MEET SHELLIE FROIDEVAUX
We loved connecting with Shellie Froidevaux, a local food creator and photographer who shares our passion for flavoursome dishes that celebrate coming together.
When and how did your love for cooking begin?
From a young age my mum got me into the kitchen helping fold wontons and teaching me how to make my favourite dishes. I then started my food blog back in 2008. I didn’t even know what a food blog was, it was just a place for me to keep track of the recipes I was trying as I was learning new skills in the kitchen. From there my love of cooking took on a life of its own.
What would be your go-to summer recipe?
A really simple steak salad. I love to use cos lettuce leaves, shredded carrot and beetroot with slices of red capsicum, cherry tomatoes, spring onions, steak and roasted sesame dressing. It’s something super simple to assemble at the end of the day when you can’t really be bothered.
Is there an ingredient which most people are scared to cook with that you absolutely love?
Venison. I first learnt to cook with it a few years ago in Arctic Sweden, from the thinly sliced smoky meat to eye fillet cooked to perfection with a red wine sauce.
Where has been the most inspiring place you have travelled to?
That is a hard one to narrow down! I’d say a cultural camp in Kenya run by the Massai. We slept in tents, there were glorious outdoor bathrooms, only one power board that was connected to a solar panel to charge your phone, and the chance to really connect with the people. The highlight after a day of photographing their beautiful singing, dancing and archery skills was watching them prepare the food for our dinner. It was an intimate experience which a few of us took part in; just such an emotional and uplifting experience that I will never forget.
Why is ethically and locally made clothing so important to you?
The clothing industry is already one of the most wasteful industries on the planet. A few years ago after watching “The War on Waste” I wanted to change the way I shopped; wanting less cheap fast fashion that wouldn’t last and instead invest in key pieces from locally made brands. For me, Australian made meant I was supporting jobs in my own country, people were being paid a fair wage and the carbon footprint was much lower too. From active wear to everyday wear, I aim to shop small and local where possible.
What is the main thing that inspired your latest cookbook ‘Cabin Fever’?
It is a new book that celebrates coming together. We love this book because it’s GENUINE. Every meal was real, every dish was eaten. The recipes are what happens when you meet new people in a far away place and bring together your culinary stories. This book was inspired by our regular travels north to cater for groups, by the necessities of cabin life, and by the amazing people who thrive in these beautiful remote locations.
We wanted to share what makes this part of the world so beautiful, and how you can enjoy a little of their cuisines with worthy guests.
Shellie has also shared one of her amazing dessert recipes from the book; Cloudberry Yogurt Cake, you can find the recipe below and purchase her new digital cookbook ‘Cabin Fever’ from Apple Books and Google Play.
Cloudberry Yoghurt Cake
220g caster sugar
125g unsalted butter, softened
3 free range eggs
1 lemon, zested
200g plain flour
2 tsp baking powder
200g Greek yoghurt
450g fresh or frozen cloudberries
whipped cream, to serve
Preheat oven to 180C (160C fan-forced). Grease and line base and sides of a 22cm round cake tin. Beat butter and caster sugar until pale and fluffy, then beat in eggs, one at a time; it may look a bit curdled, but don’t worry. Gently fold in lemon zest and flour and then fold in 200g of yoghurt. Use a spatula to scrape mixture into the prepared pan.
Scatter 400g of the cloudberries over the cake batter, then bake for 45 minutes or until light golden brown and a skewer inserted into the centre of the cake comes out clean.
Serve warm or a room temperature with a dollop of yoghurt and some of the remaining cloudberries.
SUBSTITUTIONS If you can’t find cloudberries, use your favourite fresh or frozen berries as a substitute.