FRESH & FABULOUS - Annabel Langbein

FRESH &FABULOUSThe Free Range CookAnnabel Langbeinshares her foodphilosophy and talksabout her passionfor fresh producewith editor,Melanie GardenerIf you have seen any of AnnabelLangbein The Free Range Cook showson television, you will have a very goodidea of Annabel Langbein’s stance on foodand produce. In the flesh, her passion isno less keen; in fact, it is even more so asher obviously strong feelings towards asimple approach are conveyed with everyword, every mannerism, every shot ofeye-contact.“This book [Annabel Langbein The FreeRange Cook] is very much a slice of mylife,” she explains. “It was shot at our littlecabin down at the lake [in New Zealand’sCentral Otago] where we have a verysimple set up — not a lot of technology.What I love about being there is the verysimple rhythm of that life, being able toconnect with the community and growmuch of our own food”.Annabel explains that her goal in lifeis “not to eat too many barcodes” whichis a fabulous way of saying that, bypreference, she uses the supermarket forbasic items but aims to grow and supplyher own food much of the time. Marriedto a farmer, Annabel is also able to sourcemeat from her husband’s farm.“I think it’s very easy to be wooed bythe idea of convenience,” Annabel goeson to explain. “But if you work with veryfresh, very good ingredients, it’s easy tobe a good cook. Simple and satisfyingflavours that deliver on taste are my goal.It’s not about spending a lot of time ora lot of money. There is something veryfulfilling about delivering on taste whilekeeping it simple.”Annabel quickly realised that thephilosophy she applied to their time inthe cabin could also be applied to theireveryday life in the city. “I’m a home cook,not a chef,” she states. “So I often thinkI’m my own best audience because I’m abusy, working mother and my focus is ontime spent around the table, not crying inthe kitchen over risotto!”There is a lovely anecdote in Annabel’sbook in which she refers to herself ashaving turned into “the Michelin man” asa result of sampling too many rich, fattydesserts while cooking in a restaurantwhen she was 19. Annabel says thisexperience was actually a catalyst forher to embark on training at the CulinaryInstitute of America where she completeda course for chefs on nutrition.“The course was an epiphany and Icame to understand why I was feeling soheavy,” Annabel laughs. “I learnt to cookin a way that was subliminally healthy andnot have treats every day.”Annabel’s love of food and cookingcan be traced to her mother’s influence.Annabel even says that her motherknew Annabel was a cook before she did.“My mother was a fantastic cook,” sheconfides. “She was a Home Economistbut chose to stay home. My dad had ajob in the city but he’d come home andget changed, then go out into his vegiegarden and my mother would make thisreally gorgeous meal out of whatever hebrought in.”Annabel says her mother was also veryartistic and would take the time to createan atmosphere or ritual around dining. “Itdidn’t matter if it was a simple SpaghettiBolognese, my mother would light candlesand set the table,” Annabel remembers.“I started, as many kids do, with baking.I’d always want to come and help becausethere was the chance to lick the beatersor roll out the cookies or bake the cake. Itwould come out of the oven and smell sofabulous. It was such a simple way to feelsuccessful as a child,” she adds.Annabel never originally consideredcooking could be a career. Opportunitieswere limited and cooking wasn’tfashionable at that time, so she took on avariety of other jobs until she realised thatshe had a chance to do what she lovedand make a living from it.It was while she was busy running acatering company that Annabel wroteto Julia Child to ask her advice. Juliasuggested that Annabel join a professionalorganisation in America and attend itsannual conference. “I met so many peoplewho were involved in all different facets offood,” she says.In particular, Annabel remembersmeeting a Frenchwoman, DanièleDelpeuch, who became her mentor anddear friend. “She had previously beenPresident Mitterrand’s private cook andwe ended up flatting together in NewYork. I was an impoverished student andshe had been through a messy divorce.She would go to the market and buysomething really simple like a leek, thencome home and make a marvellous mealout of it.“It was that spirit of resourcefulness Ireally valued and I wanted to reflect thatin the book,” Annabel says.Annabel’s kitchen at home is anamalgamation of a few ideas which reflecthow she uses the space and how sheAnnabel Langbeincooks. Annabel had strong ideas aboutthe design and layout of the kitchen butwas very aware that the kitchen had tosuit the style of the old bungalow in whichthey live.“We actually moved the kitchen,” sheexplains. “It was originally at the other endof the house and was oriented so the cooklooked out the window into the garden.But I wanted the kitchen to be in thecentre so I could look out into the roomwhen I’m cooking.“It is very functional and there isn’tmuch I would change. The only thing Ihaven’t quite managed well enough isthat I’d make the bench ever so slightlylonger to give me a little more room oneither side, and I’d make better allowancefor composting and recycling.”Annabel’s other wish-list item is awalk-in refrigerator or cool room. Sheloves the idea of easy access to producevia open shelving and not having toPROFILE94 | THE GOURMET KITCHEN THE GOURMET KITCHEN | 95

PROFILEChocolate and Cranberry SlicePrep time: 15 minsCook time: 2 mins + 1 hour chillingMakes approx 30 slices350g best quality dark chocolate, chopped cup sweetened condensed milk2 teaspoons vanilla extractcup icing sugar1 cup dried cranberriescup shelled unsalted pistachio nuts1 Line a small 16 x 5cm loaf tin with baking paper.2 Melt the chocolate over a double boiler or in a microwave(microwave for 1-2 minutes, stirring every 30 seconds). Take it offthe heat when nearly melted. If overheated it can ‘clump up’ andgo hard. The residual heat will be enough to fully melt it.3 Add the sweetened condensed milk and stir until evenlycombined, then stir in the vanilla, icing sugar, cranberries andpistachio nuts. At this point the mixture will solidify.4 Press the mixture firmly into the prepared loaf tin. Chill until set,then slice and store in a cool place. This rich chocolate slice keepsfor several weeks in an airtight container.constantly open and close the door ofthe refrigerator.It’s harder for Annabel to choose afavourite dish or meal to make. As sheexplains, “I’m more occasion-driven. Tome, seafood is the biggest luxury but Ialso choose what to make based on whatproduce is available. I’ll head out to theveggie garden and pick whatever itemsgo with what I have”.But when I ask about her mostindispensible item in the kitchen,Annabel is fast with her answer. “Myhusband!” she chuckles, then addsseriously, “I love my Microplane systemso I don’t need much more than this, plusa good knife and a wooden spoon.”Annabel’s next few months are goingto be taken up with pre-production thenfilming of the new Annabel Langbein The Free Range Cook series for ABC TV inAustralia and TV ONE in New Zealand.A new book is due for release in Octoberwith a focus on bringing her free-rangevalues to the city. “I want families tochange their approach and make newchoices for healthier eating,” saysAnnabel. “I wanted to show busy familieshow easy it is to put good food on thetable with just a bit of planning andpreparation.”I bid goodbye to Annabel as she headsoff for another whirlwind interview andwe part ways. But I’m left with a strongimpression of Annabel’s passion for foodand produce and I can’t wait to get homeand try out some of her recipes. DETAILSThe Free Range Cook is published byABC Books and can be found in allgood book retailers.Annabel Langbein’s website: www.annabel-langbein.comTHE GOURMET KITCHEN | 97