FIFO workers sick of dry mess in love with DIY recipes

Food sensation Nagi Maehashi says her fast and straightforward recipes have change into a success with WA’s FIFO neighborhood, who’re sick of what’s served up within the dry mess.

The RecipeTin Eats weblog star shared her stunning fan base as she touted WA’s eating places and pure meals produces after touching down for a star look at The Good Food & Wine Show on the Perth Convention Centre on Thursday.

Maehashi, who, alongside together with her well-known sous chef retriever Dozer have clocked up one million followers, mentioned a FIFO employee stopped her at Perth airport to disclose they’re now consuming contemporary meals due to her portal.

“I really love my readers in Perth because there is such a big mining industry,” Nagi informed PerthNow.

“There are a lot of people in the mining industry that use my recipes. I add freezing instructions and transportability. The FIFOs are loving that. Some people will prepare food in advance or love the quick and easy recipes because of minimal cooking facilities in accommodation.”

The star, who gained Book of the Year and Illustrated Book of the Year for her debut cookbook RecipeTin Eats: Dinner, added, “It still allows them to cook great food. I love hearing stories like that. I bumped into someone at the airport that was telling me that. They said, ‘I have been making your food, the simplicity of it!’”

Nagi touts WA as inspiration for her easy recipes.

“My corporate job at head office was in Perth. I used to come quite regularly,” she mentioned. “I have to be boring and say everybody knows that the wine here is the best in Australia.”

She added, “You know you have the best barramundi in WA. Absolutely. I made a trip down the Fitzroy River through the Kimberley. A three-week paddling trip with some friends before COVID. It is so untouchable. Every day we were catching barramundi. Every day at sunrise and sunset, there would just be rushes of Barra coming down the river, so we ate fish and Sashimi for breakfast. Fish for lunch and dinner. It is, to this day, the best fish I have ever had in the world. I have travelled to Japan quite a lot, and I have had delicious sushi. There is nothing like the Barra from the crystal clear waters of the Kimberley. It’s incredible. We will never forget that.”

She can be taking dwelling concepts and inspiration from our restaurant scene.

“Last night, I was at Lulu La Delizia — an Italian restaurant in Subiaco. It had this beautiful artichoke starter. I don’t even know how to cook artichokes from scratch. It was so simply prepared and beautiful, and I will now go home and teach myself how to cook an artichoke,” she mentioned, including her concepts, “It can be anywhere. This sounds daggy, but quite often, I will be in the grocery store at the end of weekends and see the frozen prepared meals, the pies and the curries, and I will look it and go home and make it. It’s disgusting. Just go home and make it! It’s so easy. I do get ideas from grocery stores. It’s just not the same if you buy it frozen.”

The Sydney-sider mentioned the expo is “my chance to chat to local producers and discover some new things, learn about produce here.”

Explaining the occasion to foodies and non-foodies, Maehashi mentioned, “It’s a great day out to discover local produce, new produce and a chance to try them as well. Everyone loves free food and drink. You get to do a lot of tasting. They have little stands where you can learn things like knife skills, different ways to use cheese, and hot sauces that are made locally. It’s great for getting new ideas for cooking things in the kitchen. There’s a baking stage and another stage where they have demos from chefs all day. It’s so great to watch the pros. Non-stop action.”

She’ll be busy noting down her personal contemporary concepts.