--- Learn endless cooking tips and tricks on The Cook Up with Adam Liaw which airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on SBS On Demand. Catch Clarissa with Amina and Adam in episodes 29, 44, 71 and 168, ---
Clarissa Feildel's took up a career in cooking later in life. This has involved starting a food blog, called The Hungry Ulat, and opening a commercial kitchen and events space in Sydney. We talk to her about her journey, and what she's taught her chef husband Manu Feildel about cooking and vice-versa.
What childhood memories ignited your love of food?
My grandparents were amazing cooks. I grew up in Malaysia and used to live with my dad's parents. My paternal grandmother was Sri Lankan and she used to have little wooden seats for us grandkids to sit down and watch her cook, which she did with so much love.
In her wet kitchen, she used to pound ingredients with her mortar and pestle, and cook curries and dishes like deep-fried fish. I still remember the aromas.
What cuisines do you enjoy cooking?
Peanut sauce is great drizzled over salads, on burgers or any grilled meat, or served with satay skewers or vegetables. Source: Danielle Abou Karam
I really like cooking Sri Lankan food. I'm still learning because my Sri Lankan grandma passed away quite early on in my childhood, so I never got to learn as much as I would have liked to.
My maternal grandma was Nyonya, so Nyonya food is something that my mum knows well. I've learned a lot from her.
At the moment, I'm also really into Middle Eastern food. I don't mind getting my hands into different types of cuisines, even though I'm not comfortable with them.
What's your favourite food destination?
This is a traditional Nyonya dish from Malaysia, which is usually made with chicken, but here Clarissa Feildel translate it into lamb ribs. Source: Danielle Abou Karam
Thailand. The fact that you can walk outside and visit morning markets at 7am, go home, take nap and then go out to the night markets is great. There are stalls that have been open for a long time, often with an old man or woman who've made a specialty dish for the last 30 years or so. It's magical to sit down and have a beautiful bowl of soup or something like that.
What have you taught Manu about cooking and vice versa?
He never used white pepper before me. I explained how it's not just a seasoning in Asian cuisines but a spice. I've also taught him about different curries. I'm a home cook, so I do a lot of cooking and learning through my eyes. Manu has taught me a lot of technical things – and to use more knobs of butter in my cooking.
TEAM FEILDEL
Warm fennel and capsicum jam
Tell us what you're up to now
I've never been in the hospitality industry until recently. I've never been on TV or done any of those things. I used to work in the fine jewellery industry, but given I've worked in marketing and PR and am married to a chef, I guess I couldn't go anywhere else!
I now create recipe videos for my food blog. What I cook and film is totally based on my mood. Manu and I have also opened La Botanique in Botany, which has an event space, studio kitchen and commercial kitchen. I just couldn't run away from food; it's everywhere around me and I love it.
This interview has been edited for clarity.
CLARISSA FEILDEL COOKS UP WITH ADAM LIAW
Satay sauce
