Emily's interview

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Interview by Laurence

We interviewed Emily!

"I think variety and colour make a dish interesting to look at - different textures, many colours, and don't forget great lighting"

Hello Emily, so tell us...

When did you begin your blog and what inspired you to start it?

I launched chillimarmalade.com in May 2012 as a way to keep track of my favourite recipes for family and friends. I then began adding product and ingredient reviews and writing about restaurant visits as I'm always doing research online before I eat out, so I figure sharing my experiences may help someone else decide where to eat. It's grown pretty fast from there, and I love adding new posts whenever I get the chance.

What is your favorite dish of all time?

What a tough question! For me, it's not so much about the actual dish, but the company you share it with. Some of my most memorable meals have been easy relaxed BBQs with dear friends, or scones and tea with my Nan.
When I'm out and about, I'll always order something that I deem too challenging for my culinary skills - for example, recently I was in Sicily and ordered spaghetti con Ricci (spaghetti with sea urchins) as I knew this was something I'd never attempt in my own little kitchen.

You clearly take great care with your photos, in your opinion what makes a dish beautiful?

I think variety and colour make a dish interesting to look at - different textures, many colours, and don't forget great lighting. Also take your time with each shot - focus, framing,composition and clarity are all important things to keep in mind.

Do you have a secret weapon in the kitchen?

A good sharp knife is a huge timesaver. I've invested in several great knives that make slicing and dicing a breeze. In terms of secret ingredients, I tend to use a lot of my homemade Chilli Marmalade to liven up a marinade or stir-fry, it adds heat and just a little sweetness, and plenty of colour.

What is your earliest memory involving food?

My earliest 'special' food memory is going out with my grandparents for my fifth birthday and enjoying my first plate of fresh scallops at a fancy hotel restaurant - I'd never tasted anything as decadent, and I felt so grown up! To this day I still love going out for fancy lunches, I adore crisp white tablecloths and linen napkins, and lingering over a cheese board and glass of port at the end of a meal. And I'll always order scallops if I see them on the menu!

You have a wide range of cuisines on your site, would you have a preferred style of cuisine from abroad?

I adore Thai food. As an Australian, our Thai restaurants are as common as the good old British Curry House, so I've grown up enjoying pungent Thai Green Curries and fresh, zingy noodle stirfries. The combination of sweet, salty, sour and hot ingredients really appeal to my palate.
My husband Dan and I spent two weeks in Thailand for our honeymoon recently, and we both loved visiting the local markets for delicious authentic (and cheap!) street food.

Which Gourmandize recipe would you recommend? (if none take your fancy add your own and share it with us!)

I'd love to share my most recent 'special occasion' dish that really wows at a dinner party:

Lobster capunti with white truffle cream & asparagus

1 whole cooked lobster
1 jar of San Pietro a Pettine White Truffle Cream Sauce
1 handful of flat-leaf parsley, chopped
300g capunti caserecci pasta (or any short pasta)
1 bunch of asparagus
1/2 a lemon
2 tbps olive oil
black pepper and sea salt flakes to taste

Break down the lobster, removing the meat, placing aside.
Heat the olive oil in a griddle pan and gently fry the asparagus for three minutes or so.
Bring a pot of salted water to boil and cook the pasta to al-dente. Drain, but reserve a little of the cooking water to add to the sauce.
Add the white truffle cream to a large pan and warm through, adding lemon juice, parsley, salt and pepper to taste.
Add the cooked pasta to the pan, along with the lobster meat and asparagus, and stir until combined and warmed through.
If the sauce is too thick, add a few tablespoons of the pasta cooking water.
Serve with a wedge of lemon on the side.

Thank you Emily for answering our questions and see you soon!
Published by Laurence - 14/08/2013

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