Interview With Tracy Foulkes
I am very brand loyal and the only hot chocolate you will ever find in my kitchen is from NoMU. This was the first product I purchased from them and developed by Tracy Floukes. Now you will find their fonds and vanilla extract as well as cocoa in my pantry. If you read my tweets you will know that I will find any excuse to make hot chocolate! I use milk, a generous spoon of the mix, and a pinch of cinnamon when I cannot sleep. I have also tested some of the NoMU recipes I have received when I have popped into my local Le Creuset Store.
Tracy Foulkes, the creator and co-director for NoMU Brands, has partnered with Penguin Books SA to produce the NoMU Recipe Box. This RECIPE BOX is a place to store the recipes that you want to try, the ones you love and those that are your own personal favourites and inspirations. Now Tracy can share her favourite pastime with you, inviting you to personalise, collect and swap RECIPE CARDS as she continues to create more delicious meals, fit for any occasion, and any crowd. The first set of Recipe Card top-up packs will be available from February.
Who has been the most influential person in your life?
Now, Paul. Growing up, my mother.
What started you on the path of cooking?
I always loved cooking, even when I was little and became a little obsessive about perfecting certain recipes so I would go through a phase of perfecting a crunchie or a rusk. This might have been a blessing or a curse for my family.
Which three ingredients could you not live without?
Apart our Chicken FOND, certainly dark chocolate, cheese and fruit – probably berries.
Which of your kitchen tools would you take with you anywhere and everywhere?
Our Kitchen Aid Coffee Maker believe it or not, although Paul usually grumbles at being the pack mule. My favourite, old Le Creuset Casserole pot and my trust Victorinox pairing knife.
Do you have any pet peeves in the kitchen?
When my Victorinox knife gets thrown out with potato peel. Apart from that though, motherhood has taught me to sort of enjoy the fun of a messy kitchen, sometimes.
Which meal is your all time favourite?
I probably don’t eat very well by health standards. The day always seems to run away from me. So I tend to look forward to a restful dinner with a glass of red.
Which restaurant could you visit over and over again?
That’s an impossible question. Locally, probably Takumi or Bizerka but internationally, hands down, there was a seriously cute Tapas restaurant in Barcelona that used NoMU which we love but I can’t remember the name of it now – so frustrating!
If you could only have one recipe book, which one would it be?
Another impossible question! How do you choose a favourite child! It would be the like of a Rachel Allen, Nigel Slater or Skye Gyngell.
If you could work alongside one chef for a day who would that be?
Much easier – Kylie Kwong!
Which ingredient will you not eat or cook with?
Another easy one – Tripe. Also Veal and (contentiously I know, I know) fois grois. It’s just me.
What is on top of your bucket list?
To dive with Manta Rays and a Whale Shark. Not together, obviously. That would just be greedy.
What is your food philosophy?
What good is delicious food if you don’t have someone to share it with?
Any parting words for the readers?
If you buy our Recipe Box, please do personalize it with your own recipes and make it even more special over time to the point where it becomes something awesome and unique to you, to pass to someone you love. That would make us all so proud and happy!
And just thank you to everyone for all the support for NoMU over the years. It all means so much to us and we can’t wait to share many more years of amazing flavours and ideas with you!
edit: Paul Raphaely, Tracy’s partner, was a part of this interview, and has read and responded to comments which I really appreciate. This is what makes the brand so fantastic!
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