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You are what you eat, right? So what makes red carpet walkers, power chord strikers, ball chasers, world shakers and trend breakers successful? You can find out right here as well as a couple of other interesting insights into the world of the rich and/or famous. As this interview series grows, so too will the collection of jetsetter and go-getter recipes – all free for you to use. Live the dream.
No.2: Indira Naidoo - Communications Consultant, Foodie and All 'Round Good Guy
Indira, as a passionate foodie, will not only host an afternoon of gastronomic splendour for friends, but post the aftermath on her blog, Saucy Onion. That's cool.
But what makes Indira worthy of Spoonbender status is admitting she loves peeling the plastic wrapper off a cheese square and snacking away. That's awesome!
Name:
Indira Naidoo
Day job? Communications consultant
Dream job?
Travelling the world sourcing produce from the world's great farmers markets (Reckon there's a couple of books and a TV series here - Dean.)
Favourite food? Cheese.
Do you have an unconventional cooking technique?
(I make cheese toasties by flipping the toaster on its side) For breakfast on the run, I'll crack an egg in a bowl, cook it in the microwave oven for 40 seconds and slap it on a piece of bread and I'm out the door!!!
When listening to Paul Kelly's 'How to Make Gravy', do you agree
tomato sauce will add 'sweetness and that extra tang'? Absolutely. I've seen great restaurant chefs add tomato sauce to a wide variety of dishes.
Would you like your husband/partner to cook more or less? He gets it just about right.
What would your headline be if you were asked to cover the launch
of iSnack 2.0? iNDIRA slams iSnack2.0
Was there any sledging going on in the MasterChef kitchen? Only from Matt Preston. When we all looked shocked when Matt Moran revealed the Bombe Alaska Pressure Test challenge, Matt Preston said 'Oh come on I was making Bombe Alaskas when I was 8 years old'! Sure he was …
What's the dish you cook most at home for yourself? Spinach and Fetta Pie
Do you want to share the recipe? Love to.
Ingredients:
500g baby spinach, washed, a little water left on the leaves
20g unsalted butter plus melted butter to brush
1 large onion, finely chopped
2 garlic cloves, finely chopped
200g feta, crumbled
1/3 cup (50g) pine nuts, toasted
3 free-range eggs
6 sheets of filo pastry
1/2 teaspoon caraway seeds
Method:
Preheat oven to 180 degrees and grease a 1-litre baking dish.
Wilt spinach in a pan over low heat for 2-3 minutes. Cool, squeeze to remove excess liquid, then place in a bowl.
Melt butter in the same pan over medium-low heat. Cook onion, stirring, for 3-5 minutes until soft. Add garlic and stir for 1 minute, then add to spinach.
Add fetta, nuts and egg to the bowl. Season, mix well and spread into baking dish.
Brush filo with melted butter, lightly scrunch, then arrange on filling. Sprinkle with caraway seeds and bake for 20-25 minutes until pastry is crisp and golden. Delish!
