SINCE STARTING THE BUBBALINO KITCHEN, I HAVE DISCOVERED A WHOLE ONLINE WORLD OF BEAUTIFUL PEOPLE PUTTING TOGETHER GORGEOUS, INSPIRING, ENTERTAINING AND JUST PLAIN AWESOME CONTENT. SOME OF THEM YOU MAY HAVE ENCOUNTERED ALREADY, OTHERS YOU MAY NEVER HAVE HEARD OF. I HOPE BY BRINGING YOU THIS SERIES I’M CALLING GETTING FRANK WITH FOODIES, I MIGHT INTRODUCE YOU TO SOME PRETTY WONDERFUL KIWIS BOTH HERE AND ABROAD. EACH WEDNESDAY I WILL BRING YOU SOMEONE I ADMIRE AND RESPECT AND SHARE WITH YOU THEIR ANSWERS TO MY FIVE FOODIE QUESTIONS. I HOPE YOU ENJOY.
I love Instagram so much. I love that I can follow whatever and whoever I like and be filled with inspiration on any subject I choose – fashion, beauty, baby spam, kid style and food of every kind and form. Sarah’s instagram feed inspires me immensely. She takes stunning photos of her delicious looking food, she’s a food and travel writer, a stylist and regular contributor to one of my favourite NZ food publications – Dish magazine. Everything she shares makes me drool and I love that I can actually try out her recipes with each issue of the magazine arriving in my mailbox.
Get comfy with a cuppa while you read more about this lovely lady who is super stylish to boot! Here are Sarah’s answers to my five foodie questions:
What is your earliest food memory? How has this defined your relationship with/ethos around food?
My earliest food memory is of standing on a chair (I must have been really pretty young – maybe 4?) talking to my mother while she was cooking bacon in a frying pan. I kept hovering my hand desperate to pinch a bit straight out of the pan with my mother warning me that I would burn my fingers, mouth or both. And I did – but it was worth it! Nothing has ever changed, that urgency and passion to get into it is still with me now – I can be lying on my yoga mat at the end of a practice and while everyone else is floating on a cloud of inner peace and calm, I am planning on what I’m going to cook the moment I get home:)
Tell me about your proudest food moment.
That would have to be when my first spread that I had written, styled and photographed appeared in Dish magazine. I had been doing recipe development, styling, social media and some photography for Annabel Langbein for 18 months when I decided to go it alone as a freelancer. My first big job was a 7 recipe cauliflower spread for Dish magazine – and the double baked cauliflower cheese souffle is still one of my favourite recipes – I think I may have bought about 5 copies of that issue!
What is your biggest food dream? (What is your loftiest goal? What do you hope to achieve in your food journey?)
My biggest food dream is to produce a recipe book – I feel so nervous to put those words on paper, but on the other hand, if I don’t ever ‘say them out loud’ it probably won’t ever happen! I would love to write, style and photograph my own book. In my past work life I have been a sales director and the owner and trainer of a bootcamp business – somehow whatever I am doing it ends up with the result that I get a huge amount of my job satisfaction from teaching others – so writing a book that helps lead people through recipes so that they can enjoy food that they love, and are proud to have made – well that would be bloody awesome!
Your most favourite ingredient and why?
I always hate this question – it’s like trying to pick a favourite child, completely impossible. If I had to narrow it down, hmm I can only reduce it to four, and in some ways these aren’t necessarily my favourite ingredients, but the ones I can’t imagine cooking without – lemons, garlic, sea salt and olive oil!
If you could create the perfect scene including your dream person, in a dream location indulging in a dream meal – what would that look like? Person, place and meal?
No question the people would be my family, my husband Nick and our two sons Henry (19) and Richard (17) – nothing gives me more pleasure than sitting around the table with them, and even better if they have their partners with them. The ideal setting would be on the beach in Positano – warm, sea air fragrant with the smell of lemons – and the food? Mozarella cooked in charred lemon leaves, quickly cooked, super fresh seafood, a light pasta with red wine and limoncello to finish off. Music, a swim, and lots of laughter – heaven.
PLEASE TAKE A MOMENT TO CHECK OUT SARAH’S SOCIAL MEDIA CHANNELS!
I hope you’re enjoying this series as much as I am. I can’t wait to bring you another wonderful foodie next week. If there are any particular Kiwi bloggers or foodies you would like me to ask my five questions of, don’t hesitate to make a suggestion.
Until our next episode of Getting Frank with Foodies…. adios x