The Packing Shed Gallery and Cafe and The Courthouse
Why and how did you become a chef? Food makes people
happy and I love to do that through cooking. I used to make
dinner parties for my parents when I was little, so having a
restaurant was a natural progression after travelling and
studying cookery in New Zealand and Europe.
Biggest professional challenge? Trying to keep one
step ahead of the game. Everyone always thinks I'm chilled
and relaxed, but my brain goes into overdrive from the moment
I wake till when I go to sleep. Creating new dishes and looks
for both cafes is my passion, and when just one person
notices and appreciates something, it makes it all
Favourite ingredient? Olive oil and balsamic vinegar -
they help lift a lot of dishes.
Best cooking tip? Always have a hot pan.
What type of food do you like to eat? Italian, because
it's simple and fresh.
Who cooks at home? Baz, my husband - he's a natural in
the kitchen. As he says, ''Happy wife, happy life.''
Favourite meal? One that someone else has prepared for
Favourite kitchen gadget? I don't really use gadgets,
just blood, sweat and tears.
How have people's tastes changed? They are more
willing to try new things.
Battle of TV cooks, Gordon Ramsay or Jamie Oliver?
Pork Belly Salad
Side of pork belly - salt belly, cover and refrigerate
overnight, and then wash and dry completely.
Place in a deep dish and cover with duck fat or olive oil;
cover with baking paper and tinfoil.
Cook in oven at 105degC for four and a-half hours.
Let cool and drain fat off.
Crunchy salad greens - red shredded cabbage, white shredded
cabbage, toasted sesame seeds and mung bean sprouts.
Thai lime dressing:
Red chillies (finely chopped)
White wine vinegar
Shred pork belly and roast off with a sweet Asian sauce (such
as hoisin), assemble salad, add dressing and a little aioli