Podcast appearances and mentions of arthur street kitchen

For the past couple of months, we've been exploring what the good society is all about, how we can create systems and communities that support people and planet to thrive. On this episode, we have a slightly different take on the topic. Dumbo Feather's editor Kirsty de Garis is speaking with someone who had made her way into just about every kitchen in Australia with her gorgeous cookbooks – Hetty McKinnon. Hetty is a Chinese-Australian cook who established Arthur Street Kitchen in Sydney's Surry Hills in 2011, and not long after released her first cook book, Community, which shared the much-loved vegetable recipes she was serving. Since then, many a fine cook books have followed, including her most recent: Tenderheart, a book about vegetables and unbreakable family bonds. Hetty spoke with Kirsty in September 2022.

This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks.Hetty’s entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for her recipes. That early salad business built a community — the ritual of delivering a salad would lead to, as Hetty writes, “lively conversation, exuberant laughter and a constantly evolving hunting and gathering of stories and histories.”That first cookbook — titled Community: Salad Recipes from Arthur Street Kitchen — quickly became quite popular, leading to a second cookbook aptly titled Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad. (And then her third: Family: New Vegetarian Comfort Food to Nourish Every Day.) And Hetty's publishing path continued, bringing Hetty and her family to Brooklyn, where she now lives and where she wrote (and photographed) her fourth cookbook, To Asia, With Love: Everyday Asian Recipes And Stories From The Heart. It’s a warm, inviting book — and her most personal book yet, which Hetty describes as a “homecoming … a joyous return to all the humble yet deeply nourishing flavors and meals of my childhood.”START COOKING TODAY: Bookshop | Hardcover Cook | IndieBoundLike all of Hetty’s books, the recipes are vegetarian and plant-based — a fact that’s easily glossed over, as we’ll discuss — and you’ll find everything from homemade kimchi to Cacio e Pepe Udon Noodles to Asian-inspired salads like a Smashed Cucumber Salad with Tahini and Spicy Oil.And Hetty’s bringing food stories to life beyond cookbooks: She launched a bi-annual food magazine, Peddler Journal, in 2017, and hosts the publication’s sister podcast, The House Specials.Hetty joined us remotely from her home in Brooklyn for this week’s show. Stick around — it’s a great chat, and we’re playing, of course, a salad-themed game to close the episode. So let’s head now to our virtual studio where Hetty McKinnon joined us to #TalkCookbooks. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks.Hetty's entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for her recipes. That early salad business built a community — the ritual of delivering a salad would lead to, as Hetty writes, “lively conversation, exuberant laughter and a constantly evolving hunting and gathering of stories and histories.”That first cookbook — titled Community: Salad Recipes from Arthur Street Kitchen — quickly became quite popular, leading to a second cookbook aptly titled Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad. (And then her third: Family: New Vegetarian Comfort Food to Nourish Every Day.) And Hetty's publishing path continued, bringing Hetty and her family to Brooklyn, where she now lives and where she wrote (and photographed) her fourth cookbook, To Asia, With Love: Everyday Asian Recipes And Stories From The Heart. It's a warm, inviting book — and her most personal book yet, which Hetty describes as a “homecoming … a joyous return to all the humble yet deeply nourishing flavors and meals of my childhood.”Like all of Hetty's books, the recipes are vegetarian and plant-based — a fact that's easily glossed over, as we'll discuss — and you'll find everything from homemade kimchi to Cacio e Pepe Udon Noodles to Asian-inspired salads like a Smashed Cucumber Salad with Tahini and Spicy Oil.And Hetty's bringing food stories to life beyond cookbooks: She launched a bi-annual food magazine, Peddler Journal, in 2017, and hosts the publication's sister podcast, The House Specials.Hetty joined us remotely from her home in Brooklyn for this week's show. Stick around — it's a great chat, and we're playing, of course, a salad-themed game to close the episode. So let's head now to our virtual studio where Hetty McKinnon joined us to #TalkCookbooks. See acast.com/privacy for privacy and opt-out information.

Joining me on the show today is cookbook author, writer, podcaster, and infamous salad queen, Hetty McKinnon. After she had her children, Hetty wanted a way to connect with and build relationships in her community so she decided to start making hearty salads from her home kitchen in Sydney and delivering them to her hungry neighbours on her bicycle. She named her small operation Arthur Street Kitchen and it quickly grew a cult following which led to the publishing of her first book, Community, in 2013. And the rest, as they say, is history.  Hetty now lives in Brooklyn and recently published her 4th book, To Asia with Love. This book is a personal homecoming story for Hetty - an exploration of her heritage and a return to the humble, nurturing flavours and meals of her childhood as a Chinese girl born in Australia. Beyond writing cookbooks, Hetty does so much in the food community - she’s a storyteller at heart and works to highlight the personal stories of everyday cooks and important issues surrounding food, culture, and identity through her food magazine which she started called Peddler and accompanying podcast called the House Specials. Hetty and I chat about her new book, her experience of growing up as a third culture kid and the extraordinary role food has played in her life.

Hetty McKinnon is a New York-based cook and food writer from Sydney, who is perhaps best known for her much-loved recipe books, Community, Neighbourhood and Family, and her salad-making venture that started it all, Arthur Street Kitchen.A career in food wasn't on the cards for Hetty early on. She actually spent her 20s working in fashion and beauty PR, before deciding to make a change in her 30s to find work that would better fit the lifestyle and flexibility she wanted, as a mum to three young kids.As the story now famously goes, Hetty started making salads in her tiny terrace kitchen in Sydney's Surry Hills, packing them up on her bike and delivering them around the neighbourhood. Before long, her loyal customers were asking for the recipes and three cookbooks later - with a fourth on the way - her delicious vegetarian creations have gone global, adored by home cooks around the world.Since relocating to Brooklyn in 2015, Hetty has carved out another new chapter in her career, launching an independent magazine called Peddler Journal, which celebrates multicultural food stories and writers, and a podcast called The House Specials.In this episode, Hetty talks about:· Her cross-cultural upbringing and early career in public relations· Making the leap from PR to salad maker and self-publishing her first cookbook, which went on to become a national bestseller· Starting afresh in New York and what life and work has looked like for her since moving with her family to a new city· The idea behind Peddler, why it's a rebuttal to mainstream food media and how she continues to turn her creative interests into successful ventures· Her bravest moment, the women who inspire her and her best tip for anyone who might be considering a career leap of their ownCREDITSHost and producer: Jacqui OoiJoin us on Instagram: @whatshedidnextpodcastVisit whatshedidnext.com.auWith thanks to our guest Hetty McKinnon, a cook and food writer with a passion for vegetables. Her recipes and writing can be found in ABC Life, Good Food, Bon Appetit, Epicurious, Food & Wine and The Guardian.As well as her genre-defining debut Community, Hetty is the author of two further bestselling cookbooks: Neighbourhood and the award-winning Family. Visit www.arthurstreetkitchen.com/Hetty is also the editor and publisher of food journal Peddler and hosts its podcast The House Specials. Visit www.peddlerjournal.com/Hetty's new book To Asia, With Love will be out in Australia in October 2020. Visit www.panmacmillan.com.au/9781760787677/ See acast.com/privacy for privacy and opt-out information.

This episode we welcome Hetty McKinnon into our kitchen to discuss her latest cookbook, Family. (https://www.booklarder.com/books/info/family-new-vegetarian-comfort-food-to-nourish-every-day) Hetty created Arthur Street Kitchen in 2011 in her Sydney, Australia home to make and serve salads to her community. That endeavor led to her trio of cookbooks, a food journal (https://www.peddlerjournal.com/)and eventually to an event space (https://www.neighborhoodstudiobk.com/) in Brooklyn, New York. Enjoy this talk and purchase your copy of Family (https://www.booklarder.com/books/info/peddler-journal-issue-4-spring-summer-2019)here. Family https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/Q647bpXe.jpg Special Guests: Aran Goyoaga and Hetty McKinnon.

FamilyBy Hetty McKinnon Intro: Welcome to the Cookery By the Book podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining-room table, talking to cookbook authors.Hetty McKinnon: Hi, this is Hetty McKinnon and I'm the author of a new cookbook called Family: New Vegetarian Comfort Food to Nourish Every Day.Suzy Chase: Everything you do has a special homey welcoming feel, from Neighborhood Studio, your community kitchen, to Peddler Journal and Multicultural Food Journal, to your blog, Arthur Street Kitchen, to your latest cookbook Family. Take me back to Surry Hill City in 2011 when you rode around your neighborhood delivering salads to locals. Talk a bit about your style of creating, feeding and connecting with community.Hetty McKinnon: Great question. So, Arthur Street Kitchen was a salad delivery business which was started out of my home kitchen in Sydney in a little neighborhood called Surry Hills. And at the time before this, I think people didn't quite understand that I wasn't involved in food. Before 2011 I was... many years I worked in PR, living in Sydney and London, and then we moved home and I had three children in quick succession and I just really decided I wanted to do something that I could do from home, that kept me within my community. It was just a really special time and a special neighborhood.Hetty McKinnon: I have been vegetarian for many years, and even though Surry Hills has a lot of beautiful food, it's one of the most popular food areas in Sydney, I thought, actually there's no one really making salads, like vegetarian salads, big salad with lots of multicultural flavors. So I just thought, hey, I'm going to do this. And I started... I use business, like I'm doing air quotes right now, "business" in inverted commas, because I didn't really see it as a business. I just thought, actually just really want to cook for people. Because before this I didn't really... as I said, I wasn't involved in food, so...Hetty McKinnon: Once I started cooking, I really realized that connection that can be [inaudible 00:02:25] through food, that was quite unique, that feeling of cooking for someone and of them appreciating the effort that you've put in something that you've made with your own hands, was quite a... almost an addictive feeling. I just felt this incredible emotional connection that I'd never experienced before. So basically I made these salads, they were vegetarian salads, vegetable based, seasonal, and I'd pop them in a little container and put them on the back of my bike and I cycled them around my neighborhood.Hetty McKinnon: So for me that business was always... I always felt like it was more for me than for other people. I got such joy out of the feeding. But never did I expect that the people I was delivering to would respond in the way that they responded. I never imagined that over this exchange of a salad box that you could become lifelong friends with somebody. That you in 10 minutes, or... I have to say, Suzy, I took a long time delivering, because I talk so much. And I would just look forward to seeing these people. I only delivered two days a week. And those two days it was... I just wanted to see people, I just wanted to talk to them. We'd talk about the food a little bit, but we'd also talk about life and the neighborhood and love, and all these things. In that exchange of a salad box there would be this deep friendship being formed. It was just really special, and many of those people are still my very close friends. I see them as part of my family now.Hetty McKinnon: So yes, it was a really incredible thing, and the business just took off. I never advertised it, I didn't really want to... I didn't want people to know about it, almost. I wanted it to really develop from word of mouth. I wanted people to really only find out about it because someone loved it so much that they told them about it. Once word got out, though, it started getting hard, because I only really delivered to a very small area, because I was doing everything myself. Like you, Suzy, with your podcast, I was a one woman show. I was basically teaching myself to cook while I ran the business. I didn't really... all these salad recipes were made up on the week of the delivery.Hetty McKinnon: Every week I made up four new salads. Because I guess sub-consciously I was teaching myself to cook, I was teaching myself about flavor and about what vegetables went with what spices, what vegetable teamed well with which grain, and each salad recipe was a story to me. It was my way of saying something about my life. It was me reaching back into my memory and going, wow, I had this salad six years ago in Puglia, in Italy, and that felt very evocative to me, and it reminds me of that particular vacation, and so I want to create a salad that's around that. Or certain ingredients, we started incorporating a lot of Asian ingredients, and that's because my mum was in the kitchen with me, she would come and... because my youngest at the time was one, this was when I started Arthur Street Kitchen, and she would come and look after my son [Hok 00:06:22] while I was cooking, but of course my mum's an amazing cook so she would come into the kitchen and boss me around. She would tell me all the things I was doing wrong and give me advice and...Hetty McKinnon: I think that business to me was special from that point of view too, because it made me closer to my mum. It brought me closer to the story of her life, and she would tell me things while we were cooking together that she wouldn't normally tell me. The cliché of the little old Chinese women gossiping, that was us in the kitchen. It was just a really special business, and I guess from that I wrote a book that was called Community, and that book is... it just did these things that I never expected it to. At the time I'd never written a recipe before, and people asked me... about a year before I wrote the book people would start asking for recipes. "Oh, I really love that roasted carrot salad with the [inaudible 00:07:32], can I have that recipe?"Hetty McKinnon: So I would go home and write these salad recipes and email it to people, just customers. And then it got to the point where, there was this one week, seminal week in deliveries, when four people said to me, "Oh, you should write a cookbook". And I was like, that's a sign. I should write a cookbook.Suzy Chase: Yes!Hetty McKinnon: So I started writing this collection of recipes, and it was just all the recipes that I had made over the... I think it was about a year or 18 months into the business. And I had this collection of recipes, and it was hard, Suzy, like the first... it took me about a year to write that book, because I was also running the business and had three young children at the time. And it took me a year to get all these recipes down, and salad deliveries turned into book deliveries, so there were a few weeks when I was delivering these books and salads. It was just an incredible time, unexpected. That's the story of Community, and Community is coming up to its fifth year in Australia and it's been a bestseller since the very beginning.Suzy Chase: On your blog, you wrote: "My husband and I and our three children, Scout, Dash and Hok, now live in a leafy part of Brooklyn. Here I continue to make friends with salad". Now, as a non salad lover I took that sentence to mean that you learned to like salad. Did you always love it?Hetty McKinnon: I love vegetables, so... I think that line actually means, I continue to make friends through serving salad.Suzy Chase: Oh... oh my God, I left out a comma.Hetty McKinnon: So there's that whole... people joke about this a lot, because there's that Simpsons episode where Bart says, "You can't make friends with salad". Well, I say that I've defied Bart Simpson by saying, I have made a lot of friends through salad. But salad, it's funny, it is actually a really pertinent question, because I'm Chinese, I grew up in a very traditional Chinese household, and we never ate salad. In Chinese culture you don't really eat a lot of raw things, because it's not... they deem it as too cold for your body, so it imbalances your body. Because there's a whole yin and yang thing, balancing hot and cold. So raw food is not something we eat a lot in Chinese culture.Hetty McKinnon: Through cookbooks and really diving into the flavors from my childhood, I just discovered like, wow, you can roast and you can char grill and you can pan fry and I just thought, salad is the best way to present these vegetables. There is so much you can do with salad. There is all these journeys that you can go on through using spice and texture and even things down to herbs and nuts. With the herb that you... I used to do this thing with my friend in Sydney where we'd go, "Okay, so if it's a French salad, what nut are you going to use?" And I would say something like, "Oh, hazelnuts". Or, "If it's a Middle Eastern salad, what nut are you going to use?" I would say, "Oh, maybe a walnut". So there's all these different ways of injecting these elements into salads that give them real personality and a real story and a real character.Hetty McKinnon: To me now, Family is more than just salad. There's a very hefty salad chapter, but there is also things like soups and pastas and bakes and a whole egg chapter. But if I had to choose one type of dish I would eat for the rest of my life, it would be a salad, because I can do anything with a salad.Suzy Chase: Talk to me about the idea of cooked lettuce. I grew up in Kansas, and we always ate lettuce raw. We never cooked it.Hetty McKinnon: Yes. I think most people in the world eat lettuce raw. As I was saying, in Chinese culture, we don't eat a lot of raw food, so lettuce is used as a very common base for stews. So there would be a mushroom stew that would... shiitake mushrooms that go on the top, or sometimes there's abalone, there's also an abalone stewed dish that would have cooked lettuce on the bottom. So most of our greens in Asian culture are cooked. Cooked lettuce is such a nostalgic taste for me.Suzy Chase: Yes. On Monday evening I made your stir fried lettuce bowl, with ginger fried rice and fried egg. And the lettuce still had a bit of crunch, but it was nice and warm, and it was coated with the sauce. Can you describe this dish?Hetty McKinnon: The fried rice for one is my favorite fried rice. It is ginger, it's very minimalist in ingredients, but ginger is the main flavoring for the rice. And then I've added the cooked lettuce, which is cooked in a soy sauce. You can use lots of things, you can use oyster sauce if you're not vegetarian, you can use the vegetarian stir fry sauce, a mushroom sauce, but I've used a soy based sauce. And then it's served with a fried egg. And a fried egg is something we ate a lot with rice. It was like my mother's... when she was in a hurry or she didn't have a lot of time, she would always make these fried eggs, perfectly made in a wok with brown frizzled edges and the yolk would be made custom according to how each of her children enjoyed it.Suzy Chase: In this cookbook there are family stories sprinkled throughout. Tell us about... and I'm not going to pronounce her name right. Julia [Bushitil Nishamora 00:13:55] and her darling family.Hetty McKinnon: Julia is a friend and colleague from Melbourne, in Australia, and she is of Maltese heritage. So she shares with us a Maltese ricotta pie which is nostalgic to her because it's the pie that her aunt made for her when she visited her in Malta. I think she's the queen of comfort food. She speaks fluent Italian, she lived in Italy for some time. She's actually an Italian teacher. And she has this Maltese heritage, and her husband is Japanese, so she also has that kind of influence. So she's got a really wonderful... I see her as... encapsulates multi-cultural Australia, in a way. I'm just touching on those family stories that are in Family, that you talk about. I see those stories as really the beating heart of the book. As cooks, as authors, as recipe developers, we're all part of this eco-system of history and... I find other people's stories so inspiring. Other people's stories bolster my own story, if you know what I mean.Suzy Chase: Yes.Hetty McKinnon: And it makes me feel like I'm part of a community that is larger than just myself, and I love to celebrate that. People have asked me before, "Why would you feature another person in your book? It's your book". And I'm like, but this is what I actually love the most. It's really sharing other people's stories and having that resonate just not only with me, but with other people.Suzy Chase: The other night I made your other recipe, on page 42, for the deconstructed falafel salad. I love your interpretation of this recipe. Describe this.Hetty McKinnon: Who doesn't falafels? We love falafels. I'm vegetarian, of course, and falafels is often the vegetarian option for non meat eaters. It's roasted chickpeas, and you can incidentally do this with any legume, you don't have to use chickpeas, you can use... I've done it with cannellini beans or navy beans, or borlotti, Roman beans. But it's just this method of you cooking it in olive oil and some garlic and some spices, and it just... the flavor intensifies and it gets this crispy coating on the outside and it's so more-ish.Hetty McKinnon: And then the salad has a lemon tahini that's finished off, it's got the wilted kale alongside the freshly shaved cucumber. There's some herbs and lemon mixed in there. So there's a lot of texture and a lot of flavor, and it's just so deeply satisfying. You can serve it with pita chips. Some people like to eat it without, because it's then gluten free, but some pita chips is always nice too. So it's all about bringing in lots of layers of flavor, but then also bringing in lots of layers of texture. And I think the salad really encapsulates all of that.Suzy Chase: The lovely thing about this cookbook is that you can combine frozen this, or store bought that, or canned whatever, and the dish comes out perfectly home made and fresh.Hetty McKinnon: I don't always get to go to the greenmarket every week. Sometimes I'm just so busy, I have to make do with my local grocery store and my local greengrocer, and that's okay too. I want this book to be really egalitarian. I think there's a lot of guilt. People feel guilty. It's like, if I'm going to be a vegetarian, or if I'm going to eat more vegetables, I have to shop at the greenmarket. And if that's going to be the difference of what's stopping someone from eating more vegetables, I say just go to your local supermarket or greengrocer, and get that broccoli, it's okay.Hetty McKinnon: I want people to feel like they can use canned beans, because in reality busy families, even if you're a busy single person, you don't have to have a family, just busy people, don't have time to cook chickpeas from scratch. You have to soak it 24 hours before you're going to cook it, and then it's another 45 to two hours of cooking. It's a long process, and from a practical point of view, I don't want that to be turning people off from making this amazing deconstructed falafel salad, if they think that, "Oh, I need to soak chickpeas".Suzy Chase: Onto my segment called My Last Meal. What would you have for your last supper?Hetty McKinnon: Would be probably ginger fried rice. Something like that, something that's direct from my childhood, that brings me ultimate comfort. Or a salad, probably like a childhood broccoli salad.Suzy Chase: Where can we find you on the web and social media?Hetty McKinnon: Okay. So you can find me on Instagram @hettymckinnon, just my full name spelt out, no dots or underscores. Or at my website, www.arthurstreetkitchen.com.Suzy Chase: This has been terrific. Thanks so much, Hetty, for coming on Cookery By the Book podcast.Hetty McKinnon: Thank you, Suzy. I'm so happy to talk to you.Outro: Follow Suzy Chase on Instagram @cookerybythebook, and subscribe at cookerybythebook.com or in Apple podcasts.Outro: Thanks for listening to Cookery By the Book podcast. The only podcast devoted to cookbooks, since 2015.

One of our favorite Australian exports? Hetty McKinnon! She’s a champion of salads, an indie magazine publisher, and one of the nicest people in Cherry Bombe’s hood. She’s also written and produced three cookbooks that beautifully illustrate what’s important to her: Community, Neighborhood, and her newest one, Family. Tune in and hear about Hetty’s early years in Australia as the daughter of immigrants, the journey that led her to Brooklyn, and some easy salad dressing recipes. Plus, find out who Emma Glubiak of The Kitchn and Apartment Therapy tells us who she thinks is the Bombe! Thanks to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring this season of Radio Cherry Bombe!

For the spring season finale of Eat Your Words, Cathy is joined in the studio by Hetty McKinnon, author of three cookbooks, the founder of the local salad-delivery business Arthur Street Kitchen, and the founder of Peddler, a multicultural food journal. Hetty shares why she focused on the broad theme of family for this cookbook, and how it's a vegetarian cookbook geared towards everyday family meals. Hetty also talks about how her cooking is inspired by the memories and crafty tricks of her Chinese mother. We'll talk about how Chinese and other multicultural elements are intertwined into her everyday cooking, and how cooking for family shouldn't be fancy, but fun. Eat Your Words is powered by Simplecast.

[This episode was recorded just before the sudden death of Dale Sales, legendary Dad and human. He is much mourned.] Crabb feels a bit off kilter when Sales is nice to her for the second episode in a row, but everything returns to normal when she is subjected to some Salesplaining. Crabb and Sales reflect on some recent True Crime Podcasts and whether this format is a beacon of hope for investigative journalism.Community: Salad Recipes from Arthur Street Kitchen - by Hetty McKinnonNeighbourhood: Salads, Sweets and Stories From Home and Abroad - by Hetty McKinnonFamily: New Vegetable Classics to Comfort and Nourish - by Hetty McKinnonHetty McKinnon and Annabel Crabb in Conversation for SWF - Giant Dwarf Theatre, 29 August 2018Teacher's Pet - Podcast by Hedley Thomas from The AustralianUnravel - ABC True Crime Podcast- Blood on the TracksTrace - ABC Podcast with Rachael BrownBowraville Murders - Podcast by Dan Box from The AustralianOne Hundred Years of Dirt - by Rick MortonThe Peacock Summer - by Hannah Richell

Recorded merely moments before they appeared on-stage before an audience of 2000 punters, Crabb and Sales recall some of their investigations into political drama which is based largely on real-life events. Plus, who was Australia's weirdest Prime Minister? You might be surprised who they come up with.Everywhere I Look by Helen GarnerBowraville Podcast by Dan BoxThe Marmalade Files by Steve Lewis and Chris UhlmannThe Mandarin Code by Steve Lewis and Chris UhlmannStop at Nothing: The Life and Adventures of Malcolm Turnbull by Annabel CrabbThe Pilgrim's Progress by John BunyanCommunity: Salad Recipes from Arthur Street Kitchen by Hetty McKinnon

Hetty McKinnon is the creative force – and salad-making ace – behind Arthur Street Kitchen. Her one-woman business saw her taking lunch orders from locals, creating meals from scratch at her Surry Hills home, and personally delivering these salads every Thursday and Friday on her bike. To pull this off, Hetty had to single-handedly cook 100 salads a week in her domestic kitchen, playing a game of ingredient Tetris just to fit all the required produce into her very normal-sized fridge. And even if it was plummeting with rain, Hetty would make all the salad deliveries herself – something she's been doing (without complaint!) since 2011. During this podcast, Hetty also talks about life before her Arthur Street Kitchen adventures – such as her start in PR, and her macaron-making challenges for Remy & Lee's – as well as the cookbook she created after people kept asking for her much-loved salad recipes. The resulting publication, Community, has been a hit, but producing the title also led to Hetty's first-ever appointment with a physio – it was that gruelling!  She also talks about the next chapter of Arthur Street Kitchen, which is moving from Surry Hills to Brooklyn; what it's been like to be a vegetarian for the last 20 years, and where she likes to eat and drink in Sydney.