IT’S a long time since Cathy Sharp won first prize at the Maffra Show as a girl but her scone recipe is still a morning tea favourite today.
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“I have been making scones from about the age of eight, it was one of the first things l was taught how to cook by my nan,” Cathy said.
“She was a lovely home cook — jams, chutney, sauces, cakes, biscuits, scones, slices, roasts, hot chips cooked in dripping and then drained on a brown paper bag, that was my nan’s cooking.
“I looked forward to afternoon tea days.
"I just found it rewarding, it was just something fun to do in the afternoons.
“She had a huge influence on my cooking, she had patience from the gods.
“I only cook scones now on special occasions, like parents popping around for morning tea.”
But Cathy’s repertoire doesn’t stop there; she loves experimenting which is not surprising seeing “in a past life” she was on her way to becoming a professional cook.
“When l left school at 16 l got a chef apprenticeship,” Cathy explained.
“I deferred at the third year, but learned heaps, loads of skills that are still with me; knife skills, preparation … tricky things that you see in cook books.
“Then I realised there was more to life than working at night and socialising with hospitality people.
“These days I’m much more happy as a family and dinner party host cook.
“One of my favourite things is just to be in the kitchen and cook.
“I was given a make-your-own recipe book years ago from an aunty, l think l was 12, it is bulging with tear-outs from magazines and hand-written yummy dishes.
“Most people read novels — I read recipe books.”
Cathy, who owns Everything Dance in Wodonga, is also a big fan of shopping locally and puts fresh food to good use.
“Yes, my style has changed as there are so many different ingredients on offer and we have fantastic foodie stores here on the Border,” she says.
“Just, you know, the influence of multiculture and things like that.
“I grew up on basically meat and two or three veg. Mum would give something a crack but it may have been a hit or miss.
“Grandpa was a butcher so I was exposed to a lot of meat and offal such as tripe and brains.
“But what l really love cooking now is really hearty family meals or something that is slow cooked, such as curries and amazing casseroles.”
Six things I can’t cook without: My cook’s knife, apron, high heat on the hot plate, my flat wooden spoon, pepper grinder and a glass of wine while cooking.
