Get To Know: Louise Keats14/05/2018
We chatted to Aussie mother, food and nutrition writer, cookbook author and magazine columnist, Louise Keats about how she’s using our native Australian ingredients. Louise has published five cookbooks, including Sweet Nourish, Something for Everyone and Cooking for Your Baby and Toddler.
She is also the Nutrition Director at Vive Active and makes regular media and public speaking appearances. She is passionate about cooking with whole food ingredients for optimal health and wellbeing. Here’s what she had to say!
What is your favourite native Australian ingredient to cook with at the moment?
I honestly can’t choose just one! Wattleseed is a favourite thanks to its delicate nutty, almost coffee-like flavour and it’s versatility – from drinks, to cakes to biscuits, you can add it to just about anything. But I also love the refreshing, citrusy lift that Lemon Myrtle gives. And I’ve only just learned about the extraordinary nutrition credentials of the Kakadu Plum – over five times more antioxidants than blueberries and more vitamin C than any fruit on Earth. So now I’m adding that to everything I can, my morning smoothies being a particular favourite.
What is your favourite thing to create with the Thermomix lately?
The Thermomix is perfect for a Wattleseed Latte or Mocha because it warms the milk and then froths it – all in one bowl. I’ve also created a gorgeous Lemon Myrtle Kefir Panna Cotta recipe in it and some Finger Lime Biscuits. There’s not much it can’t do!
Can you talk about a challenge in the food industry that you see as important to face as a professional and an influencer?
One thing that worries me is that a lot of faddish ingredients aren’t necessarily that healthy, and they also involve a lot of food miles. Matcha powder for example. It’s great if it’s from a reputable source – but often it’s imported from countries with questionable agriculture practices and high heavy metal content in their soils (such as lead). That’s why I particularly love using Australian ingredients. I have much greater insights into their provenance, and I’m also not clocking up environmentally-damaging food miles to get them into my kitchen.