Behind the scenes: California eating
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Behind the scenes: California eating

TASTE editor Kate Wilson recently embarked on a food-nerd adventure to California. Her gastro-itinerary took her to San Francisco, Los Angeles and Napa Valley.

The full article, “Paleo, provisions and a pork chop”, is featured in the September issue of TASTE Magazine (on sale here or call 087 353 1300 to subscribe).

These are a few of the behind-the-scenes photographs that didn’t make the magazine.

Disclaimer: the following images may induce food and/or travel envy.

Follow Kate on Instagram (@katewilsonza) for more pictures of her plates.

Fried green garlic bread with burrata, olive oil and Parmesan served off the State Bird Provisions dim sum trolley
Fried green garlic bread with burrata, olive oil and Parmesan served off the State Bird Provisions dim sum trolley

 

FATS
Know your fats. Leaf lard, for instance: good for baking.

 

Roadside diner
A “roadside diner”… With pasture-raised beef, rare tuna burgers & chipotle tomato soup. Why don’t I live here?

 

Courtyard picnic
Courtyard picnic of truffled cheese, Castelvetrano olives & Stags Leap Chardonnay

 

The French Laundry
Paying homage.

 

Thomas Keller's rooster. Kinda.
Thomas Keller’s rooster. Kinda.
Napa Moments...
Napa moments…

 

Korean shortribs. Yes.
Korean shortribs. Yes.

 

Choosing plates
Choosing plates at Anthrolologie. #KatesPlate x 4

 

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Looking for a little Lavash? In the bread aisle with The Mother.

 

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The perfect brunch at Sweet Butter in Sherman Oaks: olive-oil fried eggs on toast with cannellini bean purée & roasted toms.

 

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Just an amuse-Bouche of the delights at Grand Central Market.
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And the beginnings of some tomatillo salsa verde on the side.
Fied green garlic bread with burrata, olive oil and Parmesan served off the State Bird Provisions dim sum trolley
Fied green garlic bread with burrata, olive oil and Parmesan served off the State Bird Provisions dim sum trolley
Amy Ebedes Article by: Amy Ebedes

There is little more meditative for Woolworths TASTE’s online editor than pottering around the kitchen baking experimental sweet treats - except for maybe getting her hands dirty in the veggie garden. She believes that avocado completes most dishes, and always travels with a sharp kitchen knife.

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