Recipes

I hope you will now or eventually, read through my recipes and my rantings about what I think is the important stuff, but then go on to cook the way it makes you feel… hopefully inspired. Be playful, experiment, trust your instincts and be prepared to share your flops and triumphs with kind-hearted, enthusiastic friends who will give you stick and praise in equal, good natured measure. Avoid cooking with know-it-alls and food snobs; they will kill your risk taking and anyway, they have so missed the point of cooking (and all artforms), which is supposed to bring people together, not divide. However, when you absolutely need to get a successful meal on the table, use my quantities, temperatures, times and techniques… It killed me to measure them for you.  But ultimately, they’re just training wheels on the road to your own freewheelin’ ride in the kitchen… Haha! Corny, but it stays.

When it comes to writing and presenting recipes, I don’t see why everybody chooses a style and format and strictly adheres to it. My producers and publishers probably felt safer that way. But don’t you wake up feeling different every day? I’m going to cook, write, take photos, videos and spel werds according to how I feel on the day… Please don’t think I’m schizophrenic (although we might be), but just go with my “dear diary” like recipe inclusions, so I don’t have to make up a persona and pretend to be that person everyday. Doing that will eventually drive me away from writing…

Embedded in every one of my recipes is a treasured principle of cooking. I love these principles and keep my antennae up for them everywhere… Cooking with ethnic families, the world’s greatest chefs, my kids, in books, the internet, and most rewarding of all, experimenting. Understanding principles sets up the platform for personalising recipes. It will surely prove to be one of the pillars in your cooking too. Be on the hunt!

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