Sarina Kamini | Author

Sarina Kamini

Phone: +61 458 619 710

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24.01.2022 Balance is overrated, in flavour as in life. Better to talk patterns. As a Mistress and as a woman, the latter opens up a whole array of alternate possibilities . . . .... . . . . . #mistressofspices #margaretriver #margaretriverregion #margaretriverwine #margaretriverfood #memoir #masala #thespicemistress #spicemistress #sarinakamini #storyteller #spice #ayurveda #ayurvedicspices #ayurvediccooking #ayurvediclifestyle #kashmirikitchen #sbsfood #goyaeats #food @sbsfood @goyajournal @jaidattani See more

22.01.2022 "As a seed, cumin is feminine and earthy... But grind those seeds and the whole profile of cumin is altered. The spice becomes masculine heavier and dirtier and less forgiving. Use a just a little too much and the weight of the dish will be thrown off balance by a muddy drag..." Still trying to work out how to upload my audio file from Saturday morning's Spice Mistress segment on ABC South West - any tips well received! In the meantime here's a little written excerpt from m...y first show. Tune in next week in Western Australia on 684 AM, or anywhere in the world online http://www.abc.net.au/southwestwa/programs/listenlive.htm. I'll be there every Saturday morning just after the news at 8.30am AWST - that's 6am IST or 10.30am AEST. That's a lot of letters! Next Saturday is black cardamom. As my chef friend says, a super sexy spice - a savour worth cuddling up to.

21.01.2022 I hope you like watching this. I loved making it . This is what a Spice Mistress is and does and feels. Much easier to show than describe. Trav gave me all the iMovie tips which meant I could edit, which was a blast. Thanks to my amazing brother Gaurav for the music by his group @midivalpunditz . To @_toshisingh_ for the beautiful illustration. And to Jodie at @fair_harvest_permaculture for letting me film the event. I look forward to bringing you more Spice Mistress Storie...s . @filmsbyalix . . . . . #mistressofspices #margaretriver #margaretriverregion #margaretriverfood #margaretriverwine #masala #masalablends #thespicemistress #spicemistress #sarinakamini #storyteller #ayurveda #ayurvedicspices #ayurvediccooking #sbsfood #goyaeats @sbsfood @goyajournal See more

20.01.2022 One of the big pleasures around releasing Spirits in a Spice Jar has been considering the interview questions asked of me by journos and reviewers - so many interesting perspectives! My latest favourite came via direct message earlier today: who can be a Spice Mistress and what are the responsibilities? I love that - as if handling spice denotes super power . For the full interview, follow the link to reviewer Parishmita's blog https://parishmitasaikia.wordpress.com//the-author-who-kn/

16.01.2022 Being a Spice Mistress means, not just knowing a spice intimately, but also understanding how a single aromatic interacts with others. I'm a HUGE fan of raw tasting of spices. I do it all the time. I smell them. I taste them. I have them by me as I write about them in order to really feel where they sit and then find the right words to express them to you. I'm loving adding a video element. That little shimmy when I tasted the spice? I laughed when I looked back at the vid - ...I didn't even know I'd done it! My little dance of pleasure https://www.youtube.com/watch?v=qeT72kDjGHQ

15.01.2022 Playing around in the kitchen on Saturday to create this recipe video for a very earthy aloo sabji. My little Ashok was my video guy for the spice in the pan segment, hence his leg in the corner of the video, and the slightly shaky camera work Love my little spice apprentice ... https://www.youtube.com/watch?v=ISkaVjdq0hM&t=37s

13.01.2022 It’s taken me years of cooking to get familiar with the language of spice. For spices mean flavour, of course. But when handled with awareness, spices also chatter and sing. I love the messages they impart. The way spice has taught me to understand the role of time. To know that finding balance is only a small part of the equation. Spice has shown me how to feel for the tone that isn’t present. And then to use that hole as a funnel through which to pour more and more flavour.... My name is Sarina Kamini. I grew up with an Australian mother and a Kashmiri father between coastal Australia and urban India. Cooking is a way to communicate family story and I grew up fully immersed in mine. Sharing what I have been given is my way of connecting with a community as interested in the human story as I am. How we eat. How we feed others. It all says so much about who we are. Of course sometimes food is just food and spice is just spice, and I like the simplicity in that side of the story, too. Lightness and levity is good. In my classes, we laugh a lot. I sometimes swear. You’ll know waaay too much about me by the time we’re done. And hopefully I’ll also have learned something about you, too. I’m an author. A mum. A wife. A nude swimmer. A cold ocean lover. A sometimes tree hugger. A very occasional wine drinker. An overly enthusiastic talker. A terrible recipe writer. (Too many deviations!) I’m also a spice mistress. It’s part of my world. Let me share it with you.

09.01.2022 I've been trying to find ways to express on short videos the language of spice that I use in my classes, and in my posts and columns. It's pretty tricky - this little short took my entire afternoon. I'm a work in progress ;) The importance to me is in transcribing the emotion behind the spice, and then how I support that feeling using other aromatics in the pan. This spice mix would do well to be heated on a low heat. Once the aroma of spice is released, throw in two cups of... diced, pre-roasted potatoes (I pre-roast mine in the oven with a little olive oil), along with three or four spring onions finely chopped. Cook down over low heart for around 45 minutes. Now, ratios in case you want to reproduce this pan... 1 tablespoon ghee 1 teaspoon fine pink salt one third teaspoon ground turmeric one quarter teaspoon ground ginger half a teaspoon of ground cinnamon 1 cinnamon quill (I had run out) one third teaspoon ground cumin 1.5 teaspoons ground corianger half teaspoon Kashmiri red chilli one quarter teaspoon dried ground red chilli 1 star anise 2 whole cloves

09.01.2022 How does a Mistress work with star anise? She expands around it...

08.01.2022 Margaret River’s broad landscape has given me so much space to develop as a Spice Mistress. Away from history. Of tradition but not bound by it. But I miss India. It’s been a pandemic since I was last there. By 2022 I’d like to be back, taking this new shape of Spice home for a while to see what happens. And to see what skills will develop to share with you . . . . #thespicemistress #sarinakamini #spicemistress #spice #storyteller #mistressofspices #masala #discovermargaretriver #margaretriver #margaretriverregion #margaretriverfood #margaretriverwine #westernaustralia #australia #kashmirikitchen #indianfood #india #wildswimming @sbsfood @goyajournal @netflixanz @netflix_in

06.01.2022 I’m cooking up a spicy celebration for a group of mothers and their adolescent daughters planning a coming of age/introduction to womanhood this weekend. Speaking with spices is my favourite way to connect, and since I’ve started classes and spice experiences I’ve been invited to celebrate some really beautiful milestones through my cooking. There was the group of amazing winery women who had me teach and cook in celebration of achieving financial targets at work. Another wom...an who invited me to take a private class for her and three women friends. It was only after she messaged a 'thank you' to me the next day that I found out the evening’s significance: it had been her first night entertaining in her home post-separation. My spice class has been the centre piece for fortieths. And fiftieths. For both men and women. Something about this Saturday night feels extra special. I was cooking tonight thinking what sort of essence I would have found helpful as an adolescent teetering on the threshold of womanhood. Stability, of course. Flavours strong and earthy. Ground cumin. Sweetness, a reminder of the childhood I want to keep. Cinnamon. Subdued heat, for the sexual smoulder I’m not quite prepared to have flame. Black mustard seed. And fire. For the self-determination I want to give free reign. Chilli. I’ll use all of these spices as I prepare my menu over the next few days. I’ll tell the stories to these women and girls as I serve them, and I hope that my food goes some way to articulating exactly what it is they need. Picture: Samira Damirova

03.01.2022 Cumin seed brings me so much joy. It's the smell of coming home from school, Dad or Mum starting the night's meal with cumin, chilli and turmeric in a pan. The scent would get right up my nose and I'd immediately start sneezing. But I knew I was loved. And I knew I was cared for. For the full clip on cumin seed's raw taste notes, head over to my YouTube channnel: https://www.youtube.com/channel/UCiDfo9WoumMoa6bqn6Bqsxw