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Blog Appétit: Katie Quinn Davies
Katie Quinn Davies, the food photographer behind the Sydney blog WhatKatieAte has done what every Instagramming food-obsessivore dreams of: parlay her passion for good food, her signature rustic style and enviable collection of found objects into a cookbook deal. She’s created an exclusive recipe for SBS, perfect for summer entertaining.
"I love entertaining over the summer holidays and take advantage of outdoor eating whenever I can in the great warm weather at this time of the year. Like so many, I love to throw a barbecue for friends and family. When I entertain, I always provide three or four varied salads to pair with a range of marinated barbecued meats and fish. My chargrilled peach and roasted fig salad with prosciutto, creamy blue cheese and walnuts is a flavoursome, textural salad that has always gone down a storm when I serve it at summery get-togethers. It’s also very easy and quick to make, and packed full of sweet, salty and fruity flavours."
- View Katie’s recipe for chargrilled peach and roasted fig salad with prosciutto, blue cheese and walnuts here.
ALL ABOUT KATIE
The must-cook recipe on my website is mint and watercress soup with garden peas and pecans, sour cream and prosciutto [view recipe here].
I learnt to cook from myself through experimenting and failing.
My current food obsession is black sesame.
Eating amazing vine tomatoes with aged Balsamic takes me back to Siena.
When I go back to my home town, Dublin, the first thing I eat is Irish cocktail sausages and HP brown sauce.
I can’t wait to go back to New York to eat at WD-50.
My resolution for 2013 is to eat out more at Sydney’s newer restaurants.
Friends always ask me to cook my lamb and salsa verde pizza.
The one thing I can’t eat is oysters.
If I ever met Oprah, I would ask her if she would list my book in her book club.
I always have good extra virgin olive oil in my pantry, free-range eggs in my fridge, baby peas in my freezer.
My most sauce-splattered cookbook is Gordon Ramsay’s Cooking for Friends.
Nugget of cooking wisdom: invest in a cherry pitter.
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