Chair: Amanda Vanstone.
More than 50 years ago, Claudia Roden’s A Book of Middle Eastern Food introduced the flavours of the Middle East to western readers. Long before Ottolenghi, she introduced homecooks around the world to the delights of cumin and coriander from Egypt, sumac and tamarind from Syria and Lebanon, pomegranates from Iran and harissa from Africa. Claudia Roden CBE talks about flavours and cooking at home with the Hon Amanda Vanstone AO, owner of over 500 cookbooks and a whiz with braised duck and turnips.
Event details: This conversation was not held live in front of an audience at Adelaide Writers' Week but was recorded separately.
