I have had the pleasure of listening to Abigail Donnelly 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.
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 would 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.
30 thoughts on “Abigail Donnelly”
Hi Tandy, what a wonderful idea of sharing these interviews with all of us, thank you
my pleasure Usha 🙂
My son said that about green peppers too!! I love them but will think about flavours next time I use them!!
I also do not eat green peppers 🙂
A fantastic interview my friend, very nice to meet Abigail! 😀
I love that one of her ingredients is chili 🙂
Choc Chip Uru
Thanks, she is a wonderful person 🙂
lovely interview 🙂
Thank you, I enjoyed reading this. Abi is/was my neighbour in Simonstown.
what a small world 🙂
thank you Mandy 🙂
Great interview. Love her parting words of advice. 🙂
Me too AD 🙂
I really enjoyed this interview. I love that she loves chili and lemons and that she doesn’t use green peppers. We are kindred spirits.
then we are too Tammy as I really do not like green peppers at all 🙂
Lovely interview 🙂 I totally agree over most things, but above all lemons!
I always have lemons in my kitchen 🙂
Great interview Tandy-they’re great questions and answers too 😀
thank you Lorraine 🙂
Thank you Joanne 🙂
Abigail was on a flight with me recently, I loved that she eats at the Wimpy! 🙂 I totally agree with her about green peppers I’m not keen either although I will eat them on pizza…..strange I know!
I won’t eat green peppers willingly on anything 🙂