2019-10-01 Wanderlust

32 wanderlust.co.ukOctober 2019

EXPLORE WORLD FOOD

Alamy; Kristin Perers; Matt Russell; Yuki Sugiura

Discover

global

gastronomic

delights

Fourfoodwritersand

achef/restauranteur

revealtheirfavourite,

and flavoursome,

secretdishesfrom

aroundtheworld...

EAT THIS...

Spanishsecrets

Enjoythefresh,tasty

delightsofRestaurante

ElParque,onthe

outskirtsofCabode

Gata-NíjarNaturalPark

insouth-easternSpain

19

JohnGregory-Smith,

Lebanon

Foodwriter/presenter

Secretdish:Kibbeh

nayehisthenational

obsessionofLebanon.

Traditionallyit’samixofincredibly

fresh,rawgoatmeatthat’sbeen

groundextrafinesoit’salmost

apaste,andthenmixedwithbulgur

wheat.It’sseasonedwithsaltand

pepperandservedwithlemon.The

meatmeltslikebutterandhassuch

arichflavour.It’sincredible.

John’sFireandSpice:Fragrant

RecipesfromtheSilkRoadand

Beyond(Nourish;£25)isouton 8 Oct.

20

FuchsiaDunlop,

China

Food writer

Secret dish: In China’s

Anhui province you get

hairy tofu (mao doufu).

The tofu grows this thick snow-

white mould that looks like a fur

coat, but it’s smoothed down and

pan fried until it turns golden.

22

AlexJackson,

France

Chef/Owner of

Sardine Restaurant

Secret dish:Tielle

Sètoise is a special

octopus pie from Sète in the

Languedoc, home to the famous

water-jousting. It has a little tomato

for colour, and some local dessert

wine for an intriguing sweet note.

Alex’s Sardine (Pavilion; £25) is

out now.

23

Eleanor Ford,

Indonesia

Food writer (pictured left)

Secret dish: Rujak is a refreshing

snack, eaten as a dip for crunchy

vegetables and fruits, or as

a dressing for them in a salad.

The components – palm sugar,

tamarind, salt and chilli – come

together in a perfect balance of

sweet, sour, salty, and hot.

Eleanor’s Fire Islands: Recipes

from Indonesia (Murdoch

Books; £25) is out now.

Served with chilli sauce, the tofu

has a delicious cheesy taste – a bit

like Welsh rarebit. You’ll fi nd the

dish being cooked by street vendors

and in Anhui markets.

Fuchsia’s The Food of Sichuan

(Bloomsbury; £30) is out on 3 Oct.

21

FionaDunlop,

Spain

Food writer

Secret dish: Delicate

salmonetes (red mullet)

to fat, juicy gambas rojas

(scarlet prawns) as well as that

mother of all coastal dishes,

succulent seafood rice (aka paella),

can all be found at the Restaurante

El Parque, located in between huge

mounds of sea-salt producing

gourmet fl or de sal and the

moody, volcanic Cabo de Gata,

Spain’s south-eastern cape and

a protected reserve.

Fiona’s Andaluz: A Food

Journey through Southern

Spain (Interlink Books; £25)

is out now.