Welcome to Confessions of a Glutton! My name is Cath Chen and I currently reside in the Northern Suburbs of the delightful city that is Sydney, Australia. I’m a lawyer, Zumba Fitness instructor and a self-proclaimed “foodie”.
The name of the blog is me in essence. Glutton= me! While I’ve lost some of my old excess kilos, my crazed lust for food has not waned; my eyes are always bigger than my stomach! I also have a big mouth… fact (my wisdom teeth have come out and not hurt my jaw in the slightest). I have an obsession when it comes to sweet things, particularly French macarons and salted caramel, but also can’t get enough of ramen, aburi salmon and potatoes (in any shape or form). I absolutely loathe celery and coriander.
My philosophy is that as we are required to eat to sustain our bodies and survive, that we should take as much enjoyment as is possible from this everyday activity. Eating is in fact, one of the few activities we partake in that engages all of our five senses. There are few things finer in life than the moment of unfolding that first slice of a freshly baked baguette, or the winding down of a busy week with frie nds over a selection of tapas and a glass of shiraz.
As much as I love rare ingredients as any foodie, I believe that home cooking should be done with simple, easily-sourced ingredients. Therefore, for all of the recipes in this blog, you should be able to pick up all the ingredients from your local supermarket (maybe a gourmet one sometimes). I don’t use any complex equipment in my kitchen, but the three things I rely on the most are:
1. My electronic kitchen scales (you won’t believe how much easier my life has become after a set);
2. My handheld mixer (you’re less likely to over whip things with a handheld one); and
3. My senses – sight, taste, smells, sounds and touch. Cooking and eating is more than a process to keep ourselves alive – it is always an experience. Taste is 80% what you smell; next time you’re having a glass of wine, pinch your nose and taste it. You will feel the tang and acidity on your tastebuds, but not taste the floral and fruity flavours until you take another sip with your nose open.
Photos are taken depending on what I have on me at the time; whether that be my Canon 100D, compact Canon IXUS130 or my iPhone 5S. Everything – writing, recipes, and photos – is my own work unless otherwise referred to. Please do not re-blog or duplicate any original recipes and/or copy my photos without my permission.
For restaurants, bars, launch parties or any other food event wanting a foodie review, do please keep in mind that I am always honest. I do not accept any liability for negative consequences as a result of me simply narrating my experience at your establishment. Please click here to view my disclosure policy.
I wear ski goggles when chopping onions. I like to do Nigella Lawson impressions in the kitchen. If you can’t find me in some bistro or cafe in Sydney stuffing myself with macarons and cake, I’ll be at the gym slaving away in a vain attempt to maintain my waistline!
Feel free to email me with feedback or even suggestions of recipes you would like me to try! Xx