The most decadent meal I've ever had was with my now husband. We were in Indiana when I was working on Three Women and we had no money and no furniture in this very tight rental. It was Valentine's Day and he had ordered caviar from this really great place in New York. He definitely put down a credit card; neither of us could afford it. And then he made macaroni and cheese with an insane amount of lobster. A precursor to this, he hasn't done anything like that for me in years. I bring it up once a week, like, remember the caviar? That doesn't happen anymore. But it was amazing. We sat and ate it on moving boxes because we had nothing else.
My husband and I both love to cook. I am good at making my mother's Italian recipes, and he is really good at everything... We both love to go out to eat, and our daughter does too, but only because we give her an iPad. We've been, since she was very young, associating food with watching television, which normally we don't let her do. So she's like, 'Can we go to a dinner place?' She doesn't call it a restaurant, she calls it a dinner place. Going out and eating as a family was something we really missed during the pandemic.
Diese Geschichte stammt aus der August 2022-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der August 2022-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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.