Jessica Thompson
Thankfully, Jess’s cooking skills have developed since the time she made Anzac biscuits at age five, and assumed that 3/4 teaspoon of bicarbonate of soda was a misprint for 3/4 cup. At 13 she cooked up her first banquet for family friends – an Indian feast prepared on a one-ring gas camping stove and a convection microwave.
After studying marketing and linguistics, Jess has worked in communications roles for various arts, cultural & travel companies. She collaborates content for The Bookery Cook blog, loves platters, raspberries, pottering in the garden and lengthy kitchen sessions. New places, food and produce always excite her – whether it’s shopping at a local market or a corner store, eating fish and chips or fine dining, getting cooking lessons from Japanese neighbours or learning how to cure pork in New Zealand. ‘Shirako sarada’ – a Japanese ‘salad’ of raw fish sperm tubes – has been her most challenging food moment to date.