SARA RAMEN
D&D sweetheart Sara Ramen on spending ISOLATION in her hometown of Perth, her most beloved recipes, and where she’ll be heading as soon as lockdown is over.
Model, world-explorer and Italian food lover Sara Ramen has spent lockdown in her hometown of Perth. Since lockdown restrictions began lifting in Australia, she’s been reconnecting with life’s simple pleasures again - coffee, friends, facials - while keeping up a few rituals she learned along the way.
Here, we chat to Sara about learning to love her childhood city again, the beauty of the perfect Melanzane Parmigiana and a certain Italian phrase that seems to sum up the joys of eating.
As a model you usually spend the year moving around. How has it felt to spend so many months at home in Perth?
I’ve really enjoyed staying in one spot and finding some balance. I’ve loved not having to worry about travelling or saying goodbyes. I didn’t anticipate staying here for so long when I arrived in December but I think it’s been good for the soul. My dad is also here at the moment so it’s been really nice having the three of us in one city. I always wanted to run away from Perth when I was younger, but I’ve learnt to appreciate it as I’ve grown older – it’s so beautiful here, we’re very lucky plus it’s 22 degrees at the end of June… I can’t complain!
You are such a wonderful cook and you seem particularly enamoured with Italy and italian food. What do you love so much about it? And which dish do you love making most?
Thank you, I promise to cook for you when I get back to London!!! I have always loved Italy but I think my infatuation came about when I was 22 years old and I went to Florence for six weeks to study Italian. I found myself ditching classes and spending my days at the markets (this is when my cantucci obsession started.) There’s an Italian expression “a tavola non si invecchia” which means “at the table one does not grow old.” A meal is not just a meal, it’s the complete experience – being surrounded by good company and good food is what it’s all about! This resonates so well with me when I think of our summers spent in Positano, where we have lunch at Da Adolfo every day and dinner at Bar Bruno - it feels like time stands still. One of my favourite dishes is Daniele’s Melanzane Parmigiana at Da Adolfo – I started making it during Iso and it’s soooooo gooood!!!! I think the key to Italian cooking is keeping it simple and using the freshest seasonal produce but also putting your heart and soul into it, I think that’s the most important part.
The days will be getting a little cooler in Australia now. How has your cooking changed since the hot summer weather has subsided?
I’ve never been good with the cold so I always try to warm myself up with food. Lots of sautéed leafy greens, roasted vegetables, heartier pastas and soups. My mum makes a great fish pie so that’s on the to-cook list and I’ve never made a ribollita so that’s on the list too! And lasagne!
The lockdown restrictions will be much more relaxed for you now. What was the first thing you did when life started returning to normal?
I started seeing my friends a lot more, had a facial, started Pilates in the studio again and oat milk cappuccinos at my favourite café.
You’ve spent the last few months with your mum. What have you loved most about spending so much time together? And what has been a little challenging?
We always spent about a month in Italy over the summer but it’s the first time in a while that we’ve spent this much time together. I left home when I was quite young so I think the silver lining to the lockdown has been having this quality time together. In saying that, I convinced her to get a Kelpie puppy during isolation so things were definitely on edge during Gigi’s toilet training!!
Is there anything you will miss about the isolation period?
Yes…not feeling guilty about not going out!! I’m such a homebody, I’ve loved spending this time at home cooking.
Where will you be heading once you’re allowed to travel once again?
Back to London, I miss it so much!
SARA'S SCONES
You'll need
500g plain flour, sifted · 1 good handful wholemeal flour · 2 heaped tablespoons raw sugar · 2 heaped tablespoons baking powder · 1 heaped teaspoon cinnamon · 1 teaspoon salt · 110g unsalted butter at room temperature, cut into cubes · 150g sultanas · 300ml milk · 1 egg, beaten.
1. Preheat oven to 200*C and line a baking tray with baking paper.
2. Mix the sifted flour with wholemeal flour in a large bowl followed by the sugar, salt, cinnamon and baking powder.
3. Add the butter and combine with dry ingredients using fingertips. It should be very crumbly and look like breadcrumbs.
4. Mix sultanas in and make a well in the middle of the mixture. Pour in the milk and use a fork to combine. It’s very important not to overwork the mixture. Use your hands to make sure everything is well combined. The dough should be firm and not sticky, if it’s sticky add a bit more flour and if it’s dry add a bit more milk.
5. Sprinkle some flour on your benchtop and roll the dough so it’s about 3-4cm thick.
6. Cut the dough using a scone cutter – don’t twist the cutter as you pull up ! Place them onto the baking tray. Make sure they’re close to each other as this will help them rise.
7. With a brush, coat the tops with the beaten egg and bake for about 15 -18 minutes. I left them in for 17 minutes this time. They should be lightly golden and firm to the touch.
8. Serve warm with cream and jam. I love eating them with my homemade strawberry rhubarb compote!
