A LITTLE FLIGHT READING
MASTERCHEF STREET FOOD OF THE WORLD Genevieve Taylor
If you’ve enjoyed street food in the past 24 hours you’re in good company. An estimated 2.5 billion people have done likewise. The question arises then: why bother to make street food at home when there’s so much choice out there possibly a block or two away?
“It’s about bringing a bit of adventurous spirit into your kitchen and transporting you to another place, perhaps stretching yourself from a cooking point of view,’’ says British food writer Genevieve Taylor of her new book.
While the proliferation of street vendors is the foodie phenomenon of the past decade, it’s far from a recent fad, she says. The Aztecs relished guacamole while transacting business at markets; the urban poor in ancient Rome ate on the streets (they didn’t have kitchens); and, in medieval London, oysters, pies and baked apples were consumed alfresco.
Taylor and 13 MasterChef winners from around the world serve up 300 pages of recipes and photos of delectable dishes. The Aussie contributions are way down the back: fried school prawns with citrus salt and sriracha mayo (contributed by 2012 MasterChef champ Andy Allen); and steak and onion pie, only better (Brent Owens, 2014). There’s one other, for a chiko roll complete with tomato sauce, not to be confused with a recipe from Adam Liaw (2010 champion, but appearing here in the Japan section) for triple-fried karaage chicken rolls with seaweed mayonnaise.