Following in the footsteps of Donna Hay with her pared-back, light-filled, stylised food photography and fast, fresh, global-inspired fare is fellow Aussie Kate Olsson. The creative force behind this week’s Blog Appétit pick, Finger, Fork & Knife, fell for food hanging out with her mother and grandmothers as they cooked; in later life, food became a source of creativity as much as comfort for Olsson. In 2011, she launched her blog, followed a few years later by Tucker, an online food resource complete with tutorials and expert Q&As. She clearly loves her food (and food photography). Expect deceivingly simple, want-to-make-right-now Mod Oz dishes from this recipe-driven blog, just like these tempting numbers (see below).
“I have always been fond of food. Ever since I could hoist myself up onto the kitchen counter, I have been fascinated by how you can turn simple, individual ingredients into a complete dish that excites and nourishes whoever takes a bite. Growing up, the food I ate was simple, fresh and always plentiful – something I like to stay true to in my cooking today. My recipes now blend the food experiences of my childhood with new discoveries and trends of today, and I find myself fond of straightforward, traditional techniques, but executed in a light and fresh way, like my rare beef with zucchini noodles or my grilled marinated haloumi. For me, the kitchen is a place of peacefulness, discovery and creativity.”
“After I had moved out, began teaching myself to cook, and was inspired by my growing confidence in my own cooking skills. Now, I really enjoy sharing my experiences of food with others – with home cooks like myself, as well as experts in the food field, such as producers, suppliers, chefs and educators. Speaking with these equally passionate individuals, I am determined to develop more dynamic content and display it in a way that creates an engaging, fun and inspirational peek into my kitchen.”
The must-cook recipe on my website is...
I can’t wait to go back to...
“Parts of the Middle East, such as Oman and Jordan, to eat fresh dates, shawarma and beautiful authentic dips and salads.”
My current food obsession is...
“Duck, cooked slowly with tomatoes, porcini and red wine, and served with fresh egg pasta.”
Eating...
“Greasy fish and chips takes me back to weekends on the beach in Sydney as a little thing in spotty bathers with my family.”
Nugget of cooking wisdom...
“Don’t overthink it.”
I learnt to cook...
“Nourishing, home-cooked meals from my beautiful mum; and many tips and tricks along the way from friends, family members, colleagues and anyone who wanted to share their knowledge of cooking with me.”
When I go back to my hometown..
“Melbourne, the first thing I drink is a perfect long black coffee from Market Lane Coffee at Prahran Market.”
Friends always ask me to cook my...
“Steamed salmon with ginger, spring onions and tamari with soba noodles and braised zucchini – it’s healthy, tasty and quick to prepare.”
The one thing I haven’t yet conquered is...
“The classic scone. One day…”
If I ever met...
“Rick Stein, I would ask him if he could show me how to make the perfect Cornish pasty.”
I always have...
“Oats, brown rice and good extra virgin olive oil in my pantry; eggs and yoghurt in my fridge; and kaffir lime leaves in my freezer.”
My favourite biscuit to dunk in a cup of tea is...
“McVitie’s Chocolate Digestives.”
My most sauce-splattered cookbook is...
The most difficult food to shoot/style and make look tasty is...
“Curry.”
Beyond my own blog, some of my favourites reads are...
1. Rare beef salad with watermelon and raw zucchini noodles
2. Honey and thyme haloumi with pickled fennel and pomegranate salsa
3. Steamed nori chicken with tamari and ginger mushrooms
4. Sea salt, pistachio and Turkish delight chocolate snaps
Blog Appétit editor Yasmin Newman
Sea salt, pistachio and Turkish delight chocolate snaps. Source: Kate Olsson
Blog Appétit is our curated list of go-to food blogs we love, with a focus on high-quality photography, trusted recipes, strong editorial themes and a unique voice and personality. View previous Blog Appétit entries.
