How do our food experts cook and eat? This week food blogger of @perthfoodiemama, Sammani, takes our Q&A!

As a passionate home cook, what made you fall in love with cooking?
When I got married and moved to Australia back in 2014 my husband flew in and out for work. Every month I made a special “Welcome home dinner” when he came back for his R&R. Dishes from the Mediterranean to Sri Lankan, Italian to French the list goes on… that’s how I fell completely in love with cooking.

What started Perthfoodiemama?
I used to document every dish I made for my husband on Instagram just for the fun of it and I received so many recipe requests at a time when there were hardly any Sri Lankan food pages on Instagram, that’s how it all started. I’m a proud Instagram OG foodie.

Your proudest recipe so far? 
Dark Chicken curry was one of my very first recipes that went viral. Probably one of the first black chicken curry recipes to go online back in 2016.  I had countless times, recreated this recipe.

Your favourite childhood meal? 
My mum was and still is one of the best cooks I know. She could single-handedly cook 5-6 varieties of dishes to dessert for even 20 people herself. It is very hard to pick a dish, but I used to love weekends at home to see something special on the table every morning from String Hoppers, Hoppers, Milk Rice, Pittu and so many delicious Sri Lankan breakfast. Can’t forget the Malay pickle she used to serve with yellow rice on the weekends or on special occasions.

What’s your signature style in your recipes?
Even though my signature style is cosy homestyle cooking, I love experimenting with new ingredients and trying new cooking techniques. Also, seasonal variation in Australia pushes me to develop some creative dishes and have my own twist on traditional Sri Lankan recipes.

Are you a follow-the-recipe or a just-wing-it type of person?
I love going through recipes, but I would never follow them blindly. I’m one of those who go above and beyond studying different methods of cooking a dish, Maybe adding my own little twists to my liking, making it multiple times and fine-tuning until I’m 100% comfortable with it.

What’s a dish that sounds hard to make but actually isn’t? 
Hot Butter Cuttlefish/ Squid because I recently posted this recipe which went viral with over 700 saves under two weeks since posting. Cuttlefish is somewhat bland, it is crucial to use more pungent ingredients and seasoning in correct quantities which ultimately contribute to the flavour of cuttlefish and then comes the crispy coating, once again it is not so easy to get flour to stick to squid but if you know the right ingredients and the quantities it is just a walk in the park.

Your favourite food shot? 
The Cranberry Apple Salad photos I shot outdoors. It is not easy for me to always capture in natural light, seasonal/ Weather changes to my personal commitment, I almost always depend on artificial lights. As much as natural lighting is beautiful it is so tricky to work with because it’s constantly changing.

What’s the best meal you’d whip up to impress someone? 
My slow-cooked lamb Ragu. Something I’ve been tweaking and perfecting for years.

What’s the fail-proof dish that you’ve perfected and would recommend to anyone? 
My watalappan recipe. Something everyone knows how to make but to be honest there’s a very few 10/10 watalappan recipes I’ve tried. Overpowering eggy taste, the texture either hard or too soft or too much sugar always put me off.  My watalappan has a beautiful melt-in-the-mouth, honeycomb texture, not too sweet and all the spices are perfectly infused so that it balances out the sweetness well.

What’s something you love to eat but wouldn’t bother to make?
Layered cakes! With my work and two kids, I don’t find the kind of time and patience to do all the little things from chilling to crumb coating and chilling again, then frosting and all the decorating! 

It’s your last day on earth, where are you?
In the comfort of my home, eating a dozen of “Gyoza” with prawn, garlic and ginger filling dipped in chilli oil.

Your favourite odd food pairing?
Salty fries dipped in vanilla ice cream with a drizzle of chocolate or caramel syrup on it.

If you could dis-invent a food, what would it be?
No matter how creative you can get with it, roast them with nuts and bacon or whatever that maybe, Brussel sprouts are a bitter and smelly little vegetable all in all an off-putting composition for me.

Do the cooking or have someone cook for you?
Oh, not even a question. I’m always happy to cook, feed and host

Your favourite recipe that has been passed down to you from family?
Ammi’s bread and butter pudding. The best!