COOKING WITH PASSION
With the release of her cookbook, On the Table at Home, Danielle Graham now adds author to her growing list of accomplishments, writes Petrina Anthony
The advantage of having a mixed heritage is that you get the best of both worlds, especially when it comes to food. Danielle Graham therefore got to taste a variety of cuisine, and believes that sharing food with others is one of the best ways to show love—a lesson she learnt from her parents. When she started her own family, cooking for them became a priority, and the idea of On the Table at Home was realised. The beautifully photographed cookbook offers insights into Danielle’s upbringing in Australia and Asia and features over 70 recipes—including her childhood favourites, tips to prepare simple yet delicious meals, cooking lessons with friends and discoveries during her travels. We find out more about her book and what she brings to her table at home.
What inspired you to write a cookbook?
It has been my dream to write my own cookbook since I was a teenager. It has been in the making for quite some time now, and is born out of my love for food and passion for cooking— which my Chinese mother and Irish father instilled from a young age.
What did you learn from the process?
Writing this book has brought me closer to my beliefs and inner domestic self. It has evoked my Eurasian heritage and tradition, that reinforces the importance of food for my family. I wanted to share my love of delicious home cooked dishes with everyone, as I believe that it brings people together.
So, what are the dishes that you bring to your table at home?
It really depends on what I have been eating, if I have a dinner party to cook for or what my family or friends like. Making something from scratch always gives me so much joy. My son constantly begs for Irish beef stew every week. My friends on the other hand, love my crispy chicken and prawn I personally crave a nutritious vegetable soup, which I usually make on ‘meatless Mondays’ after indulging in outside food over the weekends.
Who are your favourite chefs?
My stepfather, Chef Florian who is a pastry chef by trade. My cousin Simon Lawson who runs his own organic food truck called Agape in Sydney. I also admire my friends, chef Nicholas Wong who runs Cho Cho San restaurant in Sydney and Takashi Kimura who is in charge of Cilantro, KL.
How can people get their hands on the book?
The book can be purchased online from my website onthetableathome.com or from any good bookstores worldwide.