GROWING up in South Australia, Anita Human used to admire the elaborately-decorated cakes at the Royal Adelaide Show.
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As a five-year-old she remembers thinking: "One day I'm going to learn how to do that!"
Years later and living with her husband on remote Tongy Station in northern NSW, Human taught herself to decorate cakes.
"I was working part-time and to relieve the boredom I took up cake decorating as a hobby," she said.
"I learnt from practice, practice, practice, five days a week, three hours every afternoon.
"I won my first competition and people started noticing my work; piping is a beautiful skill to have."
Now based at Urangeline near Lockhart, Human launched Vintique Cakes about five years ago.
She is in demand as a pastry chef, cake decorator and Fondtastic Ambassador.
Human will be among the guest speakers and demonstrators at the Border Food Forum 2020 in Wodonga on Thursday night. Tickets via eventbrite.
MEET MORE HOMEGROWN CHEFS:
What is your favourite dish?
Slow cooked wagyu brisket in the Weber with creamy polenta and rich tomato sauce.
What is your favourite season?
Spring. To feel the warmth of the sun after a cold winter, flowers and new growth in the garden, it's a beautiful time of year.
What are the staples in your pantry?
Flour, sugar, vinegar, tomatoes and hot sauce, I have a whole shelf dedicated to it!
What is your earliest cooking memory?
Making spaghetti bolognese with my mum. I would sneak in extra garlic when she wasn't looking.
Which ingredients do you grow yourself?
Herbs, I use them every day.
Name six people you'd invite to a dinner party.
My South African family. They need to come and see the beauty of Australia.
What is a favourite foodie ritual?
It has to be Christmas ham; scored and studded with cloves, basted with orange-spiced glaze. Served with poached eggs, sourdough and hollandaise sauce.
What are you bingeing on TV? If anything.
I'm binge-reading sourdough books at the moment.
What did you have for dinner last night?
Spiced lamb ribs on the Weber with vegetables tossed in a vinaigrette dressing.
What are you drinking at the moment?
Elderflower and lemon myrtle gin and tonic, perfect for summer!
Details:
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