SUMMER GRAZE

Dip into the colourful food culture of America’s west coast with recipes from Vivian Lui’s new book Eat California.

It’s safe to say California has a lot going for it: snow-capped mountains, golden beaches, and just as enticingly, a vibrant food culture. The seafood is fresh, the meat is beyond organic and happily raised, and the farmers’ markets are a wealth of riches all year round. Thanks to the coastal state’s fertile soil and temperate climate, local produce is varied and abundant, from the famed citrus to the beloved avocado.

Californians hold a deep appreciation for the land, the harvest it yields and the nourishment it provides. Which is why local farmers’ markets, where berries spill out of baskets and bunches of kale are piled high, are a weekly destination for chefs and home cooks alike. It’s where ingredients are explored and dishes are inspired by the bounty that different seasons bring.

But the impressive range of fresh and local produce isn’t the only element that influences Californian cooking. The state’s cultural diversity means finding vendors hawking handmade tacos next to a bustling Korean barbecue restaurant, both just steps away from a food truck that fuses them together to create something completely new. The food scene offers an abundance of flavours and techniques, and Californians appreciate them all. It is this genuine love of food – preparing it, eating it and sharing it – that fuels this positive energy in kitchens and around tables, and makes California truly golden.