2 minutes with Magdalena Roze
Occupation: meteorologist, TV presenter, host of The Pass podcast, author of Happy and Whole (Plum Books)
Lives: Byron Bay and Sydney
I always ask chefs what was the moment that they knew they wanted to cook, was there a lightbulb moment for you with the weather?
I’ve always loved the weather and environment. I was the President of the conversation club in primary school! But it wasn’t until I started working at the National Geographic Channel and The Weather Channel that I felt like I wanted to turn it into something more.
2017 is an epic year for you, you have launched a podcast called The Pass and your first cookbook, Happy and Whole is about to be released. How did the cookbook come about?
I’ve always loved food and so I started sharing recipes on my website, especially since moving to Byron Bay. There is so much amazing produce here which has hugely inspired me to cook more and I was lucky enough that Mary Small from Plum Books noticed it and asked me to turn it into a book! Like my website, I’ve divided my chapters by the weather as it drives what I feel like eating so Sunny is all about salads and picnic food, Cloudy is comforting food soups, stews and pastas, Rainy is all about baking and preserving and Humid is cold desserts, seafood and Asian flavours. I’ve added Sunrise for nourishing breakfast recipes as I love breakky!
What's the perfect recipe from your book for these Autumny vibes we are feeling now?
Ooooh… I can’t go past the roasted bone marrow with garlic, parsley, olive oil, lemon, salt and pepper. It’s liquid gold and so nourishing, yet so cheap and easy! My other go-to dishes are the Mullum curry and Chicken pilaf, and I love the lamb shanks with sweet potato mash because they satisfy the whole family (baby included!). Basically everything in the “Cloudy” chapter!
Let's talk about The Pass...it's an insiders guide to chefs, food and restaurants around Australia...what has been your favourite part about producing the podcast?
Jeanine Bribosia, Sam Kennedy and I started this because we love food and are always hunting for the best places to eat, and who better to ask than the chefs and insiders themselves? But the amazing thing is that by getting them to take us to their favourite place we’ve not only had the pleasure of eating great food but we’ve gotten to them in a way we never expected. They all have such interesting and often touching stories to tell, and it’s made us enjoy their food even more.
How much recording do you do with each guest to pull together the 30 minutes for the show?
We aim to spend about 2 hours with each one but it always ends up being longer because we have a really good time. I think that’s what happens when you’re enjoying great food, the conversation flows and people open up.
I have also seen you at festivals, hosting events and interviewing chefs, you have an incredible knack for making people feel at ease...who has been your favourite chef to interview?
That’s such a tough one! Interviewing Massimo Bottura at Margaret River Gourmet Escape was pretty special. He was so witty and charismatic, he had the audience in the palm of his hand. There was this feeling in the room where we all knew we were witnessing greatness. He was announced as the world number one restaurant soon after and I can see why after meeting him.
Living between Byron and Sydney, you have the best of both worlds...what are your favourite places to eat at?
In Sydney, it’s Fratelli Paradiso, Sean’s Panorama and of course Three Blue Ducks. In Byron, I love Fleet in Brunswick Heads, Doma Cafe in Federal and breakfast at the Nomadic Kitchen stall at the farmer’s market.
You can follow Mags on Instagram @magdalena_roze