'It’s fun pushing ourselves creatively and getting to work with products we love,' said chef Ryan Nitschke. “The many aromatic flavors lend themselves to many possibilities.'
Like any abiding Christian Orthodox, grandma spent the week leading up to Easter cooking as if an army was expected for lunch (her immediate family consists of two daughters, one son-in-law and the world s most beloved granddaughter me!). For this modest ensemble of people, grandma dyed on average between 50 and 100 eggs every year.
Over 17 years in Australia, I never dyed eggs. Until last year, that is, when travel bans brought my homesickness and sense of cultural isolation to a whole new level.
I miss Romanian food almost exclusively on the basis of the nostalgia (and stories) that flavours, aromas and traditions bring back to my mind. These stories, and new ones of our own making, I d love to pass onto my almost 4-year old daughter.