Suzanne Gibbs flicks through a copy of her book The Pressure Cooker Recipe Book.
Suzanne Gibbs flicks through a copy of her book The Pressure Cooker Recipe Book.

Suzanne's recipe for success

DISTANCING yourself from your mother's legacy can be a challenge for any daughter.

When your mother is Margaret Fulton and you are trying to make a name for yourself in the world of food writing, challenge would be an understatement.

Suzanne Gibbs has managed quite well though, being a graduate of Le Cordon Bleu School of Cookery in London, an accomplished pastry chef, and a published cookbook author and food writer.

This year, Suzanne was the guest of honour at the annual Artsfest luncheon and spoke to 148 attendees yesterday about growing up with food and how it shaped her career.

While she admits her mum's name has followed her around, Suzanne insisted she doesn't mind it.

“The connection is always made, but in the most wonderful way. To be associated with such a loved person is an honour,” Suzanne said.

“Food has always been a very important part of my life and brings us together as a family. It really is a pleasure to sit with my two daughters, my mum, my husband and my grandchild and share a meal without the television on – just talk.”

Through her writing, Suzanne hopes to get the message of sustainable eating back into the hearts and minds of Australians.

“I think you have to go back a little before you can go forward. We need to go back to the days of using cuts of meat other than the prime and get back into offal,” she said.

“Knowing where your food comes from is also a very important message that I like to put forward.”

Food may have been engrained in her from an early age, however, Suzanne said it was not always her first choice.

“I wanted to go into fashion when I was in my late teens. When my mother got her first royalty cheque for her cook book though, she asked me if I wanted to go to London to Le Cordon Bleu. I saw it as an excellent way to get out of home so I went with it and luckily fell in love,” she said.

“I knew some simple things when I first got to the school, but had always been interested in how food worked scientifically.”

The food writing bug has also bitten Suzanne's children.

“My two daughters, one who trained as a lawyer and the other a journalist, have both moved into food writing too so it is a family affair.”



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