Growing chillies in Tasmania is about extremes, writes Paulette Whitney, braving the cold in pursuit of heat.
It was cold enough to make sowing warmth-loving seeds seem ridiculous. But with the short growing season we have at 43 degrees south, the task couldn’t be put off if we hoped to reap a harvest come summer. And nothing is more warming than a larderful of dried, fermented and pickled peppers in glowing red jars.
Cayenne peppers are our bread and butter. They thrive in our short summers, and their thin flesh dries quickly to a glossy, translucent red, revealing tiny seeds inside. They’re hot but not too hot – perfect for chilli wimps like me who feign bravado but run for their hankies when things get spicy. We’ll toast and grind them for curry pastes or put a handful whole into a roasting pan of chopped up chicken, spring onions and ginger for a “choose your own adventure” dinner – the kids can avoid the peppers, sodden with delicious pan juices, and our heat-loving guests can launch them, Cleopatra-grape-eating style, down their throats, while I aim for something in the middle.
Bu hikaye Gourmet Traveller dergisinin July 2017 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin July 2017 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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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
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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.