CUL­TURAL MIX, CUI­SINE HEAVEN

Southern Gazette (South Perth) - - TRAINING & EDUCATION -

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.”

Belinda Cipri­ano

Nigella talks food.

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