Food Safari: Earth, Fire, Water

Maeve o'meara.

food safari earth book

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9781743793817

Dimensions:

27cm x 21cm

Hardie Grant Books

01 November 2018

food safari earth book

ABOUT THE AUTHOR

Maeve O'Meara's life revolves around food tasting, talking, writing, cooking, filming and simply reveling in the vast array of food and its many amazing incarnations amongst the cuisines of the world. An award-winning food and cooking author, journalist, broadcaster, television producer and presenter she has spent many years travelling and discovering food, only to find the most varied range of food on the planet right here in Australia!

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9781743793817: Food Safari Elements: Earth, Fire, Water

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  • Publisher Hardie Grant Books
  • ISBN 10  1743793812
  • ISBN 13  9781743793817
  • Binding Hardcover
  • Rating 3.75 avg rating • ( 8 ratings by Goodreads )

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Food Safari Earth | Episode guide

Vegetables have a sexy side food safari returns with a brand-new series that explores the endless possibilities of fruits, vegetables, herbs, spices and more. #foodsafari.

Maeve goes hunting for mushrooms with father-and-daughter duo Franca Norris and Angelo Bonacci.

Maeve goes hunting for mushrooms with father-and-daughter duo Franca Norris and Angelo Bonacci. Source: Food Safari Earth

Episode 1 - The New Green

Chat thai story.

food safari earth book

Meet the family behind Sydney’s much-loved Thai food institution

Episode 2 - Staples

Maeve at Mesnoy Bakery

When your bread is the plate: Here's the lowdown on injera

Episode 3 - Spring

food safari earth book

Perfect tempura in 6 easy steps

Spring vegetable tempura

Episode 4 - Legumes

Episode 5 - herbs & spices.

Food Safari's Persian omelette (kuku sabzi)

Episode 6 - Summer

Episode 7 - flowers.

Baklava

Episode 8 - Stuffed, rolled & wrapped

Sweet greek.

food safari earth book

Melbourne's Sweet Greek dishes out tips for Christmas dinner (and dessert)

Episode 9 - Tropic & exotic

food safari earth book

'Plantation to plate': The life and times of chocolate-making

Maeve O'Meara learns how to master pad see ew with Thai David Thompson

Episode 10 - Autumn

Maeve goes hunting for mushrooms with father-and-daughter duo Franca Norris and Angelo Bonacci.

Hard and fast rules for ultimate gnocchi

Episode 11 - Sweet & sour

Episode 12 - preserving & fermenting.

Maeve with Tomoko Onuki and Yukiyo Copley (Rice Culture)

How this business discovered the secret to making Japanese food great

Episode 13 - Winter

food safari earth book

Singapore's carrot cake is not what you think it is

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food safari earth book

Bring the world to your kitchen

Food Safari Elements: Earth, Fire, Water by   Maeve O'Meara

  • Recipes (191)
  • Reviews (0)
  • Bookshelves (58)
  • More Detail

Salad of crispy artichokes, carrot, sheep's milk feta, smoked almonds, sherry caramel [Peter Gilmore] (page 38)

From food safari elements: earth, fire, water food safari elements by   maeve o'meara.

  • Categories: Salads; Appetizers / starters; Side dish; Vegetarian
  • Ingredients: butter; onions; celery; carrots; vegetable stock; dry sherry; caster sugar; sherry vinegar; sunflower oil; purple artichokes; sheep feta cheese; smoked almonds; pepitas; nasturtium leaves; ice plant buds; pea flowers; baby Parisian carrots

Pumpkin cappellacci with bergamot (Cappellacci di zucca e bergamoto) [Alberto Fava] (page 42)

  • Categories: Pasta, filled; Appetizers / starters; Main course; Italian; Vegetarian
  • Ingredients: sage; butter; Italian 00 flour; durum wheat semolina flour; eggs; butternut pumpkins; shallots; Parmigiano Reggiano cheese; nutmeg; black peppercorns; citrus bergamot essential oil

Wild mushroom sauce with gnocchi (Gnocchi con ragu selvatico di funghi) [Franca Norris] (page 45)

  • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian; Vegetarian
  • Ingredients: red onions; saffron milk cap mushrooms; tomato passata; floury potatoes; Italian 00 flour; eggs; oregano; Parmesan cheese

Pasta alla Norma [Guy Grossi] (page 47)

  • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Summer; Italian; Vegetarian
  • Ingredients: eggplants; olive oil; onions; celery; long red chillies; parsley; basil; tomato paste; tomato passata; garganelli pasta; ricotta salata cheese

Artichoke and pea tagine (Tagine kok and jelbana) [Aziz Bakalla] (page 50)

  • Categories: Stews & one-pot meals; Main course; Moroccan; Vegan; Vegetarian
  • Ingredients: globe artichokes; lemons; tomatoes; potatoes; peas; turmeric; saffron threads; sweet paprika; ground coriander; ground cinnamon; ground cardamom; ras el hanout; chilli powder; fresh ginger; red chillies; parsley; coriander leaves; red onions

Green beans, fresh grated coconut tempered with urad dal, mustard seeds and chilli (Beans thoran) [Daisy Rajan] (page 51)

  • Categories: Stir-fries; Side dish; Indian; Vegan; Vegetarian
  • Ingredients: coconut oil; brown mustard seeds; garlic; onions; curry leaves; white urad dal; green beans; coconut; chilli powder

Filo pie with horta and feta [Christina Phillips & Matt Germanchis] (page 52)

  • Categories: Pies, tarts & pastries; Main course; Cooking for a crowd; Greek; Vegetarian
  • Ingredients: English spinach; silverbeet; nettles; eggs; sheep feta cheese; plain flour; active dry yeast; butter

Olive oil-braised beans with lemon and tomato (Zeytinyagli bakla) [Ibrahim Kasif] (page 54)

  • Categories: Stews & one-pot meals; Side dish; Spring; Turkish; Vegan; Vegetarian
  • Ingredients: flat beans; tomatoes; lemons; olive oil; onions; garlic; parsley; dill

Braised eggplant with saltbush [Tetsuya Wakuda] (page 55)

  • Categories: Side dish; Main course; Cooking for 1 or 2; Vegetarian
  • Ingredients: eggplants; onions; rosemary; thyme; garlic; dry white wine; tomatoes; vegetable stock; honey; soy sauce; sesame oil; kelp; Chinese olives; fresh ginger; shallots; chives; saltbush leaves; lemons

Charred leeks with romesco [Pablo Tordesillas Garcia] (page 57)

  • Categories: Sauces, general; Grills & BBQ; Side dish; Spring; Spanish; Vegetarian
  • Ingredients: ñora peppers; tomatoes; garlic; olive oil; bread; blanched almonds; roasted hazelnuts; leeks

Stuffed poblano chillies (Chiles rellenos) [Rafael Nazario] (page 58)

  • Categories: Stuffing; Grills & BBQ; Appetizers / starters; Small plates - tapas, meze; Mexican; Vegetarian
  • Ingredients: poblano chillies; vegetable oil; Oaxaca cheese; seasoned flour; tomatoes; jalapeño chillies; vegetable stock; white corn tortillas; eggs; parsley

Green eggplant and pumpkin curry [Amy Chanta] (page 61)

  • Categories: Curry; Main course; Thai; Vegan; Vegetarian
  • Ingredients: cumin seeds; white peppercorns; fresh turmeric; galangal; lemongrass; kaffir limes; garlic; shallots; long green chillies; long red chillies; fermented soyabean cakes; Thai eggplants; coconut cream; palm sugar; light soy sauce; Thai pumpkins; wild ginger; Thai basil; kaffir lime leaves; chilli leaves

Koji black rice and snake bean [Brent Savage] (page 62)

  • Categories: Salads; Rice dishes; Grills & BBQ; Main course; Appetizers / starters; Vegetarian
  • Ingredients: koji rice; pink salt; vegetable stock; button mushrooms; kombu; active koji; onions; fresh ginger; black rice; parsley; snake beans; sour cream; lemons; smoke powder; dill; basil; mint; shallots; green tomatoes; long green chillies; cucumbers; confit garlic; charcoal

House-made goat's milk chèvre, beetroot butter, rhubarb, beetroot rye, linaria flower [Martin Benn] (page 65)

  • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
  • Ingredients: goat milk; C20G powdered mesophilic starter; calcium chloride; beetroots; sherry vinegar; rye bread; milk; liquid glucose; butter; xanthan gum; rhubarb; sugar; agar; sodium citrate; kuzu starch; purple linaria flowers

Pumpkin kibbeh (Kibbeh lakteen) [Judy Saba] (page 68)

  • Categories: Fried doughs; Appetizers / starters; Canapés / hors d'oeuvre; Main course; Small plates - tapas, meze; Fall / autumn; Vegetarian
  • Ingredients: butternut pumpkins; fine burghul; ground cumin; baharat spice mix; onions; mint; oregano sprigs; marjoram sprigs; lemons; oranges; tinned chickpeas; mixed greens; sumac; vegetable oil

Dal makhani [Ajoy Joshi] (page 70)

  • Categories: Dips, spreads & salsas; Side dish; Small plates - tapas, meze; Indian; Vegetarian
  • Ingredients: black lentils; rajma; chana dal; cinnamon sticks; green cardamom pods; fresh ginger; Kashmiri chilli powder; tomato passata; butter; dried fenugreek leaves

Gado gado [Mariana Purnama] (page 71)

  • Categories: Salads; Main course; Indonesian; Vegetarian
  • Ingredients: peanuts; kaffir lime leaves; garlic; shallots; red chillies; ground coriander; ground ginger; coconut cream; palm sugar; raw sugar; limes; firm tofu; krupuk; carrots; cabbage; snake beans; water spinach; bean sprouts; Lebanese cucumbers; potatoes; hard-boiled eggs; kecap manis; fried shallots

Kuku sabzi [Sanam Janghorban] (page 73)

  • Categories: Egg dishes; Main course; Spring; Persian; Vegetarian
  • Ingredients: whole plant coriander; parsley; dill; garlic chives; toasted walnuts; eggs; black peppercorns; turmeric; dried barberries; garlic; lemons; flatbread

Mujaddara [Emma Sofy] (page 74)

  • Categories: Salads; Side dish; Lebanese; Vegan; Vegetarian
  • Ingredients: onions; brown lentils; medium-grain rice; pickled turnips; pickled cabbage; black olives; pickled cucumbers; pita bread; green cabbage; white vinegar

Drumstick and bottle gourd curry (Shukto) [Tapos Singha] (page 75)

  • Categories: Curry; Main course; Bangladeshi; Indian; Vegetarian
  • Ingredients: cumin seeds; fennel seeds; nigella seeds; black mustard seeds; fenugreek seeds; bottle gourds; drumstick pods; ghee; Kashmiri chillies; bay leaves; moong dal; ground cumin; ground coriander; turmeric; chilli powder; whole plant coriander; sawtooth coriander; mustard oil; coriander cress; roti bread

Masala dosai [Ajoy Joshi] (page 77)

  • Categories: Pancakes, waffles & crêpes; Sauces, general; Main course; Indian; Vegetarian
  • Ingredients: rice flour; white lentil flour; butter; coriander seeds; dried red chillies; fenugreek seeds; black mustard seeds; cumin seeds; cinnamon sticks; unsweetened shredded coconut; curry leaves; asafoetida powder; yellow split lentils; turmeric; tomatoes; onions; sambhar masala; tamarind concentrate; whole plant coriander; sesame oil; split chickpeas; urad dal; red onions; cooked potatoes; coriander leaves; coconut; green chillies; fresh ginger

Pumpkin shoots with peanut butter (Muboora une dovi) [Dorothy Johnson]

Pumpkin shoots with peanut butter (Muboora une dovi) [Dorothy Johnson] (page 78)

  • Categories: Main course; Zimbabwean; Vegan; Vegetarian
  • Ingredients: onions; coconut oil; tomatoes; peanut butter; maize meal; pumpkin leaves; pumpkin stems
  • Recipe Online

La vignarola [Stefano Manfredi] (page 79)

  • Categories: Appetizers / starters; Side dish; Spring; Italian; Vegetarian
  • Ingredients: artichokes; lemons; peas; broad beans; lettuce; spring onions; green chillies; green beans; asparagus; chard; polenta; pecorino cheese; chives; fennel tops

Salt-baked celeriac, celeriac cooked in its juice, burnt celeriac and truffle [Ross Lusted] (page 81)

  • Categories: Grills & BBQ; Side dish; Appetizers / starters; Vegetarian
  • Ingredients: black truffles; sea salt; plain flour; egg whites; celeriac; shallots; verjuice; butter; celeriac greens; lemons

Rice noodles with Chinese broccoli and soy (Pat sii uu) [David Thompson] (page 84)

  • Categories: Egg dishes; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian
  • Ingredients: garlic; rice bran oil; white peppercorns; dark sesame oil; firm bean curd; Chinese broccoli; yellow bean sauce; light soy sauce; thick rice noodles; galangal powder; white vinegar; sesame oil; crisp-fried garlic; duck eggs; eggs; Healthy Boy orange label dark soy sauce; Healthy Boy brown label dark soy sauce; vegetarian fish sauce
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Notes about Recipes in this book

Freekeh salad with grapes, feta and almonds [joseph abboud], ganga108 on august 04, 2023.

Freekeh is a favourite grain. This dish is delightful and the pomegranate molasses makes the dressing.

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  • ISBN 10 1743793812
  • ISBN 13 9781743793817
  • Published Nov 15 2018
  • Format Hardcover
  • Page Count 315
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

Other cookbooks by this author.

  • Complete Food Safari: Delicious Adventures Through 44 Cuisines
  • Food Safari: Glorious Adventures Through a World of Cuisine
  • Food Safari: Glorious Adventures Through a World of Cuisines
  • Food Safari
  • Food Safari Fire
  • French Food Safari: A Delicious Journey into Culinary Heaven
  • French Food Safari
  • French Food Safari: A Delicious Journey Into Culinary Heaven
  • Italian Food Safari: A Delicious Celebration of the Italian Kitchen
  • Lamingtons and Lemongrass: A World of Australian Food
  • The SBS Eating Guide to Sydney 2002: A Guide to Sydney's World of Restaurants, Cafes and Food Shops

Food Safari Elements: Earth, Fire, Water

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Food Safari Earth

  • TV Mini Series

Food Safari Earth (2017)

Showcasing the great vegetarian dishes of the world, this vibrant new series explores the bounty of the earth focusing on the huge variety of fresh vegetables, exotic fruits, herbs, grains, ... Read all Showcasing the great vegetarian dishes of the world, this vibrant new series explores the bounty of the earth focusing on the huge variety of fresh vegetables, exotic fruits, herbs, grains, pulses and flowers. Showcasing the great vegetarian dishes of the world, this vibrant new series explores the bounty of the earth focusing on the huge variety of fresh vegetables, exotic fruits, herbs, grains, pulses and flowers.

  • Maeve O'Meara

Episodes 13

Kate Marshall in Food Safari Earth (2017)

  • Self - Host
  • Self - Saffron grower

David Thompson

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food safari earth book

Food Safari: Earth, Fire, Water Maeve O'Meara

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2018 Primetime Emmy & James Beard Award Winner

A History of Moscow in 13 Dishes

Jun 06 2018.

War, hunger, and some of the world’s great doomed social experiments all changed the way that Moscow eats.

Moscow, the European metropolis on Asia’s western flank, has always been a canvas for competing cultures. Its cuisine is no different. The ancient baselines of winter grains, root vegetables, and cabbage acquired scaffolding from both directions: eastern horsemen brought meat on sticks, western craftsmen brought pastries, and courtly French chefs came and drowned it all in cream.

History has a place on the plate here, as well: war, hunger, and some of the world’s great doomed social experiments from Serfdom to Communism to Bandit Capitalism all changed the way that Moscow eats. So in the spirit of all of those grand failures, we—a Russian chef and an American writer—will attempt here to reduce the towering history of this unknowable city to 13 dishes, with some Imperial past but a special emphasis on the more recent decades of culinary paroxysms as Moscow emerged from its Soviet slumber.

Olivier Salad

food safari earth book

To visualize the long marriage between French and Russian cuisines, picture Peter the Great, on a diplomatic sojourn to Paris in 1717, a “ stranger to etiquette ”, meeting the 7-year-old boy-king Louis XV and lifting him in the air out of sheer elán. These things were simply not done, and yet, there they were. Peter’s joyful (and often envious) fascination with all things French took hold, among other places, in the kitchen. He brought French chefs back to his palaces, and then the lesser nobility followed suit, and when the first restaurants emerged in Moscow, they also spoke French. The Hermitage Restaurant, which was open from 1864 until history intervened in 1917, had a Francophone Belgian named Lucien Olivier as a chef, and he made a salad that was a perfectly unrestrained combination of French flavors and Russian ingredients: grouse! Veal tongue! Proto-mayonnaise! The ingredients now tend toward the pedestrian—boiled beef, dill pickles, various vegetables all bound with mayonnaise—and it has become a staple of Russian cuisine, especially on New Year’s. And yes, if you’ve ever seen the lonely Ensalada Rusa wilting behind the sneezeguard of a Spanish tapas bar, that is supposed to be a successor to the Olivier. But in Moscow, you should eat Matryoshka ’s version, which is not the original recipe but has some of that imperial richness: crayfish, quail, sturgeon caviar, and remoulade, all under a translucent aspic skirt, for 990₽ ($16).

There’s a type of expression around bottling things—bottled lightning, summer in a jar, etc.—that feels very apt here. What exactly is bottled with vareniye (jam)? A lot more than just fruit. These jams, which tend to be thinner than western varieties—with whole berries or fruit chunks in syrup—are bottled with a lot of Russian identity. There’s the Russian love of countryside. Deep dacha culture of summer cottages and personal orchards. Traditional naturopathy (raspberry vareniye taken with tea will fight fever). And above all, friendship is bottled here— vareniye made from the overabundance of fruit at one’s dacha is the most typical Russian gift, real sharing from real nature, even in the often-cynical heart of Europe’s largest megacity. Visitors who are short on lifelong friendships in Moscow can pick some up fine vareniye at any Lavka Lavka shop (we recommend the delicate young pine cone jam) or, curiously enough, at many Armenian stores.

Borodinsky Bread

food safari earth book

The clinical-sounding title of Lev Auerman’s 1935 classic Tekhnologiya Khlebopecheniya ( Bread Baking Technology) doesn’t promise scintillation. But Auerman’s recipe for rye bread changed Russian bread forever. An older legend had it that the bread was baked dark for mourning by a woman widowed in the battle of Borodino in 1812, but the real birth of the bread came from Auerman’s recipes. A modification on sweet, malted Baltic breads, Auerman’s Borodinsky bread was 100% rye and used caraway or anise. The recipe has evolved a bit—today it is 80% rye and 20% wheat high extraction flour and leans more on coriander than caraway. But its flavor profile (sweet, chewy) as well as its characteristic L7 mold —a deep brick of bread—has made it easily identifiable as the traditional, ubiquitous, every-occasion bread of Moscow. You can buy it everywhere, but the Azbuka Vkusa high-end markets have a reliably good sliced version.

Buckwheat Grechka

Look closely at those Russians who have followed their money to live in London, or are vacationing in Cyprus or Antalya. See the slight melancholy that not even cappuccinos or sunshine can erase. It’s not because Russians are gloomy by nature; it’s probably because there is no real grechka outside of Russia and Ukraine, and that is devastating. Buckwheat grain and groats— grechka (or grecha in Saint Petersburg)—are deep in the culture. It’s a wartime memory: May 9 Victory Day celebrations feature military kitchens serving buckwheat like they did at the front. It’s a little slice of Russian history that lies somewhere between oatmeal and couscous. In Moscow, eat it at Dr. Zhivago with milk (180₽/US$2.90) or mushrooms (590₽/US$9.50), and rejoice.

Mimoza Salad

food safari earth book

This fantastically expressive egg-and-canned-fish salad is a testament to Soviet ingenuity—it’s the ultimate puzzle to make a drastically limited food chain sparkle—and the universal human thrill of layering foods. The geological creation starts with a base layer of fish, then layers of grated cooked potato, mayonnaise, shredded cheese, grated carrots, sweet onion, diced egg whites and then capped with a brilliant yellow crumble of boiled egg yolk. It sits there on the plate, dazzling like the flowering mimosa tree it is named after. The taste? Well, it’s comfort food. Pick some up to go at any Karavaev Brothers location —the excellent deli chain sells it for 650₽ (US$10.40) a kilo.

It seems odd, almost impossible, to imagine a time in Russia before shashlik. It’s meat on a stick, something that all humans should have had on the menu since at least the time of Prometheus. But shashlik as we know it know—cubes of marinated meat cooked with vegetables over a mangal grill—didn’t really take off in Russia until the early 1900s. And due to a lack of suitable meat in much of the Soviet era (there were no meat cattle herds, only dairy), we’re starting the clock on shashlik in the late Soviet period. Despite its relatively recent (re)appearance, it is now the ubiquitous grill phenomenon of Russia, a welcome ritual of summer.

food safari earth book

Much of Russian cuisine has borrowed heavily from Central Asia and further east over the millennia ( pelmeni anyone?), but plov is a striking example of an entire eastern dish making its way directly into Russian households. With the collapse of the Soviet Union and upheaval in many Central Asian Soviet Republics, mass economic migration to Moscow took off in the late 80s and early 90s. Central Asians today are the lifeblood of the Moscow labor force (part of up to 10-12 million Central Asian migrants living in Russia), and plov—rice steamed in stock with meat and vegetables—has jumped from the migrant communities to the homes of Muscovites everywhere. It has developed an unfortunate reputation for being a food that even finicky kids will eat, so there is a lot of harried domestic plov being made. But you can get a fully expressed Uzbek version at Danilovsky Market, online at plov.com , or at Food City—the surf-and-turf Tsukiji of Moscow.

The Big Mac

food safari earth book

So many of the difficulties in American-Russian relations come down to one foundational attitude problem: The Americans (that’s half of this writing duo) were incredibly, distressingly smug through the entire fall of the Soviet Union. We mistook Soviet failure for an American victory, and that made all the difference. What does that have to do with a Big Mac? Well, when Russia’s first McDonald’s opened on Pushkinskaya in 1990 and 5000 people turned out to wait in line for the first taste of America, we back home in the states mistook it for culinary and commercial superiority. But there was something more complicated happening: Russians had been denied Western goods for so long and with such force that any outside identity was much-needed oxygen. And the long-term victory, as McDonald’s has continued to thrive in post-Soviet Russia, really belongs to the local franchise, which used higher-quality ingredients than in the U.S. and created a chain that was successful not because of its American identity but because of its Russian modifications. We wouldn’t recommend eating at any McDonald’s, especially not when there is Teremok for your fast-food needs, but having a soda in the original location is one way to sit and ponder the sin of hubris. And to use the free toilet and Wi-Fi.

The crown jewel of Levantine meat preparations, perhaps the single greatest street meat in the world: Shawarma. It first came to Moscow with a shawarma joint across from the Passazh mall, opened in the early 90s by Syrian cooks who dazzled masses with their sizzling, spinning, spiced meat emporium. Lines that stretched into the hundreds of people weren’t uncommon in those heady early days. And even though the original spot closed many years ago, Moscow shawarma only grew from there, mutating into the beast it is today, where you’re likely to find chicken, cabbage, mayo and a thin tomato sauce all combining to make the Levant a distant memory.

Fish Tartare aka Sashimi

One result of the aforementioned American smugness is that the West seemed surprised at how rapidly 1990s Russia assimilated some of the most hardcore capitalist traits, including but not limited to conspicuous consumerism. Moscow’s new elite was very, very good at that. What could be more conspicuous that recreating a restrained, exclusive seafood cuisine from Japan in the chaotic, landlocked megacity of Moscow? The very improbability of high-end sushi and sashimi in Moscow fueled much of its allure, and even though the trends have moved on from sushi, you can still tell the emotional attachment that the oligarch class has to those formative wastes of money. Sumosan restaurant started in Moscow back in 1997 and has since expanded to Monte Carlo and Londongrad , where they serve a dish that they call Fish Tartare, among others, in their restaurants and through their private jet catering service.

Blue Cheese roll

If the early elite sushi restaurants in Moscow were the frivolous edge of a food phenomenon, then Yakitoriya , a chain which started in the late 1990s, democratized it with affordable sushi rolls geared to local tastes. The Blue Cheese Roll, available now on their menu, seems like the apex (or nadir) of the Russianized roll: salmon, smoked eel, cucumber, cream cheese, Blue Cheese sauce. It might not be Jiro’s dream, but a true Russian middle class, one that can work honestly, earn meaningful salaries, and have a freaky sushi roll at the end of the week just like the rest of us—that’s something worthing dreaming for. Blue Cheese Roll, Yakitoriya, 417₽ (US$6.70)

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If you’re American, have you ever wondered why tacos took over middle America but sopes remain virtually unknown? It’s curious how a country can assimilate some foods from their neighbors and but remain blissfully ignorant of others. That may explain what took place two years ago in Moscow, when the city seemingly discovered, as if for the first time, the bagged awesomeness that is khinkali , a soup dumpling from Russia’s southern neighbor Georgia. It became very trendy very quickly, and khinkali joints sprouted across Moscow like griby after a rain. But it wasn’t just that dish: what they were serving was a bit of the imagined southern, sybaritic lifestyle of the Caucasus, as promised in restaurant names like Est’ Khinkali Pit Vino ( Eat Khinkali Drink Wine ). Your best bets are at the stately Sakhli , around 100₽ (US$1.60) per soft, fulsome dumpling, or the more modernized Kafe Khinkalnaya on Neglinnaya Street , 100₽ (US$0.80) a dumpling.

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We have named burrata—yes, that Italian alchemy of cheese and cream—the Perfect Dish of Moscow 2018, if only because it is the Dish of the Moment, ready to be enjoyed at the height of its faddishness now, and equally ready to be replaced when the city decides to move on. Read Anna Maslovskaya’s masterful breakdown of why—and where—to eat burrata in Moscow.

Top image: Olivier salad with chicken. Photo by: Kvector /Shutterstock

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The Perfect Dish: The Moscow Burrata

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  21. Burrata is the most popular dish in Moscow this summer

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    The geological creation starts with a base layer of fish, then layers of grated cooked potato, mayonnaise, shredded cheese, grated carrots, sweet onion, diced egg whites and then capped with a brilliant yellow crumble of boiled egg yolk. It sits there on the plate, dazzling like the flowering mimosa tree it is named after.