Inside Natalie Barr's kitchen Tuesday, August 25, 2015 @ 07:30:00
She's presented news on the country's top-rating breakfast television show, Sunrise, for 13 years but has also worked in print and radio here and in the US. A keen baker who objects to packet cake mix, she prefers traditional rather than experimental recipes. That said, she likes a challenge, has worked her way through the Australian Women's Weekly birthday party cookbook and reckons she can make the train cake in her sleep. A native of Bunbury, Western Australia, she now lives in Sydney with her husband, Drew, and their sons Hunter and Lachlan, 10 and 14.
My pantry: I use Cobram Estate light flavour olive oil because it's Australian and a good all-rounder, and for everything fancy I use Lomondo from near Mudgee. I eat Carman's no-fruit muesli all the time, even for lunch sometimes; I avoid fruit because I try to eat a low-sugar diet. The Jamie Oliver tomato and chilli pasta sauce is rich and has a bit of a kick – it's great in bolognese meatballs. I'm a bit of a 50-ways-with-mince person. I put Worcestershire sauce in everything to give it a richer taste – in brits, bolognese, anything mince-y.