A dish best served bold

10 April 2012
SYDNEY MORNING HERALD

GABRIELLE Hamilton didn’t set out to write a memoir – the award-winning chef thought she was writing a lively collection of food essays. Then life got in the way. ”All this crap from my life kept inadvertently splashing on to the page,” she says. ”I kept trying to erase all the personal bits but when I handed it in, my agent would ask, what are these stains? What are you not writing about?” It wasn’t until Hamilton stopped resisting the idea that the best-selling memoir Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef was born.