Rockin’ Women Wednesdays – Jacqui Wilson

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Jacqui on the right backstage at Pyramid Festival with Owl Eyes

Meet our mate Jacqui Wilson. A very funny lady with a BA degree in PR to boot. She has clocked up about eight year’s experience in music and entertainment publicity, artist management, and corporate PR. During this time she has worked on a variety of projects from major artist album releases and tours and national music festivals, to boutique festivals and indie acts and at one stage dog food.

Jacqui began with Michael Parisi Management in April 2009 and in her role as Michael’s Executive Assistant/ Sidekick who works across all arms of the business including A&R, Event Creation & Management and Artist Management as well as managing in house publicity.
Deciding she wasn’t quite manically busy enough, in late 2009 Jacqui stepped into Artist Management shoes, co-managing Owl Eyes with Michael, guiding her from a virtual unknown to one of the country’s hottest upcoming artists.

Unfortunately Jacqui Wilson is not a famous soul singer, but she does like to pretend that Van Morrison song is about her!

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Jacqui Wilson says – Quinoa with roasted autumn vegetables.

This is a variation on my go to comfort food. Super basic, quick and easy to make and tastes like a bug warm hug. I had some fresh organic zucchini, baby eggplant, yellow capsicum and cherry tomatoes all from my mums garden so that made up the basis of this version.

1 x organic zucchini
2 x baby eggplant
1/2 yellow capsicum
10 x cherry tomatoes
Handful baby spinach, kale or rocket
1/2-1 cup quinoa
1 tablespoon olive oil
Salt and pepper
Ground cumin
Ground sumac
Ground coriander seed
1/2 brown onion, finely chopped
1-2 garlic cloves, finely chopped
knob of fresh ginger, peeled and grated
Handful coriander
Handful continental parsley

  • Rinse about 1/2-1 cup quinoa depending on how many vegetables you have and drain
  • Cover with water and bring to the boil with a little salt
  • Cook until the little tails pop out and quinoa is softened
  • I prefer a little under cooked than over as it can get gluggy. Rinse and drain. Set aside
  • Chop Zucchini eggplant and capsicum into chunks
  • Salt Eggplant for a while before hand if you can. Half an hour is loads, I am usually less patient. Drain/ dab dry
  • Toss in a little olive oil and season with salt and pepper and a little ground cumin or whatever takes your fancy
  • Roast for about 15-20 mins or until softened and beginning to brown
  • Throw in cherry tomatoes and roast for a further 5-10 mins
  • While all that is going on chop up some onion, crush a clove of garlic and grate some fresh ginger
  • In a pan with a little oil soften and add some spice to bring out the flavour. I used cumin, sumac and coriander seed for this one
  • Once onion is soft vegetables should be done so toss through and then stir in quinoa
  • Chuck in some herbs. I had coriander on hand
  • Season if needed and toss through some kale or spinach or whatever green you have lying around
  • Top off with chilli and eat piping hot on the couch in front of the TV wearing pyjamas. Bliss

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1. What’s your survival food when you’re on tour? (Either on flights or in hotel rooms)

Nuts and raw food bars! I carry enough on tour to survive an apocalypse. I am a vego wheat-a-phobe who avoids animal products like dairy and eggs too so life on airplanes/ at airports can be tough sometimes. Nuts get me through. And lots of water. Also I can usually get a smoothie on the go if need be, I prefer almond milk but soy is more readily available. We always request fruit and fresh vegetables on the rider so at least I can squeeze some in somewhere.

2. What’s your healthy go-to comfort food – either at home or in a restaurant – when you come home?

Touring and working the irregular hours we do in the music business means meals can be a bit all over the place and I often end up eating things that disagree with me or skipping meals altogether. And I never get enough sleep! So when I get home or get some down time I am all about simple clean food. My absolute favourite restaurant in Melbourne for clean comfort food is Yong Green Food. I nearly always order the Daikon salad and a raw Pina Colada (fresh coconut water and pineapple juice) for that instant Healing Feeling. At home, as I usually miss cooking, I will whip up something with quinoa and whatever herbs and vegetables are in season for a bit of home style comfort food.

3. Do you have a secret remedy that keeps your artist’s voice in shape? 

Well I am kind enough to all around me never to sing myself but I am in charge of other’s voices, so I usually travel with Manuka honey and always have lemons and a kettle on the rider. And if all else fails, whiskey! I am also a task master when it comes to making singers warm up and cool down their voices.

4. What’s the most obscure rider request you’ve ever heard?

Hmmm… I know the band Jet used to request South Melbourne Market Dim Sims when they were in their home town. Lots of bands request jocks and socks as long periods on the road without time to do a load of washing can mean… well you can never have too many fresh pairs of both. But I work with a lot of ladies and they tend to have very sensible things on their rider. I once tried to persuade Owl Eyes to put Ryan Gosling on hers.

Hey, don’t ask don’t get!

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