If you were to look up the word “multitasker” in the dictionary, you’re sure to find Sarah Tuck’s name. This mega foodie, mouth-watering recipe queen, and full-time mum is the ultimate multitasker, especially when it comes to her food blog, From the Kitchen. Hailing from across the waters in New Zealand, Sarah has turned a love of real food into a successful freelancing career spanning recipe development, food styling and photography. We caught up with the busy mum to get the lowdown on what first kick-started her obsession for food and how she manages to keep everything (including her sanity!) in check.
Recipe: Hummingbird-ish Cake by From The Kitchen.
Who or what first influenced your passion for food and cooking?
I think my passion for cooking came from the realisation that it brought happiness to people when I cooked for them. My lovely mum has never enjoyed cooking, so when I was growing up she was more than happy for me to experiment and try things out. The process ended up bringing me pleasure twice – once from creating and cooking and then secondly from the satisfaction in seeing people enjoy the food.
Recipe: Salted Caramel Popcorn Mousse by From The Kitchen.
What first sparked the idea to fuse your passion for food with blogging?
I was working in recipe development; styling and social media for NZ (and Australian) celebrity cook Annabel Langbein. I loved having the opportunity to cook and style all day, but also hankered for a chance to showcase my own recipes and photography skills. I love the whole creative process from roaming my local produce store to thinking up and making the recipes to the photography and styling at the end – and I wanted to share that!
What’s been your proudest recipe to date so far?
That’s such a difficult question; it’s like trying to choose a favourite child! I guess if I can only pick one, it would have to be my Ultimate Lemon Tart, which has had over 70,000 views.
Where do you get your inspiration from?
So many places really – sometimes it’s from wandering around my local wholefoods market and seeing what is fresh, seasonal and perfectly ripe, or sometimes it’s from eating out at the latest restaurants and enjoying different flavour combinations and techniques. At other times it’s from travel, and then also from lying around on the couch watching TV and reading magazines!
Recipe: Salmon & Sesame Slaw with Avocado by From The Kitchen.
As well as being a foodie and a blogger, you’re also a stylist, a photographer and busy mum. How do you balance everything?
By being very organised! My youngest has just finished his last year of school so I’m not really that hands-on any more – but even so I find that working for myself I have to schedule what I want to achieve each month very specifically, and then stick to my timetable so that it all gets done. I also try and make sure that I get some form of exercise at least 5-6 days a week, whether it’s a run, a big walk or a yoga class.
Recipe: Sloppy Jacques by From The Kitchen.
What things do you like to do when you’re off-duty and not cooking or blogging?
I love getting out and about in nature, so walking the tracks around Waiheke Island is a favourite pastime, as well as running and yoga. I love watching movies, pottering about in the garden, entertaining friends and funnily enough I find myself heading back to the kitchen just for the sheer pleasure of cooking with no work agenda, and taking photos for fun.
Recipe: Mini Carrot Loaves by From The Kitchen.
What are your favourite pieces from Bonds?
Do you have any tips for people who want to get into cooking but don’t know where to begin?
Have faith, cooking doesn’t have to be difficult and very often the simplest things are the best. Use recipes that you can see are well written and make sense, and choose ones that aren’t overly complicated. Start by using ingredients or dishes that you are familiar with and then break loose into the unknown! Make absolutely sure that you read the recipe through before starting (so there are no hidden surprises) and have all of the ingredients and equipment on hand first. Finally, when it comes to cooking a little free styling can be awesome – but with baking it’s a no-no until you really know what you’re doing - baking is science!
Recipe: Cowboy Pies by From The Kitchen.
Stay tuned for some awesome monthly recipes with Sarah on the Bonds Blog kicking off very soon... Yum!