Bonnie Brûlée's interview
Interview by LaurenceWe interviewed Bonnie Brûlée!
Visit the blog: Bonnie Brûlée.
"Good blogging comes with practice and plenty of discipline."
Hello Bonnie Brûlée, so tell us...
When did you begin your blog and what inspired you to start it?
I started my blog as a way to document the food that I enjoyed cooking and eating. I enjoyed the process of publishing my ideas and thoughts, and have been delighted to receive a strong reader following.
If you could, what is the one piece of advice you would give your younger self as they started out on your blog?
I would tell her to blog every day if you can. Good blogging comes with practice and plenty of discipline.
Great photos are also key, so invest in a good camera, and have spot in your kitchen that has plenty of natural light.
What is your favourite dish of all time?
That would have to be Miso Soup!
Your photos are really good, in your opinion what makes a dish beautiful?
Colour, and contrasts of colour in the dish is key and a bold, clean plate. Study the dish, and ensure that there are layers of discovery; garnishes and different textures will make the most beautiful dishes.
Do you have a secret weapon in the kitchen?
That would have to be my cleaver! Slicing, mincing, grinding; all with one instrument.
What is your earliest memory involving food?
Eating an icecream cone at the Seaside! And panicking when it began to dribble down my little hands. I was always a slow eater!
You are a bit of an all-round whizz at cooking, from French patisserie to Indian food, but it seems your background is based in your family's Cantonese restaurant. What would you say is the most underappreciated dish from this cuisine?
Cantonese food is quite under-appreciated generally these days; taken over by more punchy regional Northern Chinese flavours. Cantonese food in its origin is special because of its subtleties. The flavours are gentle and have been made to be enjoyed slowly and carefully. For example, the Har Gau dumpling is a simple prawn dumpling, with a sheer pastry that is steamed until just cooked. The flavours are very light and the texture is bouncy. To me, it is perfection.
Thank you Bonnie Brûlée for answering our questions and see you soon!
Published by Laurence - 16/09/2013
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