Sri Lankan/Australian mum, teacher, food blogger, lapsed cake decorator, sister, wife, daughter, aspiring gardener.
Who is your favorite person(s) to cook for? / Eat with? I love cooking for my children. I love the prospect of introducing two brand new palettes to the wonders of food. Cooking for them always keeps me on my toes.
What are your favorite dishes or cooking topics to teach? Anything Sri Lankan. I love sharing the food of my ancestors with people who are yet to experience it.
Do you have any cooking/food superstitions? Only Sri Lankan ones. No salt in lentils while they are cooking; no ginger and cassava together.
If you could get a tattoo of a food, what would it be and why? Salt. It’s my favourite ingredient. I rarely cook anything, sweet or savoury, without it’s liberal use. In my opinion, it makes everything better. Sweets sweeter, and spicy spicier.
Who is your favorite person(s) to cook for? / Eat with? I love cooking for my children. I love the prospect of introducing two brand new palettes to the wonders of food. Cooking for them always keeps me on my toes.
What are your favorite dishes or cooking topics to teach? Anything Sri Lankan. I love sharing the food of my ancestors with people who are yet to experience it.
Do you have any cooking/food superstitions? Only Sri Lankan ones. No salt in lentils while they are cooking; no ginger and cassava together.
If you could get a tattoo of a food, what would it be and why? Salt. It’s my favourite ingredient. I rarely cook anything, sweet or savoury, without it’s liberal use. In my opinion, it makes everything better. Sweets sweeter, and spicy spicier.
What is your never fail piece of cooking advice? Did someone pass it on to you? Did you learn that lesson the hard way? * There are no mistakes in the kitchen, just the beginnings of new recipes. My husband taught me this. He would often come in mid-disaster or mid recipe fail. At the end he would ask, “Is this what it was meant to be?” and when I tried to say no, he would promptly shut me down and say, “Of course it was!”
What would your last meal on Earth be? Pol sambol (an inconic Sri Lankan condiment of coconut, chili, garlic, and onion) made with fresh coconut and fresh crusty bread, from a classic Sri Lankan woodfired baker, with creamy butter.
Favorite kitchen equipment/gadget? My Kitchenaid.
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