From Melbourne to Manhattan
Chef Frankie Cox has been time-ripened and market-plucked just in time to open a 70-seat TriBeCa restaurant launching imminently in New York City. Being a woman in hospitality is hard enough, let me tell you. Being a young women appointed as Executive Chef in New York City is a whole new ball game. By the way, I never realised that there was such a stigma of being a woman in hospitality until I was asked to be one of three women amongst a sea of 47 chefs invited to the (just cancelled) Noosa Food and Wine Festival.
So what’s up with all the fellas in food getting all that goodness? God knows there are some great male cooks in this country but for goodness sake, give the chicks a chance! Therefore it’s my humble and very tasty duty to welcome Frankie Cox to Rockin’ Women Wednesday. Go girl! We collectively raise a glass or two and wish you every ounce of sweet success on your culinary journey. Do us ladies of the larder proud!
“Australia isn’t defined by any specific cuisine, but rather a really strong food culture. Australia is so diverse and we have access to so many different ingredients, it’s more about how we want to eat, not what we have to eat. It’s so wholesome and makes you feel so good, and that’s something most Americans have welcomed as a change to otherwise starchy and unhealthy café foods such as bagels, waffles and pancakes. Tasty food doesn’t have to be unhealthy; I want to create delicious, healthy and wholesome food and New Yorkers are responding to that.’
That quote came from a recent interview by Molly O’Brien, Marketing & Communications Specialist for Advance, Frankie was asked why she thinks Australian cuisine, café-style and otherwise, is so popular in New York? So this is why young Frankie Cox is on top of my hit list for 2016. I bow to you young chef, and I wish you peace, ease and great fortune.
Go well Frankie, The best is yet to come.
Meet Frankie
Food is without a doubt a big part of my life. I love cooking it, I love eating it, I love talking about it and when I can, I love growing it. I’ve always had a strong relationship with food. I understand it’s importance and it’s brilliance. It’s amazing the way food can alter your body and mind. Spending such long hours on my feet each day, means it’s important to recharge and refuel my body with nourishing food. I don’t believe it’s necessary to totally cut any food groups out. It’s all about everything in moderation.
I try to stay away from processed food as much as possible, with a few exceptions. The main reasons being that I don’t like not knowing what is in it, but mostly because I would prefer to know how to make it myself, rather than open it. I’m self taught so this curiosity has somewhat created a curriculum for me.
I’m currently about to embark on a huge journey as Executive Chef of Two Hands Bar and Restaurant, set to open in Tribeca at the end of this month.
Through Two Hands, I hope to reconnect people with fresh, wholesome and vibrant food. It’s hard in New York as everyone eats out all the time. Most of the accessible food is heavily processed or hidden under or by something. I’m excited to show the greater community how much they can love and enjoy fresh food. And that it’s definitely not a chore to eat!
Food doesn’t have to be complicated. My approach to cooking is simple; create balance and texture in as little steps as possible.
A few questions for Frankie
What’s your survival food when you’re on tour, travelling or working late in your business?
Any nuts or seeds. Just a small handful can go a long way!
What’s your healthy go-to comfort food – either at home or in a restaurant?
Sesame soba noodles (here’s one of my faves).
Do you have a secret remedy that keeps either your voice / mind / body in
shape?
Lots of water and a positive attitude.
What’s the most obscure rider or patron’s request you’ve ever heard?
A customer once asked to substitute yoghurt for bread on the avocado toast.
Who would you most like to have dinner with? Dead or alive and why?
James Corden. He is intelligent and hilarious. It would make for a very funny night!
What is your can’t live without kitchen gadget?
Mortar and pestle.
Which ingredient makes you the happiest?
A really good quality extra virgin olive oil.
Frankie Cox’s Cauliflower Couscous
- Yield: Serves 2
Ingredients
½ cauliflower
½ cup almonds, roasted, roughly chopped
1 tbs golden raisins
½ red onion, finely sliced
1 tbs capers, rinsed
100g feta
½ bunch parsley, roughly chopped
½ lemon, juiced
2 tbs extra virgin olive oil
Salt, to taste
Orange zest, to garnish
Instructions
- Break the cauliflower down into large florets and place in your food processor.
- Pulse until the cauliflower starts to resemble couscous.
- Transfer the cauliflower couscous to a medium mixing bowl.
- Add the remaining ingredients.
- Mix well and serve.
