Yellow Duck Curry
Philippa Cameron is the station cook at Otematata Station in the Waitaki Valley in South Canterbury. She has turned her experience as a cook into a popular recipe blog and two books, including the recently released title Winter Warmers. Philippa speaks about her inspiration, future book plans, tips for feeding hungry farm works and shares a delicious yellow duck curry recipe.
What was the inspiration for your second book, Winter Warmers?
The stories were inspired by all the people who got in touch after my first book, A High Country Life. I received lovely cards, letters and even voicemails from past employees or families who had a connection to Ōtemātātā Station.
How did writing your second book compare to writing your first?
It was a much harder experience as I knew the process and had higher expectations of myself.
When did you develop your love for cooking?
It was very much a process over time and one that is still continuously growing. I am not a trained cook, so I am still learning so much. The important thing is that I still enjoy it and want to learn more.
What is your top tip for those cooking for hungry farm workers?
Find three or four robust recipes that are well liked. Keep them in a weekly rotation and they will soon become automatic. Perfect for when time is scarce or when you’re required to whip up something quick.
Have you got plans for future books?
I think we’ll get over the chaos of fitting a book launch in with cooking for the Autumn Muster before we think about the chaos of writing a third!
Where do you get the ideas for your recipes?
They are recipes that I have adapted from friends, or that have been inspired from old fundraiser cookbooks. Tried and true recipes that have been taste-tested by many over the years.
Your favourite kitchen appliance?
The magic pot of course! I have written about how best to use it in Winter Warmers.