Australia’s favourite food blogger, Not Quite Nigella, a.k.a. Lorraine Elliott, comes face to face with her namesake at the Melbourne Food and Wine Festival:

There is a classic Nigella moment when she says “I like a bit of brutality in the kitchen” with that gleam in her eye and she leans onto a raw, whole chicken to flatten it slightly to make it easier to cook. Food is about legacy and passing recipes on, and along with this, recipes, traits or style are passed on. She amuses everyone with a story of a woman who made a pot roast and to start she would cut off both ends of the pot roast. When asked why she did this she answered that it was what her own mother had always done so she did it. When they asked her mother why she had done it she said that that was her mother had done. When they asked the grandmother why she had done it she said that the reason why she did it was because her pot was too small to fit the pot roast!

After browning the chicken, she places it in a pot to boil along with celery, and carrots, which brings us to carrot coins. “I find circles of carrots make me depressed,” she says, citing school meals with carrot circles as the possible cause. “But by all means if carrots don’t make you depressed, use them … If you had to be an expert to cook, the human race wouldn’t exist.”

(Source: Business Spectator)

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