Time to talk about food!
Days 1-3 were all about traveling half way around the globe and adjusting. I didn't talk about the food during that stretch because, well, it was airline food. Not bad, but let's face it. It's functional, unless you pay for classy seats. Then it's functional with a bow. But I'm on the ground now, ready to explore, so let's dive in.
One reason I love traveling, whether home or abroad, is to explore local cultures, and there's no better place to start than with food. Local cuisine says so much about the people, and many of my friendships around the world have started over nibbles and meals.
Another reason I love traveling is that I'm a recipe creator. Not commercially, but always enjoy exploring flavors and ingredients. Part of that comes from growing up with functional, repetitive meals. Part comes from having household members with dietary restrictions, namely dairy and wheat intolerances. The former is pretty easy to work around. The latter can be tricky, as wheat, rye and barley is hidden in so many places.
I'll cover traveling with Celiac Disease in another post. Today, I want to talk about what I like to call commonwealth foods. By commonwealth, I mean countries that are, were, or align with the British Empire. The foods that tie back to England tend to have milder flavors that blend harmoniously, and are far less sweet than American equivalents. I love that.
Take coffee drinks, for instance. The average latte, cappuccino, and other concoction in the states is a lifeless simulation of what I find overseas. Today's meal was no exception. It started with a piccolo. It's a small latte make with an espresso shot that contains half the water as normal, called a ristetto. This results in a smaller but stronger flavor. Added to that is less milk than a normal latte. The end product is elegantly smooth.
I had this drink at Hyde Park Bakery in the suburbs of Adelaide. We chose that restaurant for its generous gluten free offerings. The food didn't disappoint. We split sandwiches of pulled pork and chicken and pumpkin, both on gluten free rolls that I'd challenge anyone to distinguish as such. Soft, flavorful crumb texture with a delicate crust added the perfect flavor to the fillings. Once finished, there was just enough room to share a chocolate gateau slice, also gluten free. Just heaven!
Tomorrow, I'll get into traveling with Celiac and our journey southward. See you then.