To Mum and Dad,
a constant source of support, positivity,
guidance and encouragement.
CONTENTS
INTRODUCTION
COOKS NOTES
EGGS, CHEESE & DAIRY
GRAINS, SEEDS, NUTS & LEGUMES
VEGETABLES
SEAFOOD
MEAT
FRUIT
CHOCOLATE
ACKNOWLEDGEMENTS
INDEX
introduction
As a child I was always infatuated with food. I have fond memories of school holidays, when Mum and Dad
would send me off to France to my grandmothers house. Meme would be eagerly waiting for me at Charles
de Gaulle airport and it always felt like such an adventure. I loved watching her at the stovetop, her long,
black pearl necklace narrowly missing saucepans and pots as she navigated the kitchen. She helped me
understand the basics of cooking when I was a little girl and, looking back now, these are memories I will
always cherish.
I remember picking fresh raspberries with Meme on our strolls through the forest and gathering fresh eggs
from crazy Madame Ducrous farm. It was my job to fetch the bread from the boulangerie each day, and
I took the responsibility very seriously. Id study the loaves and baguettes with anguish before making my
selection, carrying my prize home with great care. Some afternoons wed make jam, and Id watch Meme
patiently test the consistency on a plate, over and over again, until it was just right.
I remember taking my dolls to watch my grandmother pluck and gut pigeons on the back porch, readying
them to be popped in the pot and braised with peas. It was an intriguing education on the origins of food
and how simple things can be magically transformed into the most incredibly tasty dishes. Her kitchen never
wasted a single ounce, in a way that seemed effortless. In France, I came to understand that the chicken in
the coop was to become the coq au vin and the dropped apples would become apple tart after dinner.
But its my mum, Francoise, who is my biggest culinary in fl uence and the person I look up to the most, so
I think it would be rude to wait any longer before mentioning this fiery little French woman. Shes strong-
minded and stubborn, but also a hard worker and very loving and generous. She is the perfect example
of why French women dont get fat and her food philosophy has always made perfect sense to me. Eat
wholesome food, never cook from a packet, respect your food and a little cream, cheese and wine is no
crime, as long as you do a little exercise!
Growing up, dinner was always an important ritual in our house. No matter how busy everyone was and
whether there were two people home or twenty, the table was always set. Eating at the table was non-
negotiable because thats when our family socialised the most, and I know its why we are all so close now.
Despite my brothers having ravaged the contents of the fridge and cupboards by the end of the week, when
my mum came home from work she would always find something to cook. Always!
My wonderful dad, Colin, also took great enjoyment in these moments and relished the challenge of making
his famous leftover shepherds pie or tuna surprise (de fi nitely not my favourite dish, Id have to say). We
were very rarely allowed takeaway. I can still hear Mum screeching from the kitchen, Why would I pay
money for dgueulasse (disgusting) takeaway when I have eggs and cheese? I will make souffl tonight!
Much to my mothers dismay, though, there was no stopping me from sneaking a few dollars out of Dads
wallet and dragging my little brother down to the local milk bar on Canterbury Road, in the west of Sydney
where we grew up. I couldve sat at the end of the orange, plastic-covered counter for hours watching the
little, old Greek lady working the hamburger grill like no other. I was utterly mesmerised by the regimented
way she constructed these magnificent towers of goodness. My insatiable addiction stems from these
memories, and I thank her for inspiring me to become an obsessive burger baron. Somehow, I can always
find room for a yummy burger
introduction | 7
Another inspiration is my good friend and mentor, Pedro, an incredibly gifted and creative chef who has
taught me so much over the years. Pedros food is an extension of himself: classic, honest and composed.
Throughout university I waitressed at a little restaurant where Pedro worked, where I was more interested in
watching the chefs serve up than I was in serving customers. Pedro, exasperated by my incessant questions,
would sometimes respond in gruff, even explosive, French. I am indebted to him for his patience and his
persistent belief that I could become a great cook. His ability to draw the best from my cooking and from me
is a constant source of strength.
Food is important to me because its my way of showing others that I love them. Love and food are
synonymous. A love of food was ingrained in me through my upbringing; it evokes many wonderful
memories and keeps my heritage alive. The kitchen is a place of many emotions unadulterated happiness,
tinged at times with apprehension, but always a lovely little cocoon where I am truly comfortable. For me,
cooking is an expression of creativity, just like music, design and art.
Ive always been hesitant to write my own cookbook because I felt it was something only grand, awe-
inspiring chefs had the legitimacy to do. After all, for me, chefs are superheroes. They are who I look up
to. But I have finally come to my senses and stopped being so stubborn. I have realised that, yes, I am not
a trained chef but I am a passionate cook who loves to teach others. Through my television show Everyday
Gourmet, Ive been lucky enough to cook in front of thousands of viewers each day. I love hearing their
stories about what theyve cooked and what they feel they need more help with. This book feels like a
natural extension of that sharing of knowledge. When it comes down to it, we all want simple, wholesome,
delicious recipes that (most of the time) can be made throughout the week with accessible ingredients.
It was so hard to choose the recipes for my first cookbook because I have so many that I am very attached to.
In the six years hosting my show, I have written almost 1000 recipes, so the cull was tough. I also wanted to
share with you the recipes that have been passed down to me, that Ive learned and practised over the years
and most importantly that are not intimidating or over-complicated. I dont want my book to be admired
and then left on the shelf. I envision it as a functional guide to what to cook for dinner tonight, for a quick
meal after work or for special occasions.
Ive structured my book by ingredient because I find this to be the most useful directory. When cooking,
I always start with a core ingredient, and most of the time I wont decide what that ingredient is until I go to
the butcher, fishmonger or market. I prefer to see what produce looks great on the day and is at its seasonal
peak. So, when you bring home that piece of pork or steak or that whole fish, you can open this book, go to
the relevant section and find the inspiration to create a wonderful meal out of that core ingredient.
Finishing this, I smile to myself. This book is such a mixed bag of recipes that really tell you my story to date.
