Is the process of planning and cooking a meal as important to you as eating it? Then the recipes on delectabilia are for you. Most of these recipes take some planning and preparation. They are not quick weeknight meals, but dishes to prepare when you want to do something special for yourself, your loved ones, and your guests.
I love the process of planning and preparing dishes that are a little different, and mostly healthy. Not fanatically healthy, as a little indulgence can go a long way when it comes to creating something delectable. I use some butter, sometimes use sustainable seafood, and occasionally cook meat.
I find the process of cooking to be quite meditative. Be mindful of what you are preparing and how you are preparing it. Respect the ingredients. Something has died in order for you to prepare this meal.
An important report came out in early 2019, the EAT-Lancet Commission on Healthy Diets From Sustainable Food Systems (summary report here).
“The global adoption of healthy diets from sustainable food systems would safeguard our planet and improve the health of billions.”
This report delivers an evidence based set of recommendations to improve peoples health and ensure that the environmental impact of feeding 10 billion people is sustainable. That’s important stuff.
I consider myself as a flexitarian and the recipes on delectabilia align well with that preference. The EAT-Lancet report defines a flexitarian diet as “largely plant-based but can optionally include modest amounts of fish, meat and dairy foods”. This is the diet they recommend as best for our health, and best for our planet. delectabilia is on the right track!
My cooking, and my choice of restaurants, is influenced by a desire to explore culinary experiences that are a little unusual. This inspiration goes back a number of years to the Surprise Menu at the Petit Lyon restaurant in Wellington, New Zealand. Kent Baddeley and Ian Garner created such an intense culinary experience, not just the exquisite food, but the whole experience – the environment, the service, and the matching wines. I was inspired.
Cooking courses at Pierre’s, another Wellington institution at the time, helped develop a few foundation skills. Living in South East Asia for the last couple of decades not only added new dimensions to the dishes I prepare, but also inspired me to share this passion.
At least as important as the preparation of our food creations are the opportunities for discourse and camaraderie enabled by sharing them. An appropriately selected glass of wine or saké adds another dimension I am particularly fond of!
Finally, I encourage you to experiment. It is all part of the fun and learning.
Steve Paris, a New Zealander living in Saigon, Vietnam.
steve@paris-saigon.com
