A LIT­TLE FLIGHT READ­ING

The Weekend Australian - Travel - - DESTINATION TRAVEL - GRA­HAM ERBACHER

MASTERCHEF STREET FOOD OF THE WORLD Genevieve Tay­lor

(Blooms­bury, $45)

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.

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