I have had the pleasure of listening to Abigail share her story and I am really pleased that the next interview I can bring you is from Abigail, so that you can learn more about this amazing woman. Abigail is the editor for Taste Magazine and Eat Out.

Abigail Donnelly

Who has been the most influential person in your life?
My husband, Terry, who always told me to follow my dreams and take a chance. And that’s what I did: I gave up being an insurance broker and cooked my heart out.

What started you on the path of cooking?
My adoration for food and cooking certainly was inspired by my grandmother (Nana). I spent most days creaming butter and sugar together with a wooden spoon, preparing for sponge cakes. She taught me how to use the pressure cooker and gave me my appreciation of offal, which I love eating.

Which three ingredients could you not live without?
Lemons, chilli and bread.

Which of your kitchen tools would you take with you anywhere and everywhere?
Sharp knives and a Silpat.

Do you have any pet peeves in the kitchen?
Stirring ingredients with a knife whilst they are cooking is definitely one of them; it drives me crazy! But then again I have some irritating habits too, like letting the kitchen tap trickle. Apparently it drives my kitchen team crazy.

Which meal is your all time favourite?
Our homemade pile-on burgers with hand-chopped rump.

Which restaurant could you visit over and over again?
There are too many to mention.

If you could only have one recipe book, which one would it be?
Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young and Maxime Bilet.

If you could work alongside one chef for a day who would that be?
I have been, and still am, inspired by our local chefs every day. It’s always an honour to work with them and I am very lucky to eat their food as often as I do.

Which ingredient will you not eat or cook with?
Green peppers. They are just too dominating in flavour.

What is on top of your bucket list?
Definitely the Best Restaurant in the World, Noma in Copenhagen.

What is your food philosophy?
I make simple, honest food using the best quality ingredients, sometimes adding a twist with flavour combinations.

Any parting words for the readers?
Cook with your heart and soul. Live it, eat it and dream it!

Thank you Abigail for sharing this with us.

Tandy