At Casey this year we have been very fortunate with the three wonderful chefs who have been serving up our meals. Not only have we been treated to some very special occasions, the chefs have also been conducting ‘master classes’ so expeditioners may learn how to cook some of the incredible dishes experienced on station. There has been no shortage of students at these after hours sessions.
Recently, making a traditional Romanian strudel was on the agenda. Romanian pastry is different from strudels elsewhere and the pastry dough is very elastic. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Legend has it that the Austrian emperor’s perfectionist cook decreed that it should be possible to read a love letter through it, and purists agree. Once the thin dough is laid out on a tea towel, the filling is spread on.
Creating the masterpiece was only half the fun, eating it the other half.