S p i c e
w o r l d
A few carefully chosen spices can transport
your taste buds to any corner of the globe.
LISA-MARIE CORSO speaks to three chefs
about their favourite spices.Y
ou can learn a lot about a person by looking at their
spice collection. Are their spices neatly displayed on
a rack or are they the type to pull the spice drawer
out and madly search for fennel seeds they swear they
saw yesterday? Do they revel in the kitchen workout that comes
from grinding fresh spices in a mortar and pestle or do they opt
for pre-ground? Perhaps the best way to get to know a person
is to examine exactly which spices they deem worthy of their
kitchen. We asked chefs O Tama Carey of Sydney’s Lankan
Filling Station, Mark Olive of Black Olive Catering, and Almay
Jordaan of Melbourne’s Old Palm Liquor and Neighbourhood
Wine to share the spices they can’t live without.60 GOURMET TRAVELLER