Cooking with TASTE & TRAVEL

…We’re not afraid to try our hand at frying a wombat, skinning an eel or making pesto out of peanuts and shrimp…

WE’RE A BAND OF PRETTY adventurous travelling cooks here at TASTE& TRAVEL, not afraid to try our hand at frying a wombat, skinning an eel or making pesto out of peanuts and shrimp. We’ve done some of the head-scratching for you — translating instructions like ‘boil for two whistles,’ and ‘cook until done,’ introducing a standard set of metric or imperial measures and suggesting substitutions for regionally specific ingredients that may be impossible to find where you are. We’ve tested all the recipes and presented them in a format that allows you to see at a glance if you have the ingredients at hand to begin cooking or need to plan a shopping trip. Other than that, we’ve left the recipes much as they came to us. Cooking from them is a journey of discovery that engages the mind as well as the hands and offers a window to other cultures that we want our readers to share. The one tool we consider indispensable in the kitchen is a digital scale with buttons that switch between metric and imperial measures. Armed with a scale, a measuring jug marked in millilitres and fluid ounces, and a set of measuring spoons, you have all you need to cook the recipes in each issue of TASTE& TRAVEL. If you get stuck, confused or otherwise need assistance with a recipe, help is just a click away at info@TasteAndTravelMagazine.com. Send us your questions and we’ll do our best to answer them. We’d also like to hear your comments and welcome your feedback.