Sheridan Rogers

 

Sheridan Rogers is an award-winning food and travel writer, broadcaster and food stylist. A graduate of Leith’s School of Food & Wine, London, Sheridan has over 30 years’ industry experience and is the author of six cookery books: The Cook’s Garden (New Holland 2011), Mini Chef – Cooking with Kids (New Holland 2010), Seasonal Entertaining (Harper Collins), Entertaining At Home (Lansdowne Press), Sheridan Rogers’ Food Year (Simon & Schuster) and Australia’s Guide to Home Made Sweets (CSR).

And now, hot off the press is Sheridan’s new book, The Cook’s Garden, published by New Holland. “In this celebration of the fruits, herbs and vegetables which have been grown in kitchen gardens for centuries, I have collected a treasury of recipes, gardening information and personal anecdotes which conveys the joy of transforming the plants we have grown into glorious dishes,” says Sheridan.

As a teacher, she conducts Mini Chef cookery classes for children from her home in North Sydney, and as a food stylist and presenter she has worked on many TV and magazine commercials. She has written and styled regular weekly food columns for Good Weekend and The Sun-Herald (Sunday Life); monthly articles for Mode magazine; as well as various articles about food for The Sydney Morning Herald (Good Living), The Financial Review, The Sunday Telegraph and The Age. She has also contributed articles to Australian Gourmet Traveller, Australian Good Taste, Wish, Outback, Delicious, Vacations, Where, G magazine and The Australian Way (Qantas in-flight magazine).

As a broadcaster she has contributed to a number of leading Sydney radio programs on 2UE and 2GB, and is currently a regular guest on Bob Rogers’ program on Radio 2CH.

“The first time I tasted fresh asparagus was a revelation for me as I’d only eaten tinned asparagus when I was young and had never liked it. I’d been asked to write a story for one of the food magazines and had gone to Warwick in south-eastern Queensland to find out how it was grown and packed. The owner told me that, like me, most Aussies had only ever eaten the tinned variety and were wary of fresh asparagus. “It’s not because people don’t like it,” he said. “It’s because they don’t know how to cook it, let alone how sweet it is when just picked and eaten raw. You don’t need sugar if you stir your coffee with an asparagus stalk! ”

Since that time, I’ve always welcomed the fresh asparagus season with open arms. I love it raw, and I also love it steamed and drizzled with extra virgin olive oil and topped with shaved Parmesan. It’s terrific on the barbecue too, just quickly char-grilled and drizzled with a simple dressing made with olive oil, lemon juice, garlic and Dijon mustard. My very favourite way, though, is to cut it into 7.5cm lengths, toss it in a wok and finish off with toasted sesame oil (recipe below is from “The Cook’s Garden”).”

 

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