Ballina woman among three NSW finalists in State Cook-off
WHEN Danielle Fisher entered a recipe into Australia's Best Home Cooked Dish competition, she wasn't expecting anything to come of it.
Now the Ballina-based keen cook is preparing to fly to Sydney as one of three NSW finalists in the Great State Cook-off.
Ms Fisher has been dabbling in the kitchen ever since her youth.
"I was brought up in a household where the rule was 'fresh is best', and we had a very multicultural menu every night," she said.
"It really made us appreciate different sorts of food and different cuisine."
As she got older her passion for cooking grew, and she found herself spending more time in the kitchen experimenting with new ingredients.
When she saw the Australia's Best Home Cooked Dish competition advertised on social media last year, she decided to give it a go.
The brief was to create a savoury recipe that cost under $15 per serve.
"I'm definitely more of a savoury cook," she said.
"I've been experimenting with indigenous ingredients for a little while, and I thought it would be a good opportunity to create something everyone could make."
Ms Fisher's culinary creation features uniquely Australian ingredients, including kangaroo, wattleseed, mountain pepper berry, lemon myrtle and warrigal greens.
"It's not fancy stuff that you would see in a restaurant and could never make at home," she said.
Her efforts paid off when she received a call inviting her to the Great State Cook-off on February 20, when she will have two hours to cook the dish and present it to a panel of judges.
The winner will then represent the state against all the other states at the Noosa International Food and Wine Festival in May.