Guest Blogger: An Interview with Warattaya Smith of @loveslittlekitchen

Warattaya Smith of @loveslittlekitchen makes beautiful cooking videos on her instagram feed and we are proud to feature her as a guest blogger!

 

 

 

 …Cooking is more than a hobby but a way of life and my kitchen is where I come to play.
So the best tip I could give is have fun, make mistakes, make a mess and most of all make food that comes from the heart. – Warattaya Smith

Lion Brand: Tell us a little about yourself and your background ?
LovesLittleKitchen: I am Thai and have been living in Australia since I met my husband in Queensland in 2011 while on holiday visiting an old friend.
I was raised near Phichit a small city in central Thailand and am the youngest of seven siblings.
Moving to Australia was a very big thing for me even though I had done some travelling previously to Hong Kong and South Korea. Moving somewhere to start a new life is very scary.
I am pretty shy around people I don’t know and my passion for food has given me confidence in myself. When at parties or events to get involved with the food which is a great way to break the ice with strangers and make friends.

 

In Phichit, a small city in central Thailand
LB: How did you end up in Newcastle Australia ? Do you miss anything from Thailand ?
LLK: I moved to Newcastle in 2015 with my Husband as he changed his place of work. We also wanted to be closer to his family as we were wanting to start a family of our own.
I really missed my family and friends when I first arrived from Thailand, and sometimes even now I REALLY miss the food.
But most of all, I miss my mum, and cooking really helped me when I was homesick. Now that I call Australia home my passion for food and exploring its possibilities has only gotten stronger.

 

“Cooking with mum is some of the best memories I have and she has always been and is a big supporter of anything I try my hand at.”
LB: How would you describe your cooking/cooking style ?
LLK: I would have to say “adventurous”. I’m always tasting as I cook and trying different things.
I’m pretty loose with recipes and more often than I’d like to admit I’ll muck something up while trying sauces and or spices. But that’s the magic with exploring flavours because when it comes off it’s something wonderful.

 

Wonton Noodle Soup with Red Roast Pork
LB: Where do you learn/draw inspiration from ?
​LLK: I love following other food enthusiasts and trying food from different cultures. There’s always something new and exciting to experience especially in a multi-cultural country like Australia
My husband and I often go to the local farmers market where we can taste anything from a Brazilian BBQ to Turkish gozleme and all the way to homemade sausages and cheeses.
All these experiences give me creative inspiration to try something new.
I would have to say that my biggest inspiration is my mother. She would make desserts to sell in her little shop when I was young and I would help her prepare food before and after school.
Cooking with mum is some of the best memories I have and she has always been and is a big supporter of anything I try my hand at.

 

Tapioca Pearl with Melon in Coconut Milk

 

Chinese Pastry with Salted Egg Yolk
LB: I know that ovens are not traditional in Thailand, how did you get into baking/cake decoration?
LLK: When I was studying at Uni in Bangkok my friends and I would regularly visit coffee shops and I found all the little cakes and muffins fascinating.
At the time I had a small portable oven and would bake cupcakes for friends and family as a hobby.
Once I moved to Australia I didn’t know many people so had a lot of time on my hands and found myself cooking and baking for the local Thai community and not before long I was busy baking everyday and made many new friends over that time.
I got so busy that my husband did a weekend cake course so he could help support me with my passion.
Although I don’t do as many cakes as I used to my Hubby still helps me with my Instagram with photo’s and ideas and I’m forever grateful for his support.

 

“I got so busy that my husband did a weekend cake course so he could help support me with my passion”
LB: Your feed has a large variety of dishes. Do you prefer sweet or savoury?
LLK: It certainly does now and I have plenty more in mind to cook that sometimes I don’t know where to start.
I really enjoy trying different dishes and now that summer is coming to an end I’ve got some interesting ideas for winter food that I’ll play around with over the coming months.
I prefer savoury or sour to sweet as I think most Thai’s do.

 

Shrimp Sour Curry (Gaeng Som)
LB: What would you say is your signature dish?
LLK: That’s not something I’ve thought about before.
My husband loves my massaman curry and lamb masala but I get quite a few orders for my coconut pandan cake so I guess that may be a signature dish.
LB: Best tip for the kitchen?
LLK: I guess I could say for me that cooking is more than a hobby but a way of life and my kitchen is where I come to play.
So the best tip I could give is have fun, make mistakes, make a mess and most of all make food that comes from the heart.

 

Steamed Tapioca Balls
Check out Warattaya’s awesome work here!
IG: @loveslittlekitchen
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