13. Food Blog: Chubby Hubby

What inspires you to write a food blog?

I love food and love sharing that passion for trying out great recipes and discovering amazing restaurants with others. I’ve always been one of those people unable to keep secrets. If I find something great, then I have to tell friends about it. A blog simply gives me a louder bullhorn and larger audience to whom I can scream about my latest finds.

Also, as an ex-journalist and magazine editor, a blog is a great way to keep my writing skills from getting rusty. I still love to write and a blog is brilliant, because it allows you to connect with your audience directly and you don’t have a pesky editor looking over your shoulder trying to correct your syntax.

What sort of posting really gets your readers excited (good or bad)?

Funnily enough, my readers seem to fall into two camps. Some read my blog purely for restaurant recommendations, while others prefer the recipe posts.

I know this because when I’ve posted several cooking articles in a row, I’ll get emails asking me to get back to writing about restaurants. Some topics though are universal. Simple, fun foods are probably most accessible to a diverse audience. One very popular recent post was when I recreated Heston Blumenthal’s popping-candy chocolate cake.

Travel posts, especially when I compile information into easy-to-print guides, are also very popular.

Which cookbook can you not do without and which chef is your hero/heroine?

I don’t think I’d be able to pick just one cookbook anymore. My wife and I have a collection of over 600 cookbooks, many of which might be called our favourites. Similarly, there are so many great chefs that I admire and that I have had the pleasure of meeting over the years.

A little while ago, I had the pleasure of taking Fergus Henderson out for a late-night seafood supper in Singapore. That was fantastic. I love his approach to food and truly admire his strength and passion. Another friend I admire is Kevin Gould, who has what seems like limitless knowledge of great foods, their histories and origins.

Share a seasonal recipe with us...and a tip for a local restaurant?

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