Ep. 8. Industry Series, with Charlotte Binns-Mc Donald @charlottebinnsmcdonal

In this Cookbook size podcast, I'm joined by the amazing Charlotte Binns-McDonald a sort after food editor who’s worked across cookbooks, magazines, and all things food publishing. While working at the Sydney opera house charlotte found her passion for food one sunny morning in a perfectly cooked egg on buttered toast. Where all great journeys should start, Charlotte grabbed onto this love for food done well and forged her path into the world of food. Starting as many of us do at Tafe studying the Culinary arts she then grabbed with two hands an opportunity for work experience at the Australian women’s weekly test kitchens where her career as a food editor and recipe developer blossomed.

In this podcast, we chat through what it takes to be a food editor and the process of writing recipes. A great listen for anyone trying to understand the ins and outs of food publishing. Expect lots of cookbook recommendations, an urge to cook carbonara pasta, cook seasonally, make elderflower champagne and you will probably be writing harissa on your grocery list after listening to this chat. Charlotte is a wealth of knowledge when it comes to food and this chat is everything, I wish I had to listen to when I first started out. Huge thank you to Charlotte for coming on the podcast.

Below is a list of the cookbook recommendations Charlotte gave us on the pod:

Nigel slater- Tender

Tessa Kiros- apples for jam,  lemon chicken

Australian womens weekly- Made from scratch

Yotam ottelengi – everything

Gweneth Paltrow - It’s all good

Matt Evans- real food

Stephanie alexander -the ultimate kitchen companion

Niel perry -balance and harmony

Lentil Purbrick and Matt Purbrick: Grown and gathered

Rodney Dunn- The agrarian kitchen

Dianna Henry- from the oven to the table, salt sugar smoke and how to eat a peach

Josh Niland – the whole fish

Anna Jones- a modern way to cook

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