CULTURAL MIX, CUISINE HEAVEN
WHEN you are inspired to bake chocolate cake and make sausage rolls at 10pm on a weeknight you know you are under the spell of Nigella Lawson.
The sultry domestic goddess cast a spell on the thousands attending her events around the country last month.
In Australia to promote her latest book, Simply Nigella, she also talked about her love of Australian cuisine and stint on this year’s Masterchef series.
Lawson will appear on the show as a guest judge as part of ‘Nigella Week’, judging invention tests and mentoring contestants.
The 56-year-old said she was enjoying her time in Australia sampling an array of cuisines and wine including a drop of the Amber 2014 by Margaret River’s Cullen Wine.
“In Australia, you are blessed with the cuisine of so many cultures,” she said. “In a way that seems very relaxed, these various cuisines and cultures have become fused to become a personal and totally unique cuisine.
“There is more to Australian food. It does have Greek influences, Italian influences, it’s got Asian influences and somehow this creates a sort of cooking that is alive and vibrant.”
A former journalist, Lawson said it was her love of language that accidentally got her into a career in food.
“I was a feature writer and thought my first book was a one-off,” she said.
“I had to learn to do things like baking and make pastry. It wasn’t meant to be a career shift but I suppose these things happen.
“When opportunities arise, instinctively, one knows whether that feels right or not and I think it is so important to trust your instinct.”
Nigella talks food.