So today marks the 12month countdown until we head home to Australia - it also marks the beginning of my Sun Bear (Diplomatic Spouse) Cooking Blog - 'Kensington Kitchen Adventures'.
I contemplated starting a blog when we first began our London Adventure in February 2012, but it was quickly dismissed in favour of other things like exploring my new city and travelling through Europe with M - so here I find myself, 2 years in to my posting feeling inspired by our recent Kensington Kitchen Adventures and beginning my blog.
The other major deterrent to starting a blog was the fear that (even though I'm on the chatterbox end of the 'chatty-to-withdrawn' personality spectrum) I wouldn't' have enough to say! I was also mindful of a sense (or instinct really) to 'self edit' for a wider audience. So I am starting with the intention that only my inner circle will have access so I can wax lyrical with pure reckless abandon (without the need to be self conscious or feign modesty).
So - I was recently told 'you need a hobby' ... and I responded, 'I already have one .... cooking'
When M announced 2 1/2 years ago that we were off to London on a 3 year posting where I'd be a stay at home spouse I was immediately excited at the idea that with not working for the first time in my life I would have endless hours to indulge in the kitchen - and what a city in which to indulge my passion!
London possesses all the necessary ingredients for a passionate foodie - London is a melting pot of cultures and food influences; an abundance of fresh, affordable ingredients; well stocked grocers and stores; close proximity to European food destinations - Paris (bread, cheese, champagne), Spain (chorizo, wine), Italy (fresh pasta, wine); a huge number of great restaurants grooming young, enthusiastic chefs who competitively chase accolades and ..... Michelin stars
So - how did I become a foodie? and, who are my food/cooking influences?
I come from a family of passionate cooks. We don't have an obvious hereditary food link (our family is 3rd generation Australian - originally from the UK) so are modern Australians. Reflecting upon it, I really was subconsciously absorbing a lot as a child and really influenced by the budding foodie adults in my life. Food was a big part of our life. Food - Wine - Entertaining - Indulging
My Mum is a great cook. She cooks without recipes and is what I'd classify as an instinctive cook - she knows what goes together and just 'guesstimates' measurements. I think the lasting influence from Mumsie was her fearlessness in the kitchen. The kitchen in my childhood home was in the heart of the house and it was Mum's domain - she was in her comfort zone and never intimidated by cooking even for big groups of family or friends. When we were growing up Mum prepared a huge range of meals and I can't remember her making the same things over and over resulting in boredom or complaints. She loved the grocery store mark down section which meant she often tried new things - she used fresh ingredients and we had a balanced diet. I definitely inherited Mum's fearlessness in the kitchen. I'm rarely intimidated by a recipe - and though I do use recipes - I use them as a guide, rarely following them religiously
The other influence during my childhood was my Uncles. A formidable (and sometimes cheeky) group of role models - they were unique in that in the 80s and 90s in Australia when being a foodie was less 'in vogue' for men, they were all avid chefs. Particularly my Godfather who'd arrive at Christmas and prepare something exotic for the whole extended family. Again - like my Mum, he was also fearless and never ruffled in the kitchen and it always seemed like the place to be - to watch and learn while he made exotic dishes such as chilled beetroot soup, whole salmons wrapped in fresh green herbs and baked in wet newspaper and afterwards bowls of fresh strawberries macerated in balsamic and served with creme fraiche (*note* when I say exotic, I mean dishes that weren't really readily available at that time in Maroochydore!)
So - when I left home at 18 to go to University, I quickly entered my own Uni share house kitchen and started the process of experimentation and the adventure began
..... so from the historical, contextual influences that got me in to the kitchen to the modern day influences ..... I think of the celebrity chefs who influenced me
Before leaving Australia I would have said Bill Granger (Sydney chef) was my favourite celebrity chef - I collected his cookbooks and loved his clean, fresh food philosophy. His cookbooks (My friend Kel has called them 'Food Porn') were clean and chic and Bill's 'sharing food with friends' passion resonated with me. Since living in London, I've been lucky enough to not only discover Bill had opened a London Restaurant in Notting Hill's Westborne Grove 'Granger & Co.' ... but after frequenting Granger and Co once or twice, I was lucky enough one day to meet Bill! As charming in person as he appears on television, I shyly told him that I'd been a fan since discovering his 'Bills' Restaurant in Darlinghurst, Syndey in the 90's.
Wanting to seize the opportunity to get a signature I purchased his Bill's Sydney Food cookbook and Bill inscribed it for me! A brilliant keepsake from the posting
So even though Sunday brunch at 'Granger & Co.' requires up to an hour lining up, we are still lured for a proper Aussie Flat White and Bill's famous velvety eggs! A cheeky little Bloody Mary is also a draw card for me!
So - Bill remains a favourite, but I have a confession - my latest Celebrity Chef crush is non other than the UKs Naked Chef Jamie Oliver.
I was familiar with Jamie, had seen his shows on television, but hadn't crossed the boundary to buy his cookbooks. Upon arriving in London I was quickly surprised to see his mark across a range of foodie scenes - my first impression was that he had too many hands in too many pies - cookware, high end restaurant (Fifteen), affordable family restaurant (Jamie's Italian), UK Gastropub fare (Union Jacks), Deli-cum-cooking schools (Recipease) .... but the thing is - he seems to just really want to share his passion. So - Even though it runs against my patriotic side, I've been lured from Bill to J.O! I just love what he does!
So - for someone who didn't think they'd have enough to say - that winds up my first entry - A bit about me ... and a bit more to come.
Here's my inspiration for future entries ....
- Jamie Oliver and our Fifteen Minute experience
- Fifteen Charity lunch and my Chef's whites
- Michelin star adventures
- Borough Market
- Market stall photos from around the world
- Entertaining; classy fabric napkins
- Other food influences: 'a good hostess will have stains on her napery'
- Paris - Rue Montoguiel
- What would I eat if I could only have one meal
- Comfort food
- My gifted friends
