Our own Free Range Cook, Annabel Langbein, has tasted success across the globe with her TV show now being played in more than 90 countries.
But this year, she’s cracked the difficult US market, as The Free Range Cook is now playing on the PBS station in Los Angeles, and is expected to air in 75% of the regional stations across the states by the start of 2016.
Annabel won over the station by taking over a restaurant in San Diego to explain her food philosophy to them.
“I’m really interested in helping people feel connected – and food is this wonderful thread that can join people and make them feel more connected to nature, to culture, to other people and the whole world around them,” she says. “I really believe that. The business of our lives has ended up putting too much emphasis on commercial and convenience foods, and it’s become a con.
“Everyone has a need to feel useful and successful and in today’s deadline driven world, it can be hard to do that at work. But, you can have a really crappy day, come home and roast some cauliflower and veges with spices in your oven, and sit down with a glass of wine around the table, have a chat, and it can become the highlight of your day!”
So how easy can it be? Here’s Annabel’s advice if you’ve got just 10 minutes to whip up a meal:
“Turn the oven on to 250˚C. Slather a piece of salmon with teriyaki sauce, throw it in the oven. It’s going to take eight minutes, so during that time get some greens – rocket, baby spinach, whatever you’ve got – and then use a vegetable peeler (or a mandolin if you have one) and shave in some carrots for some crunch, along with some cucumber. Cut up an avocado and some snow peas and add them. Now pull out the salmon and flake it over the top of the salad. Squeeze over lots of lemon juice and add herbs like coriander or chives and a sprinkle of sesame seeds. You’re done!”
