The cookbook ‘Destination Flavor – an international culinary journey’ is hot off the press for $25 per copy! Contact Allie at allivoice@hotmail.com for your own copy. Happy cooking!
And last but not least, don't forget to check out www.vivatysons.comfor my restaurant reviews culinary impressionsand my cool getaways.
A Voyage of Discovery… The Australians, or Aussies as they are often called, in Tropical North Queensland have a myriad of possibilities before themin terms of fresh seafood dishes. Set against the 1200-mile-long Great Barrier Reef, teeming with more varieties of fish than anywhere else in the world, and probably more sharks, the people of the Deep North, as they are fondly known, prepare succulent seafood dishes. With Moreton Bay Bugs, a local variety of lobster, and the freshest oysters that can be found anywhere, the Aussies go much further than the infamous Shrimp on the Barbie. In fact, when it comes to beef, lamb, and veal, the Aussie's demonstrate admirable creativity. With more open range than almost anywhere on earth, the Aussies tend to their sprawling sheep and cattle stations under the hot sun that bakes the Outback, shielded by the distinctive Australian Akubra hats. Although many Aussie dishes are traditional English fare, more cosmopolitan cities such as Sydney and Melbourne offer a sort of nouvelle cuisine, Aussie-style, reflecting the many influences that have shaped this young and rugged land. Combined with the light Australian wines, that more and more are finding their way back across the Pacific to our shores, as well as the emerging New Zealand wines, these dishes are further enhanced. In this dish of Veal with Crabmeat and Avocado, from Palm Cove, North Queensland, the presentation of ripe green avocado with the veal and crabmeat offers a colorful and refreshing entree. Beachside at the edge of the Coral Sea not far from Cape Tribulation, with a view to the offshore Great Barrier Reef islands, shielded by the looming mountains Captain Cook first feared as impenetrable during the voyage of discovery of 1770, this dish takes on a character of its own. Veal Oscar with Avocados - Australia 1 veal scallop 3 tablespoons crabmeat 3 slices avocado 3 cloves garlic 2 tablespoons olive oil 2 tablespoons crème fraîiche 3 fresh basil leaves 1/2 teaspoon Old Bay Seasoning 1 tablespoon Sauterne wine Capers Lemon twist Rub veal scallops with fresh garlic.First cook veal scallops in skillet coasted with olive oil over medium heat.Turn after 3 minutes.Cook 3 more minutes.In separate skillet, over medium heat, combine crabmeat, crème fraiche, Old Bay seasoning, 1 clove freshly pressed garlic, 3 leaves fresh chopped basil & salt.Slowly add Sauterne wine & cook for an additional two minutes.Place crabmeat over veal scallops.Add avocado slices.Garnish with capers & lemon twists.Serves 1. Note:Above recipe ingredients is for one serving, so multiply amounts of ingredients as needed. (From Palm Cove, Tropical North Queensland, Australia)
La Terrazza a Ravello, Amalfi Coast
This collection of culinary delights was compiled from many diverse sources and inspired by many fascinating people all over the world. First of all, I was inspired by my mom, Laura Healy Sutherland, who was one of the original great world travelers, having worked for Pan Am in its heyday while still in her twenties, and getting to visit exotic places like India, Brazil, Egypt, and Macau on her own in the 1950’s. She penned a cooking column and cookbook herself, reflecting these international influences. My favorite column was the one where my brother and I ate all the cookie crumbs, so there were none left for the recipe. I enjoyed helping with tea parties in the sixties and political parties in the seventies. My mom had been influenced as a child by her Aunt Margaret, a New York restauranteur in the thirties and forties, and her downstairs neighbor in Brooklyn, Mrs. Balestrieri, whose wafting southern Italian aromas and flavors ultimately saved her from the ubiquitous Irish meat and potatoes.
I followed in her footsteps, working as a multilingual agent for Pan Am’s frequent flier program, and getting to fly 150,000 miles in two years in the process, honing my languages, (French, Italian, Sicilian, Spanish, Portuguese, and German,) and visiting the many friends I had met during my studies on an archaeological dig in Sicily, a semester in Paris and Avignon, France, and through the Japanese exchange program I ran here in Fairfax, Virginia. I was able to visit extraordinarily scenic places, remote villages, and cosmopolitan cities, picking up all the culinary tips straight from the source whenever I could.
Favorite destinations include Australia, New Zealand, Japan, Venezuela, Brazil, Uruguay, Argentina, Denmark, Switzerland, Germany, France, Italy, Spain, Ireland, Scotland, Vancouver, Nova Scotia, Cape Breton Island, Portugal, Kauai, Maui, Molokai, Dominica, St. Kitts, Nevis, St. John, Antigua, St. Barts, Virgin Gorda, St. Lucia, Anguilla, Martinique, Statia, Saba, Bermuda, Guam, Indonesia, Bali, Lombok, Singapore, and Mexico.
Later I wrote restaurant reviews/cooking/travel articles for the Journal Newspapers, with a circulation of 150,000, eliciting recipes for my favorites from chefs all over town – and all over the world. Still more sneak peeks!
My latest favorite chef on the scene is my nephew, Chef Marcelo. Together, we created two menus for his two “restaurants,” Paprika Patrick’s Place and Marcelo. He has his own official embroidered chef coat and hat. We also developed our own spice line with our own labels, including Marcelostroni Mediterranean Spice, Southwestern/Latino Spice, and Super Cinnamon. I also have created Allie’s Fish Spice and Priya (see Saag Paneer) created Chef Akhil of Hyderabad Secret Indian Spice.
These spices, gathered from far and wide, combined with the freshest local ingredients, prepared with the secrets of the ancients, allow us to grace our tables in the most delicious way. From ‘avos’ from Caroline’s avocado groves in California, (where I also picked my first oranges,) to locally pressed olive oil from behind a medieval farmhouse in Sicily, may we continue to look in our own backyards and those of our friends far away. Let’s continue to share the secrets of our kitchens and welcome our friends and loved ones to our tables adorned with candles and fresh flowers from our gardens. As I always toast, “To life, love, and laughter!” And so, as it has been for centuries, the tradition continues…~Allie
