IN­SIDER The lat­est news & re­views STEIN AND DINE PIN IN­TER­EST King­pin Crown has had a se­ri­ous makeover, com­bin­ing ten­pin bowl­ing lanes with four deluxe event spa­ces. From this month at South­bank, you can hang at The Hub, a ca­sual diner with slid­ers and ma

Sunday Herald Sun - Stellar - - On Sunday - BY SO­PHIE KITCHEN

SOME global no­mads post im­ages of far-flung meals on their so­cial me­dia ac­counts, and likely never think of them again. Rick Stein, in con­trast, takes co­pi­ous notes, in­ter­views the cook on site, and recre­ates the mem­o­rable dishes once he’s home in Eng­land. The fruits of this in­dus­tri­ous ap­proach are cap­tured in Rick Stein’s Long Week­ends, the lat­est cook­book from the celebrity chef and ac­com­plished au­thor.

Equal parts travel diary and recipe col­lec­tion, the book and ac­com­pa­ny­ing TV se­ries vis­its 10 Euro­pean cities, in­clud­ing Ber­lin, Cadiz and Palermo, for more than 100 ex­quis­ite dishes.

Has any­one ever re­fused to share a recipe? “Lots of times!,” Stein says. “A chef in Ice­land wouldn’t give me the de­tails for a lan­gous­tine soup.” That’s when the culi­nary sleuth comes out. “I’m quite good at work­ing out what’s in a dish.”

As the ti­tle sug­gests, the hand­somely pho­tographed book is struc­tured around week­end feasting. “What you cook on a Fri­day night, when you need some­thing quick, is dif­fer­ent from Satur­day night or in­deed Sun­day lunch,” Stein says.

Si­cil­ian pasta with cauliflower, cur­rants and pine nuts fits the bill for a quick week­day meal, Borde­laise duck and porcini pithivier is a more elab­o­rate idea, while cala­mari sou­vlaki or Por­tuguese seafood rice make for splen­did Sun­day repasts. The book has plenty of sweet treats, too, from Ger­man strudel to An­dalu­sian chur­ros.

Stein has been a house­hold name in the UK and Aus­tralia since the ’90s, when he pre­sented his first TV show Taste Of The Sea. In 2009, the chef and his Aus­tralian wife, Sarah Burns, opened Rick Stein at Ban­nis­ters in Mol­ly­mook.

Where does he like to eat in Aus­tralia? Ice­bergs and Spice Tem­ple in Syd­ney come to mind. For su­perla­tive Chi­nese, the chef heads straight to Chi­na­town. “Asian cook­ing in Aus­tralia is far bet­ter than in Eng­land,” he says. Rick Stein’s Long Week­ends, BBC Books, $55, out now.


pas­trami on rye that this cafe-cum-deli in

WEEK­END FEASTS Rick Stein’s lat­est book fea­tures dishes from his trav­els, such as green rice with gar­lic, pars­ley, clams and prawns (below).

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