Fer­mented shark:

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events whether it’s de­liv­er­ing re­marks or a speech. It’s im­por­tant that as a spouse, when the two of us are of­ten seen to­gether, that I also have my own voice and opin­ions and not be a si­lent ac­ces­sory. flavour­ful from the herbs you’ll find on the land­scape, but it’s not a spicy cui­sine. The cui­sine builds on cen­turiesold tech­niques of pick­ling and dairy-mak­ing. Reyk­javik is ac­tu­ally a great des­ti­na­tion for food­ies and I rec­om­mend just go­ing there for a week­end to eat, even if you don’t want to climb a glacier or see a vol­cano. There are very fresh in­gre­di­ents, the veg­eta­bles are grown in green­houses, the lamb is free-range and (fed on) moss and seaweed. My par­ents have sheep here in On­tario and they say Ice­landic lamb is bet­ter. It’s a bur­geon­ing food scene and we have vis­i­tors to thank for that sim­ply be­cause the size of the lo­cal pop­u­la­tion wouldn’t sup­port the num­ber of restau­rants that are there now. There’s a restau­rant called Dill that got Ice­land’s

Tourist food. I’ve had it sev­eral times and you will meet Ice­landers of a cer­tain gen­er­a­tion or one of my sons, who love it, and think it’s amaz­ing. If you want to tick off a box, then you should do it. first Miche­lin star ear­lier this year and it uses al­most ex­clu­sively lo­cal in­gre­di­ents so you won’t find choco­late or olive oil, but they do won­der­ful things with herbs, fish and dairy. The trends over­all are sim­plic­ity and sourc­ing lo­cally, just like with global trends. Ten years ago I used to write restau­rant re­views for a lo­cal pa­per and it was all about how much dry ice you can have at the ta­ble or im­ported kan­ga­roo that was bar­be­cued. There isn’t as much what you’d call in­ter­na­tional cuisines so you’ll have a harder time find­ing Korean food, but there’s a fab­u­lous In­dian restau­rant I take peo­ple to. Like I men­tioned be­fore, the lamb. We also have a great beer scene. Every restau­rant will have a Christ­mas buf­fet menu on of­fer and ev­ery­one goes to at least one. There are all kinds of sal­ads, Dan­ish-in­flu­enced crack­ling pork, lamb, risala­mande (Dan­ish rice pud­ding), this thin fried flat bread called la­u­fab­raud that you put but­ter on, pota­toes cooked in sugar. The sweet tooth re­ally comes out around this time.

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