Anna Hansen is the perfect chef for a global feast. Her parents were Kiwi and Danish, she’s lived in Canada, Jordan, Europe, Asia and London. Her food reflects this multi-national upbringing: she cooks widely, using ingredients from all over the world. We can see a fragment of this in last night’s thoughtful menu:
This menu draws inspiration from New Zealand, particularly with the smoked mussel (NZ is famous for the green lipped mussel), the manuka honey and the tamarillo. The Eton Mess is a nod to the Pavlova, the ultimate Antipodean dessert.
Anna is, according to interviews, MsVegemitelover. Her food is confident, flavoursome, deceptively casual in the Antipodean style. With a loyal following, her night was the first to sell out at Global Feast.
Global Feast news: The bar has turned into a techno rave late night jobbie. If you want to meet a medallist, come along. We seem to specialise in rowers.
The night before last, a prisoner on the run came home nearby and was reported by a neighbour. Police chased him through the Global Feast site at 5am. The week before, we discovered one of our chefs couldn’t stay to work, as he had to leave the country to face charges of triple murder.
Only a handful of nights to go, then I can put my feet up for a bit. Then Bestival.
Book here for Global Feast. Ends Monday night.
Book here for Bestival.
Visit Anna’s restaurant The Modern Pantry in Clerkenwell, book here.
|Tamarillo poached in red wine and star anise, matcha meringue.|