t really about staid old traditions, or keeping things “as they were”. It’s not about idealising the past.
Humans are fickle creatures with really bad memories. We only bother to preserve the bits of the past that are valuable and desirable to the present. Whether we’re talking about a hand-me down family recipe for steak pie, an iconic hotel or the cultural identity of an entire nation, heritage is the stuff that survives because it remains relevant.
I have a good friend, Aleksandar, who is a Bulgarian chef working in London. He experiments with traditional Balkan dolma, wrapping citrus spiced chestnuts in Korean kimchi cabbage. To a purist, I suppose this would be sacrilege – but nobody has more reverence for traditional Balkan cooking than Aleks, and nobody is working harder to revive interest in it. He just believes in remixing the cuisine he loves, to make it more exciting and relevant to a new generation of food lovers.
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Diese Geschichte stammt aus der May 2021-Ausgabe von Gourmet Traveller.
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Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.