Neredah McIntosh

WHEN your foodie family is one of Melbourne's most celebrated, it's no surprise that the art of eating provides endless inspiration from one generation to the next. Here, Neredah McIntosh together with her chef father, Andrew Blake, prepare their favourite summer dishes for Live With Us.

1. Photographed by ANNETTE O'BRIEN  

2. Interview NATASHA INCHLEY

3. Editor LOUISA DE KIEVIT  

4. Food For Thought: above, the tradition of eating well and sharing time at the table is a family ceremony. Neredah is pictured with her daughter Missy. The family wears COUNTRY ROAD throughout; above right, a Mediterranean-inspired blood orange and fennel salad. Scroll down for the recipe. Like Father, Like Daughter: below, Neredah in the kitchen with her father Andrew Blake.

TELL US ABOUT YOUR OWN GREAT PASSION FOR FOOD TODAY, AND WHAT INSPIRES YOU? Having grown up in the restaurant, it was very hard not to be engulfed by food and obsessed by it. I have always found inspiration in the many different ways food brings people together, along with the memories that come from sitting down together at the table.

YOU'RE NOW FOLLOWING IN YOUR FATHER'S FOOTSTEPS, HAVING TAKEN ON A TOP POST WITHIN THE FAMILY'S CATERING BUSINESS, BLAKES FEAST – WHAT IS YOUR PHILOSOPHY FOR CREATING THE PERFECT EVENT? When I started in the business, it was a very small company. We had to be masters of all trades, at one point I even did the accounts. But I think it did demonstrate to me that you have to adapt. Now that we’ve grown, my role has morphed into brand development, which factors in everything from how we present ourselves to the market, all the way through to the execution of events. We certainly tailor events to suit the needs of the client; we try to identify their personal style and how they like to eat, then we choose a menu appropriate to that, incorporating special personal touches along the way. Substance is key: you have to start with a feeling – little things like a personalised cocktail can set a tone and really put everyone in a celebratory mood.

1. Rocket, Shaved Fennel & Blood Orange Salad 

2.  

3. Ingredients: 

4. 2 handfuls rocket, washed and spun dry
   2 small fennel bulbs, shaved
   100ml extra virgin olive oil

5. 30ml white wine vinegar
   2 blood oranges, rind & pith removed & sliced into disks
   4 radishes, shaved
   sea salt & freshly ground black pepper

    

6. Method: 

7. Mix rocket and shaved fennel in a large bowl and dress with oil and vinegar. Place a third of the mix in a wide salad bowl. Scatter a third of the blood orange slices and shaved radish over the leaves and season. Repeat the process twice more to achieve a perfectly layered salad.
8.  

Orecchiette, Spring Pea,  Ricotta & Chorizo Salad    Ingredients:  1 chorizo sausage 150ml extra virgin olive oil 40ml sherry vinegar 1 tsp micro-planed lemon rind 3 cups orecchiette, cooked 2 cups fresh peas, cooked 1 long red chilli, thinly sliced 250g ricotta, crumbled 2 tblsp chopped parsley sea salt and freshly ground pepper   Method:  Cut chorizo in half lengthways and then slice half crossways into crescents. Cook over a medium-high heat in a heavy pan for a minute or two until slightly crisped. Drain the seeped oil from the chorizo into a small jar and add olive oil, vinegar & lemon rind. Screw on lid and shake well to mix. Put aside.  In a large bowl combine the orrechiette, peas, chillis, chorizo, ricotta and chopped parsley. Toss to mix all ingredients well. Shake the dressing and add most to the salad. Toss well, season to taste and add more dressing if required.