The article discusses the balance between following traditional recipes and adding personal twists in cooking, particularly focusing on the Australian dish, tuna mornay. While this dish has become a staple in Australia, its roots are found in French cuisine, which treats sauce mornay more conservatively. The author encourages cooks to start with familiar recipes and then personalize them, suggesting a refined approach that replaces traditional bechamel with creme fraiche. This evolution exemplifies how culinary practices can adapt over time, highlighting that experimentation can lead to delightful results.
Ingredients for Zaslavsky's riff on tuna mornay.
It's the anglophones who seem to be cool with pairing creamy sauce and canned fish.
One advantage of being down under is we're far enough away from the European culinary cannon.
So why not riff on a riff? Bring the best bits of a mornay.
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