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She may be famous for her colourful and creative cake creations, but when it comes to her own food tastes, simple things are often the best.
Australian baking queen Katherine Sabbath may be best known for her colourful and intricate cake creations, but right now she is turning her attention to another type of cooking, all in the name of charity.coming together with business leaders and other world-famous chefs to help feed people in need.
Together, they’ll cook, connect and deliver five million meals in 30 days. She admits she’s still tweaking the recipe for the dinner, but hints there’ll be a strong Aussie seasonal produce focus.
“The plan is to make something satisfying after dinner. I’m thinking a mango, macadamia and strawberry tiramisu parfait,” she says. The Sydney-born baker and mother of two doesn’t dine out as much as she’d like with two children under four, but does enjoy going to cafes and restaurants when she can – with a couple of family-friendly features.
“My partner Troy and I try to eat out at venues that are child and dog-friendly so that we can all relax and enjoy ourselves as a family unit, without feeling like we’re in anyone’s way or don’t have the space to bring out the colouring books,” she says. Sabbath took some time out from mum and cooking duties to share some of her food favourites, at home and around Australia.in Wollongong is phenomenal.
I ate there for the first time five years ago, and it was the first time I experienced hot honey on a pizza – and now I can’t finish my pizza crust without it. My family also love their German-style crumbed pork cutlet which reminds me of the way my German grandmother used to make it. It’s thick, chunky and so juicy.on North Wollongong beach is such a local favourite, with a breezy atmosphere and gorgeous views.
It’s closed at the moment for renovations but I love their crumbed fish tacos. The seasonal cocktails are lovely too. Encore by Clare Smyth in Crown Sydney. Unfortunately, it’s no longer open but the attention to detail, fresh produce, craftsmanship of the dishes, and flavour combinations were superb.
It was a truly special, once-in-a-lifetime dining experience that I shared with my partner Troy, just before our daughter Zemirah was born. Melbourne has such a fantastic food scene. I first visited Melbourne 22 years ago and remember the blueberry pancakes atI’d love to spend more time exploring restaurants around the Melbourne CBD, Chinatown, Carlton, Fitzroy, and Richmond areas. I’ve had a fantastic experience atis sure to be a standout.
We are so lucky to have access to the best croissants in the world. My go-to is always a classic plain croissant, or anything with chocolate.in Fitzroy. The menu is creative and vibrant, and layout is spacious enough to feel relaxed, but seating is comfortable enough to feel cosy. I loved their expansive drinks menu..
The pandan-inspired Coco Blanc is coconut heaven.in Surry Hills. It’s an authentic Japanese menu with a relaxed atmosphere. The Hotate Tantan Ochazuke is filled with exciting and creamy umami flavours, paired with the comforting aroma of toasted rice. They also make a satisfying black sesame latte.in Parramatta is filled with exciting middle-eastern inspired breakfast dishes.
I love their house-made focaccia instead of the usual slices of sourdough. They also make a fantastic matcha latte.in Vineyard for a family-friendly and breezy brunch. It’s incredibly spacious, well-styled, dog friendly, and has a great outdoor playground for the kidlets. It sounds boring, but their Caesar salad is the best I’ve ever had.
It’s not the fanciest meal, but it’s a staple in our household. We love to dress up packet ramen or mie goreng noodles with pork belly, chilli crisp, broccoli and soft-boiled eggs. I love dressing up affordable meals and being able to use up all the ingredients in our fridge. The combinations are endless.
When we’re feeling fancy, we’ll enjoy a rack of lamb with roasted veggies and sourdough garlic bread. My partner Troy also cooks the most incredible smoked beef brisket. There is a substitute for every ingredient. This approach allows me to cook intuitively and more creatively.
It’s also more relaxing when I’m trying to throw together a last-minute meal!is a regular contributor to Sunday Life Magazine, Executive Style, The Age EG, columnist and features writer at Domain Review, Domain Living’s Personal Space page. She is a published author of four books.
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