TV cook Sarah Todd’s recipe for a happy home


THIS 2014 MasterChef Aus­tralia con­tes­tant is a model, res­tau­ra­teur and cook­book author. She grew up in the small town of Walk­er­ston, in Queens­land, and was raised by a busy sin­gle mother with a “meat-and-three-veg phi­los­o­phy”, which left Ms Todd hun­gry to try new foods.

It was dur­ing her time as an in­ter­na­tional model in her twen­ties that she dis­cov­ered a love of global food, and she com­pleted a course at the pres­ti­gious Le Cor­don Bleu School in Lon­don.

A year ago, she went into busi­ness with In­dian hospi­tal­ity en­tre­pre­neur Ashish Ka­pur, es­tab­lish­ing the 400-seat beach club and restau­rant Antares, in Goa, In­dia. She is star­ring in the SBS se­ries My Restau­rant in

In­dia (Thurs­days, 9pm), which fol­lows the restau­rant from chaotic in­cep­tion to suc­cess­ful re­cep­tion.

Ms Todd, 30, has a five-year-old son, Phoenix, and di­vides her time be­tween Mel­bourne and Goa.

Typ­i­cal Satur­day morn­ing

I make break­fast for my son, and it’s gen­er­ally eggs and soldiers. Then it is off to his swim­ming lessons. If Phoenix is with his dad that week­end, I will take my­self out for brunch and a power walk.

Se­cret do­mes­tic skill

I re­ally en­joy clean­ing, and find it ther­a­peu­tic, if any­thing. I like wash­ing up so much that I don’t even use the dish­washer!

Sig­na­ture dish

My beef stroganoff. I learned it at the Le Cor­don Bleu School. It’s a Rus­sian dish, but I learnt to cook it with French tech­niques.

On my bed­side ta­ble

There is a pic­ture of Phoenix, a glass of wa­ter and my favourite can­dle, which is vanilla scented. I love the smell of vanilla. Chill-out mu­sic

I love Amy Wine­house. It’s mu­sic with a bit of soul but it’s re­lax­ing at the same time. Her voice is so amaz­ing, and she was such an in­cred­i­ble artist.

Emer­gency snack

Wal­nuts and cran­ber­ries are a good go-to, a bit of pro­tein and some sweet­ness to give me a pick-me-up. I do tend to eat healthily, but there are times when I go to restau­rants and I just have what­ever I want.

Ideal night in

Grow­ing up, we had taco nights, where all the in­gre­di­ents were put on the bench and we helped our­selves, and I like to do that with Phoenix.

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