INTERVIEW

With roots in home cooking and a deep appreciation for the shared experience of food, Jemima Lester has cultivated a unique presence in the Melbourne Culinary scene. What began as casual recipe sharing during lockdown has evolved into a thriving practice of private catering that now sees her curating intimate and memorable dining experiences nearly every weekend.

We caught up with Jemima to chat about her path into food, her go-to hosting tips and her favourite ways to style a table - just in time for the easter holiday season.

My name is Jemima Lester, I’m 28 and I live in Melbourne.

I work full time as General Manager of Melbourne based brand, Mr Winston Co. I have a private catering business and I do recipe development and create food content under @goodfoodthings_.

My route to cooking has always, and will always, come from my love of eating. My dad is an amazing cook, so I think a lot of my interest comes from him and growing up being encouraged to try everything and get involved in the kitchen.

I’ve always cooked for my family and friends andI would post food content online after making a food-based Instagram during lockdown. I was asked by a friend of a friend to cook for her birthday and figured this was a good opportunity to test the concept of doing private chef work.

This came at a time where online we were seeing this as a luxury—private chefs in the Hamptons, live-in chefs for celebrities, etc. I think what resonated with people was the sense of offering a glimpse into that world in a more accessible way and it really just escalated from there to now, something I now do almost every weekend.

Well executed, simple food is the answer I give when asked what my style of cooking is. I love and have a deep respect for really complex and technical cooking, however, I’ll always lean towards keeping it simple and being led by the produce I find. I do also get fixated sometimes and wake up desperate to eat something very specific, so it just depends on the day!

I love hosting and feel like the food is the part that most often creates stress for people (thankfully this keeps me employed as a private chef). I would say my top three tips are:

1. Cook something you’ve cooked before and can confidently execute.
   Your guests are there to enjoy your company, and to share good food and wine—not to critique or judge you, so I wouldn’t recommend trying to execute a degustation.
2. Plan a menu that allows you to be present with your guests while getting it on the table.
   Always have something ready for people to snack and sip on while you work away. Serve things for mains that you can prepare in advance—a main dish you can pull out of the oven or a salad from the fridge to dress, garnish and serve.
3. Set the vibe for your best shot at great dinner party execution
   Prepare a clear prep list for your menu, queue a playlist or pre-save a Spotify radio, use soft lighting, beautiful table linens and candles. Have chilled wine or a prepped cocktail for arrival. And most importantly remember nothing kills a vibe like letting your guests do the dishes.

I generally delegate the table setting given I very much struggle to delegate in the kitchen—my grandma always sets the table beautifully with linen tableware.

I do love flowers on the table also but ultimately candles, beautifully presented share plates and handwritten menus (for drama) alongside high quality neutral linens does the most.

While fresh flowers are beautiful, there’s nothing I love more than candles on a dinner table. Paired with beautifully presented share plates, soft linens in a neutral palette, and a handwritten menu (for a touch of drama), is my go-to for creating an inviting table setting.

I balance my full-time job with an almost full-time side hustle at the moment, so I do find winding down and switching off difficult. I use apps to block social media and do my best to stay off my phone where possible. To unwind, I cook something very simple and cathartic (spaghetti almost always) and love love love to read before bed.

My top three book recommendations are:

1. Everything I Know About Love, Dolly Alderton
2. Medium Raw, Anthony Bourdain
3. Tiny Beautiful Things, Cheryl Strayed

EASTER SLOW ROASTED LAMB, KIPFLERS WITH A SOFT LEAF SALAD

SERVES 4-5

Slow cooked meat is one of the most deceptively simple things to execute and serve for a group. You learn once how to slow cook a leg or shoulder of lamb and you likely won’t ever forget—it's very hard to mess up. Once it’s prepped and in the oven, it's a matter of letting it cook away and putting together very simple sides, of which I’ve shared two below.

@jemllester
@goodfoodthings_