Hobbs&Co

About Me:

My name is Sian, I am 24 yrs old. I was born in South Africa and now live in France. Here is a list of places I have lived with the corresponding time. It’s just faster.

Johannesburg 2 months
Durban 5 years
Dubai 9 years
Brisbane 3 years
Paris 10 months
Wagga Wagga 4 months
Melbourne 1 year
Perth 4 months
Melbourne 2 years
Hobart 4 months
Paris 1 1/2 years
England (I never actually lived in England but total time spent there is at around 1 year)

Basically I belong everywhere and nowhere. I am a citizen of the world with three passports but no real ‘home’. I enjoy travel, books, sunshine and most of all food.

About the Blog:

I began developing a menu for a meal I was going to prepare for my boyfriends rather large, very French family. I couldn’t decide what kind of food I should make since I wanted to show them something they had never had before without producing something that wouldn’t be enjoyed by all. I should mention that JB’s mom is a world class cook and that I am rather competitive. So I picked some countries who’s food I feel confident in cooking and wrote a menu for each country.It turns out I quite enjoy writing recipes.

I am not a trained chef. I was une enfant gourmande who developed an interest in cooking when I began living alone out of a desire to eat the same wonderful variety of food I had become accustomed to with my parents.
See my dad backpacked around the world for two years in his youth, where his childlike curiosity pushed him to try a plethora of cuisines, a trait that he passed down to me. He also grew up partly on a farm so he has a tendance towards all that is natural and good for you.
Mom on the other hand has a much more ‘elegant’ palate. She is a bit of fancy pants. She threw dinner parties with immaculately presented nibbles, flutes of champagne and elaborate table settings. Mom has flair, she has the eye.

So I grew up travelling, being pushed to eat things other kids wouldn’t touch with a ten foot pole, I got braised quail in my lunchbox, ate fish head soup for breakfast and ravaged anything with raw meat. The recipes I’ve written reflect that mix of my mom and dad and the memories I have accumulated in my travels.

Bon Ap.