By Bill Jamison, Cheryl Alters Jamison
After years of writing award-winning cookbooks, Cheryl and invoice Jamison have been able to take a holiday. They packed their baggage, locked up their condominium in Santa Fe, and trigger on a three-month-long stopover at to 10 countries—all on frequent-flier miles.
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Extra resources for Around the World in 80 Dinners: The Ultimate Culinary Adventure
M. “corporate” rooms. Ya l u m b a Wi n e s B a r o s s a Fa r m e r s M a r ok e t www. yalumba. com on the nook of Stockwell and Nuriootpa Eden Valley highway, Angaston Roads, Angaston, Barossa Valley Barossa Valley Saturdays year-round, 7:30 –11:30 within the morning. fifty eight A around the international in eighty Dinners P e t e r L e h m a n n Wi n e s Th e R u s s e l l H o t e l www . peterlehmannwines . com www . therussell . com . au Off Para street, Tanunda, 143a George road, Sydney Barossa Valley 61-2-9241-3543 fax 61-2-9252-1652 adequate acknowledged. A d v e n t u r e C h a r t e r s www. adventurecharters. com. au Th e W h a r f R e s t a u r a n t Kangaroo Island www . wharfrestaurant . com . au 61-8-8553-9119 fax 61-8-8553-9122 Pier four, Hickson highway, Walsh Bay, Sydney 61-2-9250-1761 B r i d g e wa t e r M i l l lunch and dinner www . bridgewatermill . com . au Mount Barker street, Bridgewater, Adelaide Hills Te t s u y a’s 61-8-8339-3422 www . tetsuyas . com lunch in simple terms, Thursday to Monday 529 Kent road, Sydney 61-2-9267-2900 dinner and Saturday lunch H u g h H a m i l t o n Wi n e s www . hamiltonwines . com . au McMurtrie street, McLaren Vale S a i l o r s Th a i C a n t e e n 106 George highway, Sydney 61-2-9251-2466 C o r i o l e Vi n e y a r d s lunch and dinner www . coriole . com Chaffeys street, McLaren Vale e s t . 252 George road, Sydney d ’A r e n b e r g Wi n e s 61-2-9240-3010 www . darenberg . com . au lunch and dinner Osborn street, McLaren Vale Australia fifty nine Barossa-Style Breakfast Sandwich Serves four Pickled Onions 1 medium pink onion, sliced 1 ⁄ eight -inch thick 1 ⁄2 cup cider vinegar 1 ⁄4 teaspoon salt four extra-large farmers’ industry clean eggs 2 to three tablespoons butter Salt and freshly milled black pepper four delicate egg rolls or buns, four to five inches in diameter, ideally simply baked, or a minimum of warmed Pear, peach, or different fruit chutney four slices choicest smoky Canadian bacon, reminiscent of Nueske’s (www. nueske. com), seared, or four thick-cut slices hearty kingdom bacon, akin to Allen Benton’s, cooked simply in need of crisp arrange the onion not less than a night earlier than you intend to serve the sand- wiches. convey salted water to a boil in small pan, sufficient to hide the onion slices. upload the onion and blanch for a fast minute. Drain onion and position in a small bowl. Pour the vinegar and a couple of tablespoons of water over the onion; stir in salt. disguise and refrigerate until eventually almost immediately sooner than serving the sand- wiches. Crack every one egg right into a cup or ramekin. hot butter on a griddle over me- dium warmth. Nudge the eggs one after the other lightly onto the griddle, facet via aspect. cook dinner the eggs for 1 minute, sprinkling with salt and pepper whereas they fry. lightly flip the eggs, puncturing the yolks so they run a section as they end cooking “over hard,” one other 1 to two mins. Slather each one roll with chutney, then organize bacon and an egg on each one. best with pickled onions to style and serve straight away, ideally with a cup of steaming scorching chocolate. 60 A around the global in eighty Dinners new caldonia Our colds worsen at the four-hour f igh l t from Sydney to New Caledonia, leaving us ex d a hauste nd feverish wh e en w land.