Ranch & Coast Magazine

June 2022

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Page 83 of 107

is was definitely the case when I traveled in Peru. I had planned a trip focused on Machu Picchu and Inca history, but soon after our arrival, it became all about the food. Until then, I thought of quinoa as that healthy but not exciting grain that we ate when we were being virtuous. But that was before I had Peruvian quinoa soup at El Huacatay in the Sacred Valley, pizza with a quinoa crust at Ananau Restaurante in Yucay, and — the pièce de résistance — quinoa pancakes at the Inkaterra Hotel in Aguas Calientes. Peru has 84 of the 104 microclimates in the world and is home to a blended population representing Japanese, Chinese, Inca, Spanish, and other European cultures. Local farmers can and do grow almost everything, which makes produce markets a feast for all the senses. Best Sydney Surprise In the years when I was writing Frommer guides to Australia, I spent a lot of time in Sydney and came to believe that dining in this gorgeous city was almost completely meat- and seafood-centric. On a more recent visit, I realized that things have changed. I found my first clue on the menu at Fred's in Paddington, where I was surprised at the number of dishes based on locally-sourced produce. A friend who knows my fondness for Chez Panisse in Berkeley introduced me to this spot, which is the creation of Chez Panisse alum and Alice Waters protégé Danielle Alvarez. I enjoyed my starter of spring vegetables served with ginger, coriander seed, and ricotta, and a main course of buffalo ricotta ravioli with fresh peas, asparagus, basil, and sorrel pesto. << Detour destinations In Sydney's Paddington suburb, Fred's features produce-forward dishes like buffalo ricotta ravioli with fresh peas, asparagus, basil, and sorrel pesto is understandably popular @ranchandcoast ranchandcoast.com 84 JUNE 2022 RANCH & COAST MAGAZINE

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