5: How to raise unfussy kids + Margaret Fulton's daughter on growing up foodie | Suzanne Gibbs aka Kate's mum, a cookbook author and Margaret Fulton's daughter
07/05/20 • 34 min
Welcome to episode 5 of Dish with Kate Gibbs, a cooking podcast. In this episode Kate and her mum Suzanne Gibbs ponder whether, and why, mum's food really does taste better, and how to raise unfussy kids - with some really practical tips.
Suzanne goes into her wooing prowess in her younger years, and the power of cooking to win the heart of your amour. Fresh from entertaining for friends post rigorous isolation in Sydney, Suzanne tells us about a perfect fish soup, tempura-style vegetables, and what inspires her cooking. A London Cordon Bleu-trained cook, Suzanne gets into the minutia of how she cooks at home. Making no-knead bread, how to use up a two kilogram portion of ricotta, how she's been inspired by travel as well as her mum (and Kate's grandmother Margaret Fulton), it's all covered in this candid episode, recorded in Suzanne's mum and Kate's grandmother Margaret Fulton's sitting room in Sydney. Suzanne talks about the joy of entertaining (after isolation) and the importance of praising the cook. Join us as we delve deep into our favourite subject: food and cooking. Follow us on Instagram @kategibbs
Suzanne Gibbs, aka Kate Gibbs' mother, is a London Cordon Bleu-trained cook, author of twenty-something cookbooks including The Thrifty Kitchen (co-authored with Kate Gibbs, Penguin Books (Lantern)), and daughter of Margaret Fulton.
https://kategibbs.com/dish-podcast-episodes
Herbie's Spices: https://www.herbies.com.au/
See omnystudio.com/listener for privacy information.
Welcome to episode 5 of Dish with Kate Gibbs, a cooking podcast. In this episode Kate and her mum Suzanne Gibbs ponder whether, and why, mum's food really does taste better, and how to raise unfussy kids - with some really practical tips.
Suzanne goes into her wooing prowess in her younger years, and the power of cooking to win the heart of your amour. Fresh from entertaining for friends post rigorous isolation in Sydney, Suzanne tells us about a perfect fish soup, tempura-style vegetables, and what inspires her cooking. A London Cordon Bleu-trained cook, Suzanne gets into the minutia of how she cooks at home. Making no-knead bread, how to use up a two kilogram portion of ricotta, how she's been inspired by travel as well as her mum (and Kate's grandmother Margaret Fulton), it's all covered in this candid episode, recorded in Suzanne's mum and Kate's grandmother Margaret Fulton's sitting room in Sydney. Suzanne talks about the joy of entertaining (after isolation) and the importance of praising the cook. Join us as we delve deep into our favourite subject: food and cooking. Follow us on Instagram @kategibbs
Suzanne Gibbs, aka Kate Gibbs' mother, is a London Cordon Bleu-trained cook, author of twenty-something cookbooks including The Thrifty Kitchen (co-authored with Kate Gibbs, Penguin Books (Lantern)), and daughter of Margaret Fulton.
https://kategibbs.com/dish-podcast-episodes
Herbie's Spices: https://www.herbies.com.au/
See omnystudio.com/listener for privacy information.
Previous Episode
4: How to do no-waste cooking + returning to a new and different post-Covid world | Kerrie McCallum, editor in chief at delicious. magazine
When will we get our mojo back? When will we return to our sparkly selves, and how can we take steps to return to a new and different world?
We talk about all this today with Kerrie McCallum, the incredible Editor in Chief at delicious. magazine on Dish. I am so lucky to have this clever, strong proponent of the food industry and its best, most ethical and excellent producers - a woman who I treasure as a friend - on the podcast. Kerrie McCallum is known for her sheer excellence in the publishing world. She has been editor in chief of Sunday Style as well as InStyle magazine and is widely acknowledged for her extraordinary style.
Straight off sending to press the ZERO WASTE, August 2020, issue of delicious. magazine, she tells us about how she contemplates a newfound passion for reducing food waste at her place, including urging her two young children to bring their zeitgeist for reducing plastic to eating what's on their plate. Kerrie tells us about lockdown life for her, and how she's coped having kids at home while managing a full time job. She gives her tips on balancing it all - and feeding people - on being an unfrazzled home cook. She's dreaming of returning to restaurants, but she reveals a beautifully honest truth that returning to the real world is not what she expected. We ponder when our mojos, our sparkles, our zest for entertaining might return - has the lockdown stripped us of this part of ourselves? We discuss a gluttonous history together, the times that were, and how this whole experience might have changed us, possibly for good. And, of course, we talk Kerrie's favourite delicious. magazine recipes. I loved this honest, really authentic chat, it reminds me that we're all in this together, while transforming together as we embark on life in bit of a new world as well - caring more for the earth and environment, but also ourselves. Enjoy.
Jack's caviar: https://www.yarravalleycaviar.com.au/
Meal boxes by Mike: https://www.kitchenbymike.com.au/
See omnystudio.com/listener for privacy information.
Next Episode
6. Matt Moran on how to do leftovers better + his surprising food upbringing | Matt Moran, chef, restauranteur, author, TV host
Hello! This is episode six of Dish, and I’m talking with Matt Moran about no waste cooking. I am so happy to sit down with this Sydney-based chef, restaurateur, cookbook author and host of countless shows, including Paddock to Plate and Great Australian Bake Off. But the role Matt perhaps best identifies with is cook - he loves cooking at home and is a font of knowledge on saving time in the kitchen, avoiding food waste, and making food and eating together - entertaining and eating with family - a joy.
Matt reveals his beautiful and seasonal revival of mac and cheese, and espouses the power of long slow cooks.
We talk tips for avoiding food waste, and he has some enlightening views around leftovers, which are his answer to using up vegetables, always having nourishing food on hand for satiating teenage kids, as well as last-minute entertaining.
He talks about his own upbringing, his grandmother’s Sunday lunches and how food from his childhood impacted his attitudes to eating and cooking. He’s funny, insightful, and shares vivid and personal stories from his upbringing and his entry into the cheffing world. He talks about hard work, and reflects on becoming a chef just out of his teenage years.
Matt Moran tells us about his own ethos around produce before we take a giant detour to skinning rabbits and hunting, as well as lamenting the disappearance of our pre-Covid socialising with our closest friends in the food industry. I loved this episode with guest Matt Moran - enjoy!
Find Matt Moran on Instagram @chefmattmoran
Find Kate Gibbs on Instagram @kategibbs
See omnystudio.com/listener for privacy information.
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