Hugh Fearnley-Whittingstall, I may just have crush. On your food that is, and your philosophy, and your stunning new cookbook, River Cottage Light & Easy. I’ve heard a lot about you Mr Fearnley-Whittingstall, but I never endeavoured to get to know you. You were just some crazy-haired, outdoorsy, wellington-booted, wooly-jumpered, British farmer-chef with a cult-like following — which is not really my kind of thing. For my recipe fix I relied on chefs closer to my Sydney home, or proponents of the cuisines that I adore, such as Thai, Indian, and Mediterranean. That is until I decided to take an even healthier approach to what I’d always considered to be a relatively healthy, home-cooked diet. Continue reading
Category Archives: Chefs
The stars are aligning, and in a irresistibly Indian kind of way. Six months ago I was sent on a food-writing assignment to India with British chef and television personality Anjum Anand; a friend recently gifted me a ticket to an Indian film called The Lunchbox starring, you guessed it, Indian food; I’ve just been asked to review a batch of Sydney-based Indian restaurants; and Anjum’s Quick & Easy Indian recently landed on my desk for review. It’s a tough life, but I’m coping – one curry at a time.
If like me you’ve coveted Tessa Kiros’ cookbooks for some time but have never bought one, for whatever reason – a moratorium on new cookbooks compounded by lack of shelf space, in my case – then this talented lady is one step ahead of you.
Kiros’ latest work, The Recipe Collection, is a celebration of her published works to date, including the poetically titled Falling Cloudberries, Apples for Jam, and Piri Piri Starfish.
This pretty, pink, floral hardback dips into myriad cuisines, including Italian, Greek, Portuguese and South African, from countries in which Kiros, of Finnish and Greek Cypriot heritage, has either traveled or lived.
It’s a lovely journey to be swept along on: so far i’ve traveled to Venice (spaghetti with tomato and scampi), South Africa (prawns with lemon, piri piri, garlic and feta), Portugal (roasted octopus in red wine with potatoes) and Finland (fish pie) – pretty much losing myself in the seafood chapter, as you can see. Continue reading
Albert Adria doesn’t come across as a celebrity chef. The younger brother of Ferran Adria – the world-famous chef behind the former elBulli hotbed of molecular gastronomy in Catalonia, Spain – he is the public face of the brothers’ gastronomic empire in Barcelona and a celebrated pastry-making genius in his own right.
Dressed in shorts, T-shirt and unlaced black Converse All Stars and carrying a paunch, he has the down-to-earth demeanour of a typical bloke next door. With a mop of short, tight curls, and blue-grey eyes that work in tandem with a wide smile, he’s gentle of nature and generous of time, despite being the guardian of elBulli’s proliferating progeny; meaning he’s always in demand. Read the full article here.
To all the Thai food enthusiasts out there who like to precede the eating of this dynamite cuisine with the paste pounding, spice grinding and hours of preparation that it generally requires: hold onto your knickers because here’s a cookbook that is potentially going to blow them right off. Continue reading