Stephanie Alexander talked about eating with an open mind as she shared her love of cooking and food at the Grand View Hotel on November 9.
She was there to launch her latest cooking epistle The Cook’s Apprentice, an extension of Cook’s Companion.
Besides cooking, Ms Alexander said the book was also a reflection of an organised mind with a heady cross reference and indexing section.
“You have to know the alphabet to write a cook book. You also have to have an open mind about food and embrace the diversity that is available,” she said.
Ms Alexander said she felt fortunate and grateful that her parents introduced her to a childhood of stuffed atrtichoks, raw fennel and almonds at a young age.
“As a result all my siblings grow their food and love to cook. All of our celebrations are about getting around the table with food and wine. Our upbringing was not usual for the 50s and 60s,” she said.
Ms Alexander said positive food modelling was the key to a healthy young Australia.
“People can be paralysed by anxiety in the kitchen. Food is more than fuel. It brings joy and culture and a different way of living. It is a joy for ever,” she said.
Ms Alexander sited Wellington Point State school as one of schools to embrace her sustainable foods program by growing its own vegetables on site.
The Cook’s Apprentice contains more than 300 recipes. It is available through Penguin for $45.
