Lorraine Elliott from Not Quite Nigella talks to SBS Food about her passion for eating.
What's the best advice you've received in the kitchen?
It may sound trite, but, as a home cook, if you cook with love and care, it really shows. When you see how much the care and added little touches a home cook puts into a dish to make sure their family loves it, versus the way a takeaway store does the same dish, you can really see how something as intangible as "love and care" really affects a dish.
Taste and smell are everything, so you know exactly what you’re serving and whether it's well seasoned. Also, people eat with their eyes, too, so never neglect presentation. Even a humble stew can be plated up nicely. Let your inner Colin Cowie go wild!
Name three chefs – marry one, work for one and fire one.
Marry: Gordon Ramsay or Anthony Bourdain, although Anthony's dress sense shows that he never really left the '80s or the Village People behind.
Work for: Marcus Wareing. Not only is he a brilliant chef, but I saw him in his element (in the Petrus kitchen) and things were run smoothly and calmly with swift efficiency.
Fire: Any chef that has ever sought revenge on a diner by messing with their food, or has abused a blogger [winks].
What would you eat for your last supper?
That's easy, I have an obsession with asking people their last suppers, and, consequently, I know exactly what I'd have. It would consist of: Bluff oysters au naturel; cream croquettes; Peking duck; honey king prawns; lobster; caviar; fresh Turkish bread; salmon tataki; Spanish salami; sun-dried tomatoes; roesti; okonomiyaki; fresh black figs and Medjool dates; a fat, fluffy peshwari naan; wagyu beef; and desserts including copious macarons and cakes from Herme or Laduree in Paris, or Zumbo in Balmain.