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The Gannet's interview



Interview by Laurence Interview by Laurence

We interviewed The Gannet!

Visit the blog: The Gannet.


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Hello The Gannet, so tell us...


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


I used to be a bit of a mad party girl living in a squat in Camden with little time or inclination for cooking or even eating for that matter. When I calmed down a bit I rediscovered the joy of cooking and eating and started reading food blogs. It took a lot of pushing from friends and family for me to start my own as I'm not very web savvy or a skilled photographer so the plethora of so many polished 'amateur' food blogs intimidated me. One day I thought fuck it and posted the joys of a fish finger sandwich. This blog is a way of documenting my journey to becoming a better cook.

We love your style of writing, in your wildest dreams where would your blog take you as it develops?


I think I would love to reach a larger reader base who could swap tips with me on my own recipes and with whom I wouldn't feel shy about asking how to, say, chop up a lobster or properly prepare an octopus; they terrify me but taste amazing! I'd love to write a short column in a food friendly paper or magazine ranting about my hatred of food snobbery or something. I do love a big mac even if I hate the McDonalds' corporation.

What is your favourite dish of all time?


Gosh that changes all the time! From my own arsenal it would be a simple butter, lemon, garlic, red chill, and chopped parsley tagliatelle pasta finished with parmesan. So quick. The recipe is on my blog with the duck breast post. However, I get uncontrollable urges for stewed beef noodle soup from china town and mapo dofu. Still trying to perfect those recipes at home though!

You must take time over your photos, in your opinion what makes a dish beautiful?


All my photos are phone photos! Food presentation isn't my forte but since writing this blog I'm trying! I think always take in natural daylight near a window. Make sure there isn't anything in shot that you wouldn't want seen online...

I think pile high on the plate, wipe away smears, and if possible drizzle the sauce so you get a glistens. If you can enhance the colour when its on your computer afterwards that sometimes helps.

Do you have a secret weapon in the kitchen?


Lemon juice!

What is your earliest memory involving food?


My mum was (and is!) a bit of a hippie so I was brought up on all whole foods vegetarian malarky. She wasn't so strict that she dictated what I ate at other people's houses though and one day after coming back from a children's party when I was around six I rhapsodised about this wonderful 'thing' I had eaten. Turns out it was a marinated chicken leg! I've never looked back and am an ardent carnivore.

Are there any chefs that you admire in particular?


One of the best meals I have ever had in a restaurant was at the Sportsman in Seasalter, so I suppose Stephen Harris. However, I'm not very rich and can't usually afford to eat out at cheffy places often. The cookbooks I turn to time and time again are Nigella Lawson's. Yes she's loaded and sometimes uses expensive ingredients but her recipes are simple, usually foolproof and are showstoppers without too much heartache. Plus she is fit as fuck.

We love your Dr Pepper pulled pork recipe - but we've never seen a recipe with that before. What's the most unconventional ingredient you've ever cooked with?


In all honesty I nicked the idea from the uber blogger The Pioneer Woman. I'm really interested in American home cooking and her website is a gem.

I can't really say I'm all that unconventional with cooking but I love adding a touch of a good hot sauce to dish. One with good flavour not just heat such as 'Holy Fuck Hot Sauce' by The Ribman. Its great added to a dal or stirred into yoghurt for a dip.

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


Tuscon grillled peaches! I've never done that with fruit before and might try it with feta in place of blue cheese. A great alternative for a barbecue.

Any last words or message for our readers?


If you love food and love eating you will always end up being a good cook.



Thank you The Gannet for answering our questions and see you soon!
Published by Laurence - 03/09/2013



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