FFF Guest Chef: Scherri Biggs, Miss Universe Australia

While she may not have taken out the ultimate crown, Miss Universe Australia Scherri Biggs is a Queen in the kitchen. Scherri recently shared with FFF her favourite dish to make at home. It’s simple, delicious and an absolute winner!

Fillet Steak with Parsnip Mash and Wilted Spinach
Scherri says: ‘Simply mix together mustard, balsamic and olive oil in a plastic bag with steaks and marinade overnight. Then the next day, whilst steak is cooking, simmer away the left over marinade with cream in a pan or saucepan. To make the mash — boil parsnips in salted water until tender, then mash or puree in a processor using oodles of cream and butter (and season with salt and pepper). Serve the steaks with the sauce, parsnip mash and wilted spinach.’

Can’t be bothered cooking?
Hot-foot it to Scherri’s fave Melbourne haunt, Cumulus Inc for their signature slow cooked lamb shoulder with candied walnut salad. 

Images via Stef King and ibtimes

FFF Guest Chef: Genevieve Smart, Ginger & Smart

Today, I had the pleasure of interviewing and lunching with Genevieve Smart of Australian label Ginger & Smart at Beluga at Claremont Quarter in Perth.

Turns out Genevieve is not only a certified FashionFatale (Exhibit A: those to-die-for fluorescent watermelon Celine heels), but is passionate about food too. Here is her easy-to-throw together, but truly impressive Artichoke Dip. It’s a must-make!

Ingredients

• 2 cups drained and chopped artichoke hearts (bottled or tinned)
• 1 cup parmesan, finely grated
• 1/2 cup whole egg mayonnaise
• 1 tbspn good olive oil
• squeeze of lemon juice
• dash of Tabasco, to taste
• sea salt & cracked black pepper to taste
• Panko breadcrumbs

Method
Combine the artichokes with the parmesan, mayonnaise, olive oil, lemon juice, Tabasco, and salt and pepper to taste. Spread in an oven proof baking dish and sprinkle with Panko breadcrumbs. Bake in a moderate oven until bubbling and golden. Serve with warm flat bread.

Can’t be bothered cooking?
Head to Gen’s favourite restaurant, North Bondi Italian for Spaghetti “Arrabbiata’, Crab, Tomato, a hint of Chilli and cooked and presented in a paper bag.