Maestro finds solace creating food delights for family

WITH all her concerts on hold in the immediate future, Adelaide Symphony Orchestra concertmaster Natsuko Yoshimoto has loved being full-time mum to her two children.

Homeschooling, maybe not so much and Natsuko Yoshimoto confesses to Hibernation she’s not practising the violin anywhere near as much as she’d like. So, there’s a little bit of Bach and whole lot of baking instead.

Q. You’re a foodie and a fab cook. What/ who inspired your love of cooking and sharing your goodies with the orchestra?

A. We have so many great cooks in the orchestra and we often share lovely homemade cakes and treats in our rehearsal breaks, especially when someone has a birthday. I can’t say I’m a fab cook, but I love cooking. At the moment, I’m a practical cook as I often have to rustle up something quickly for hungry little people before they get cranky.

Q. People often find solace in cooking and eating. Is that the case for you, and do you find yourself baking more while you were in COVID-19 isolation?

A. Normally, when I come back to Brisbane, I have so little time here that I spend very little time in the kitchen and only cook what’s necessary, so it’s been nice to be able to cook a wider variety of things.

Also my daughter Maya has taken an interest in cooking, so it’s really lovely to have a little helper.

Q. What do you love about cooking?

A. I love how you can have a recipe to start with, but then you can spice things up by adding your own bit, which can sometimes be successful and sometimes not!

It’s always trial and error, but most of the time it’s at least edible.

Q. Is there cooking rivalry in the orchestra? A. Not at all. I’m usually the one asking “how did you make that?”

Q. What is your favourite recipe that you love to cook?

A. Bolognese for my son and roast chicken for my daughter. Those are their favourite foods and they get so happy when I make either of those!

Q. What food do you cook that your family requests the most?

A. Along with the bolognese and the roast chicken, baked gnocchi with pumpkin.

Q. Do you have any cooking tips or secrets? A. I think the more you do, the easier it gets and the more enjoyable it gets.

Q. Describe your last supper. What would be on the menu?

A. I’d have to have two last suppers! One would be a very traditional Japanese meal. The other has to include a pasta dish, as I love pasta so much, and for the main, roast chicken with good crispy roast potatoes in duck fat. For dessert a really good lemon tart or tiramisu.

EVERY WEDNESDAY THE ADELAIDE SYMPHONY ORCHESTRA HOLDS VIRTUAL CONCERTS. TOMORROW YOU CAN VIEW SUZANNE HANDEL ON HARP AND MINAS BERBERYAN ON VIOLIN. ASO.COM.AU/EVENTS/PACKAGES/VIRTUAL-CONCERT-HALL