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Article: primary facts
- Article from:
- The Press
- Article date:
- May 16, 2002
- Author:
CopyrightCopyright 2002 The Press. Provided by ProQuest LLC. (Hide copyright information)
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Trend-setting cooks know their ABC. KATE FRASER elaborates.
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A is for abalone. Call it paua if you like, but a know-it-all
might want to fling Haliotis iris into the conversation. Diving for
the shellfish is said to be the real-man way to acquire the delicacy,
but it is much easier to call the Pendarves Abalone Farm, near
Ashburton. The hatchery is a stone's throw or two from the coast, and
small fresh in-shell abalone are dispatched to restaurants all over
the country.
B is for b'stilla, a pie stuffed with the meat of young pigeon,
sugar, cinnamon, almonds, pistachios and layers of near-sheer pastry
called warka . Brit cook Sophie Grigson presented a Tunisian version -
- brik -- at her ...