Read a review in the Sydney Morning Herald

Read a review of Clarissa’s restaurant Treehorn

According to my maternal nana Hilda, I followed her around in the kitchen from the very early age of three years, hanging onto her skirt and asking dozens of questions about what she was doing. She eventually got me a mini bench near the kitchen sink so I could help. I was probably the youngest kitchen assistant around. I even loved doing the dishes, seeing the mess turn into pristine organization.

The smells that came out of my grandmother’s kitchen were something to marvel at. I was drawn there like to a magnet and wanted to learn all that I possibly could. The dead animals never impressed me, there or anywhere, although she cooked them with great care and love. I secretly forgave her because of how she could make veggies and fruit speak.

She had three fridges, marble benches for making fresh pasta, one of those endless eight- burner stoves, and two ovens. Her Italian husband’s family, plus her own heritage, a mix of Swiss, French, and Lebanese, accounted for so much talent and amazing taste buds with food. Those fragrant smells — I was always fascinated by the transformation of simple ingredients into a wonderful variety of incredible tasty and colourful dishes.

My grandfather, as a graphic artist and talented inventor got the other half of my attention. He was an absolute legend.

Needless to say, I ended up in cooking school and, later in life, in art school. I love painting and I love cooking. I do, however, hope to die over my easel rather than over my hot stove!

I have an absolute blast when looking for great ingredients, organic as much as possible, and then planning my menu around what I have bought that week. Of course, the menu always includes some staples based on ingredients available all year around. It is a simple menu for a one-woman show. I truly hope you enjoy your experience.

Birdie Yum Yum is an ode to one of the funniest movies from the 60’s, “The Party”, with Peter Sellers.