Sarah Graham Interview

I think it is pretty common knowledge that Yuppiechef is my favourite online store., the award-winning online kitchen tool retailer, has launched a new online e-learning experience called The Art of Baking hosted by renowned South African foodie, Sarah Graham.

Home, Sarah Graham
Home, Sarah Graham

Who has been the most influential person in your life?
Growing up it was my parents, and then since I’ve been married for the last 7 years it’s been my husband, Rob

What started you on the path of cooking?

Eating! I have always loved food, and grew up on a farm where we ate simply, seasonally and fairly sustainably all by default. Now that I look back, that was an amazing privilege and these are principles that shaped how I cook and eat, and that I try and bring into my recipes. I have been lucky enough to travel a lot as well, and this has also hugely influenced the way that I cook.

Which three ingredients could you not live without?

Garlic, salt and chilli (for savoury dishes obviously)

Which of your kitchen tools would you take with you anywhere and everywhere?

My knives and a tasting spoon

Do you have any pet peeves in the kitchen?

I hate wasting so try and avoid it as often as possible and try to make creative ‘tumbledown meals’; another one would be burnt garlic, which always seems to happen in a distracted instant.

Which meal is your all time favourite?

This depends on so many things, such as where I am and even the weather, but a good bowl of pasta probably makes me the happiest.

Which restaurant could you visit over and over again?

Franck Dangereux’s The Foodbarn in Noordhoek

If you could only have one recipe book, which one would it be?

My Mom’s collection of tried and tested home recipes

If you could work alongside one chef for a day who would that be?

Rachel Khoo, I love her flamboyancy and French flair

Which ingredient will you not eat or cook with?

Food that I know has been treated unkindly, such as SASSI red listed seafood products

What is on top of your bucket list?

A cooking holiday in Tuscany and a food tour of India

What is your food philosophy?

Keep it simple and honest, and make food for feeding people you love

Any parting words for the readers?

Cooking and food are the gateway to some of life’s most treasured memories around full and happy tables, so if you don’t find yourself in the kitchen often enough remember that, and just get stuck in and give it a go.

To register for The Art of Baking, visit

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32 thoughts on “Sarah Graham Interview

  1. Nice interview indeed ! I am also totally agree that garlic, chillies and salt are must especially for savoury dishes.

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