| Lennox Hastie, The Weekend Australian Magazine's resident chef, worked for five years at Spain’s much-lauded Basque region restaurant Asador Etxebarri. Learning from the mercurial master chef Victor Arguinzoniz, Hastie embraced the heat and rituals particular to Basque Country. He recalls the bustling markets at Gernika where locals celebrate the best of Basque cuisine and tradition. “As you stroll through the stalls, you are greeted by a kaleidoscope of colours and tables abundant with local sheep cheeses, dried beans, artichokes, peppers, baked tarts and cured meats,”the chef writes for The Australian. Take us there! In the meantime, we share today some of the most classically Basque recipes perfected by the chef himself. Go on, make the churros! | 