Melbourne based indie-vegan-food-designer, Eat This, My Friend recently published two issues of food magazines. Each issue specializes different country vegan cuisine and recipes : the first was Italian and second was Japanese. It shows her authenticity and Melbourne multicultural background. I had a fortunate opportunity to ask some questions about her creativity and lifestyle. Eat this! 🙂
1: Congratulations on your zine published! We of course acknowledge you as a food designer, chef, illustrator, mother, clothing designer, and DJ as well. Very multi-talented creator you are! Again, please introduce yourself with your words to newcomers fans! How you become a food designer as well.
Hi everyone! I actually started out as a teenager at KFC, believe it or not. I had absolutely no regard for food at all but true to my perfectionistic nature I loved ‘packing’ the food. They were all like little works of art to me. So my food journey began like this and stayed like this for quite a while. I worked in kitchens and loved arranging the food on the plate but didn’t think about it’s taste whatsoever. In my early 20s I had a Sunday morning Bacon and Eggs ritual at the local cafe. I was always so annoyed that they couldn’t get my eggs the way I liked them so I decided it was my mission to cook the perfect eggs. From here a whole new world of food design and flavour emerged and is still going strong more than 20 years later. I got deeper and deeper into food culture and have been lucky enough to work with some very talented chefs. I ended up starting a tiny cafe in Melbourne’s CBD, very tiny and quite reminiscent of Japan’s tiny eateries, as well as being heavily influenced by the Melbourne OGs Fat Ben Cafe.
2: I am very flattered by your mentioning Fat Ben Cafe! Anyway, Thank you so much for sharing the vegetable pastry recipe and lovely picture for our article. I assume that was referred from your one of very first published recipe books, “Eat This, My Friend “. When was it published? How did it come up? Tell us about the concept and the book.
I actually started this book in 2006 when we sold the cafe. We had a loyal customer base and they were distressed that they would no longer be able to access our menu. I started writing down all the recipes and along the way friends and family kept requesting other recipes. I drew some accompanying illustrations and all the pages together looked so cute. I decided to try and publish. I got knocked back multiple times until one day Hardie Grant contacted me and wanted to take another look. It was a total dream come true!
3: So all the illustrations for the recipe book are created by yourself.
Hahah yes they are. I drew pictures because when I first started I wasn’t very good at photography. I have always been artistic and did half an Arts degree before dropping out, illustrating seemed only very natural to me. It was extremely time consuming though!!
4 : Do you have any ongoing plans or projects that we can expect to see in the near future ?
Yes as I mentioned above I have a new zine project going that is another solo endeavor! The first issue is Italian Food as I am Italian by nationality. And second one is Japanese edition and still looking at taking recipe and photography submissions.
5 : As a food designer and chef, what do you most prioritize? I understand that you are a mother of two children and having a balance of motherhood and career life must be very challenging too. I like to know that career mothers perspective too.
It is extremely challenging I have only just learned that it is really important to make time to prioritise yourself and fulfill your passions. Otherwise you can accidentally become a bit resentful I think. Things are busy but it is great that I can recipe test for the zine and then feed this to my family : )
– I can certainly agree with your opinion regarding the balance of multiple tasks especially with motherhood outcome can become mishaps to resent as well as the logical and reasonality of it.
6 : Do you do freelance work ? Do you do any catering service?
I sometimes do freelance illustration work. I’ve never done catering before but is a possibility for the future.
7 : Please introduce us to your Melbourne local recommended food premises. ( Despite Covid restrictions, much appreciated! )
Oooooh, I LOVE THIS QUESTION! ok, here they are:
– Waiter’s Club in Melbourne: old school classic italian food prepared authentically by old school guys.
– DOC Carlton: The best pizza:)
– Cumulus Melbourne CBD: One of Andrew McConnells first and still my favourite. He is one of Melbourne’s most prized chefs.
– Abla’s Carlton: Authentic Lebanese food cooked by Abla herself!
– Stalactities Melbourne CBD: Authentic Greek a classic Melbourne institution.
8 : I see Australian foods are multicultural and well designed fusions created with solid, amazingly fresh products. Overseas visitors are always amazed by how sophisticated and exciting experiences they can encounter with Australian hospitality. Would you like to share your opinion on the most attractive parts of Australian cuisines and products as well as hospitality?
Australia is lucky in a sense as it has been a migration point for so many countries, and with them have come their culture and food. In that sense we have the best of everything! In another sense though I sometimes feel we don’t have a strong cultural identity that binds all of us together. We don’t all have a similar understanding of the past and tradition because we are all from various backgrounds. There are 2 sides of the coin. When I visited Japan I was in awe of the common hospitality. Everyone is helpful, and if they could not help they would find someone who could. Everyone was welcoming of me and my young son. In Australia we have a bit of that sporadically, but it is not universal so that culture is not as obvious. I hope I am making sense!
– I see! Interesting to see your perspective. As a former resident of Australia, I see Australian culture includes hospitality as more contemporary and melting pot culture so it is cultivating and projects diversity and the good soils.
9 : Last question(s) 🙂 Do you listen to music when you cook? Please share with us your current music for food. What is your motivation for creativity, especially in food design?
Absolutely I am ALWAYS listening to music. Currently I am very much into early 80s New York new wave scene that has a touch of disco. Artists such a Lizzie Mercier Descloux, Talking Heads, ESG, 808 State, Bill Wyman, and Gay Marvine are also on high rotation. Food design motivation wow – I love nostalgia and stepping back into the 70’s and 80’s kitchen decor and utensils/crockery is almost 100 percent where all my inspiration is from. Collecting these items from my grandparents house and from thrift shops is another favourite hobby!
Ahhhh! That’s so nice! Some reason, I have a song and video clip of Chai’s “Plastic Love “ have you heard of it? 🙂 Hope we can have back to back or fun session sometime soon, thank you so much!
On the magazine cover above ( Eat This! The Japanese issue), if you are deep Japanese subculture and kissa-ten fan ( or film industry), you may ring the bell where the cover is taken from. Eat This! Zine would show you not the only unique vegan recipes but also nostalgic, pop, and fun wonderful world of multicultural foods of Eat This! .
Thank you again much “Eat This, My Friend” and everyone for reading this post. Hope you enjoy and if you like to check out recipes or magazine, please visit from here.
Location Reference:
Waiters Club Restaurant Address : 20 Meyers Place CBD, Melbourne, VIC 3000
DOC PIZZA & MOZZARELLA BAR CARLTON Address : 295 Drummond Street, Carlton, North Melbourne, VIC
Cumulus Inc. Eating House & Bar Address : 45 Flinders Lane, CBD, Melbourne, VIC 3000
Abla’s Carlton Address : 109 Elgin St, Carlton, North Melbourne, VIC
Stalactities Melbourne CBD Address : 177 – 183 Lonsdale St, Melbourne, VIC, 3000
