In this edition of The Featured Foodie I want to introduce you to the lovely Flick from Flick Your Food!
Flick’s blog is simply a celebration of delicious food. There’s truly something for every food blog addict. She blogs about every thing from reviews of amazing degustation dinners, beautiful photos from her holidays, to family favourite recipes. Variety, Flick Your Food has it!
I met Flick when she had juuuust started her blog and I still had no idea what I was doing (not much has changed for me!). We clicked instantly and I think what I like most about Flick is her attitude to life.
She’s a no-nonsense, straight-talking kinda lady. She works lonnnnnng hours, often over night as an Intensive Care Nurse and yet still finds time to study her Masters, blog her heart out and spend time with her cute pooch and family. How does she do it?! She’s either Wonder Woman or someone spiked the coffee in the Nurses station!
We both dislike seafood – which was HILARIOUS when we went to a lunch where 3 out 5 dishes were fish! – and have a healthy appreciation for baking sweet treats. Check out this amazing looking Lemon Meringue Pie.
Although, I don’t think I could ever be so brave as to make macarons at home. They require way too much patience, something Flick must have in spares because she mastered these Salted Caramel Macarons.
I am often pretty green with envy when I’m reading Flick’s blog. I mean, how does she take these gorgeous restaurant pics in super low light? Pure talent. *gets out camera manual for the millionth time* This shot is from her review of the romantically lit Wooden Spoon Bar and Restaurant.
Check out my interview with Flick and then hop on over to flickyourfood.com to say hello!
Tell us all about you and your blog?
I’m a nurse by profession, however I am obsessed with eating, cooking and exploring new foodie “places to be” I started up my blog as a diary to remember and reminisce about all the wonderful restaurants I have eaten at. It also allowed me to share recipes with friends and family in one centrally located place (the web of course!). I had no idea that it would allow me to meet so many new people and have the privilege of attending new restaurants and events.
What is your philosophy on food?
Cooking doesn’t have to be mundane or a boring part of someones life. Cooking something exciting will always bring out the fun in someone
What do you like to cook at home?
I love to cook hearty dishes (winter time is great for this). Rich meats falling off the bone swimming in an aromatic sauce and to top off with a glass of wine!
I have a real sweet-tooth and enjoy bringing in baked goods to work to get us through the dreaded night duty (also that way, I wont eat it all myself!)
Your favourite restaurants in Sydney, Australia or across the world?
Ohh, this is tough. The ones that come to mind are Berowra Waters Inn, Bistro Guillaume, Arras.
In Vietnam I was obsessed with Xu.
What is your current food obsession?
Recently it is an apple crumble, I’m not sure why, maybe the cold weather. Having a slice with oodles of custard curled up on the couch sounds like a perfect night!
What is your favourite food memory?
Would blowing up a bottle of Iced Magic topping in the microwave count? Our grandparents didn’t let us near the microwave for a period to time after.
I think finally perfecting the macaron shells would defiantly be up there. My other favourite foodie moment would be meeting Guilluame. He is my all time favourite Australian chef, and not to forget the amazing accent!
Describe your ‘last meal’. If you were on death row and you had one final meal what would you eat and drink.
Hmm, my answer would probably change on a daily basis. I would have Heston Blumenthal cook me something fun and crazy and then finish with a decedent chocolate cake!
The best advice or lesson you have learnt about food, eating or cooking.
Most disasters you can fix or at the very least turn it into something else (like the classic ‘Eton Mess’. In saying this, there are a few occasions where it’s best just to walk away.
Want to connect with Flick? Say hello for me!