In most parts of the world autumn brings rain and the first chilly days. Whether snuggled up at home, dining out at a restaurant or joining the family for a traditional Sunday lunch, “comfort food” is the protagonist of this new-found intimacy. These ever popular piping hot dishes that granny used to make, passed down from mother to daughter, make us feel at home even when we are thousands of kilometres away. Foods that reassure and console also help combat stress. Scientific research confirms that a particular recipe or the recollection of flavours and aromas from our past contribute to conferring a sensation of wellbeing. Besides, these dishes, so closely associated with tradition and local cuisine, can vary considerably from one part of the world to another. In brief, according to the social networks, November is the time for #comfortfood.
Gomoku chahan, Japanese fried rice, is a classical remedy for those searching solace from food:
They need to be warming but, most of all, simply delicious: from Maple Cheesecake with Charred Pears to Tuscan ribollita (a thick Tuscan vegetable soup), while taking time off to sip a home-made persimmon margarita (yes, there is a margarita for each season!) and do justice to the pumpkin with Pumpkin Cookies with Cream Cheese:
It is not surprising, therefore, that starred chef Jamie Oliver has published a #comfortfood cookery book that inspires cooks all over the world to get cracking in the kitchen. An idea for a tempting sweet? Home-made profiteroles!
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.