At Home With... Not Quite Nigella, Food Blogger Extraordinaire
Lover of good food (and buttery pastries), Lorraine Elliott is the talented cook serving up the Not Quite Nigella blog
Mike Bell
6 December 2017
Lorraine Elliott is the woman behind Not Quite Nigella, one of Australia’s most popular food blogs. In her blonde-brick unit in Sydney’s south east – and in a surprisingly small kitchen – she diligently develops, then cooks, all of her original recipes. When she’s not in the kitchen, or in the adjacent dining area photographing her creations, she can be found eating out all over Sydney, ready to pen her scrupulously honest and insightful restaurant reviews.
Today, we peek inside Lorraine’s two-bedroom unit, from which great and delicious things emerge.
Today, we peek inside Lorraine’s two-bedroom unit, from which great and delicious things emerge.
Photos by Mike Bell Photography
Blogger’s Houzz at a Glance
Who lives here: Not Quite Nigella, aka Lorraine Elliott, her husband, a data scientist she refers to as Mr NQN, and Mochi, their senior rescue dog.
Where: Sydney, NSW
How did you become a blogger?
It began as an accident 10 years ago. I was stuck in a job as a media strategist, earning good money but not feeling fulfilled… although I thought that was the way it was supposed to be. It came to a point where I thought ‘I can’t do this for another 40 years’.
Blogger’s Houzz at a Glance
Who lives here: Not Quite Nigella, aka Lorraine Elliott, her husband, a data scientist she refers to as Mr NQN, and Mochi, their senior rescue dog.
Where: Sydney, NSW
How did you become a blogger?
It began as an accident 10 years ago. I was stuck in a job as a media strategist, earning good money but not feeling fulfilled… although I thought that was the way it was supposed to be. It came to a point where I thought ‘I can’t do this for another 40 years’.
My husband suggested I start blogging, and as food is the most important thing to me, I started to write about it. This was in September 2007 when people were first starting to share that kind of content on the internet. At the start I used to write it for my sister who is in London, about what our food-obsessed family was doing; what outings we were going on, what we were cooking for dinner, and me trying out recipes.
I’m not famous or the daughter of someone famous so I thought people wouldn’t really care about what I wrote, but people started commenting and following me. I cooked and wrote the blog after getting home from work for nine months. But when the GFC hit, I lost my job. Then Mr NQN suggested that I do the blog full-time.
I’m not famous or the daughter of someone famous so I thought people wouldn’t really care about what I wrote, but people started commenting and following me. I cooked and wrote the blog after getting home from work for nine months. But when the GFC hit, I lost my job. Then Mr NQN suggested that I do the blog full-time.
Now, ten years later you have 250,000 people following your blog, not to mention 52,000 on Insta. How has the blog changed in that time?
The content is similar – recipes and reviews – but there are more travel stories in the mix, simply because I get more opportunities to now. Plus, the recipes are not quite as simple.
The content is similar – recipes and reviews – but there are more travel stories in the mix, simply because I get more opportunities to now. Plus, the recipes are not quite as simple.
Lorraine in her dining area, where she photographs dishes for the blog
What’s behind the name Not Quite Nigella?
Back when I started, Mr NQN asked me how I would describe my style of cooking. I learned to cook by following Nigella Lawson so I described it as ‘like Nigella but not quite!’
What’s behind the name Not Quite Nigella?
Back when I started, Mr NQN asked me how I would describe my style of cooking. I learned to cook by following Nigella Lawson so I described it as ‘like Nigella but not quite!’
Lorraine in her living area
Where do you start when creating a new recipe?
I get inspired by eating out and visiting markets. Yesterday I had this delicious king prawn bruschetta that I thought would be a great recipe for the blog for Christmas.
I’ll go away and think about how to make it my own way. My version will be simpler than the restaurant’s as chefs often have access to ingredients that my followers won’t buy. I also try to make my recipe healthier: a common swap is offering a baked version of a deep-fried dish.
Where do you start when creating a new recipe?
I get inspired by eating out and visiting markets. Yesterday I had this delicious king prawn bruschetta that I thought would be a great recipe for the blog for Christmas.
I’ll go away and think about how to make it my own way. My version will be simpler than the restaurant’s as chefs often have access to ingredients that my followers won’t buy. I also try to make my recipe healthier: a common swap is offering a baked version of a deep-fried dish.
When you’re buying groceries, do you always check the ingredient list?
Always. I’m curious and like to know the percentage of meat in a sausage or filler in something. Because if I can make it myself with better ingredients, and share it with my followers, I will.
Always. I’m curious and like to know the percentage of meat in a sausage or filler in something. Because if I can make it myself with better ingredients, and share it with my followers, I will.
Cooking in her kitchen
Tell us about a typical day at home
I wake up and make Mr NQN’s lunch, which I video for Insta Stories. Something about me loves putting food in a box and making sure the lunch is well balanced, although it’s nothing fancy and usually involves leftovers.
I then start experimenting with a recipe that I’ve been thinking about. Today it was homemade falafels because I had some amazing ones at a restaurant that I wanted to recreate.
To counter all my eating, I head to my personal training session, which is usually at a park. I often then have lunch with a friend.
Tell us about a typical day at home
I wake up and make Mr NQN’s lunch, which I video for Insta Stories. Something about me loves putting food in a box and making sure the lunch is well balanced, although it’s nothing fancy and usually involves leftovers.
I then start experimenting with a recipe that I’ve been thinking about. Today it was homemade falafels because I had some amazing ones at a restaurant that I wanted to recreate.
To counter all my eating, I head to my personal training session, which is usually at a park. I often then have lunch with a friend.
When I come home, if I’ve finished making the recipe, I’ll photograph it in the dining area, then go to the study to edit the photo, write up the recipe and the story.
Who eats all this delicious food you make?
Mr NQN. He’s a keen cyclist so he has a huge appetite.
Who eats all this delicious food you make?
Mr NQN. He’s a keen cyclist so he has a huge appetite.
Lorraine writes up her blog in the study
Which part of the blog is the most time consuming?
Writing comes easier to me than photography, so that usually takes more time. Travel stories take eight hours of work each; a restaurant review less.
Which part of the blog is the most time consuming?
Writing comes easier to me than photography, so that usually takes more time. Travel stories take eight hours of work each; a restaurant review less.
What’s the best thing about working from home?
The commute! I’ve had careers where I’ve had to travel for such a long time; in Japan, it was two hours each way. And I’m not a morning person.
The commute! I’ve had careers where I’ve had to travel for such a long time; in Japan, it was two hours each way. And I’m not a morning person.
Lorraine’s favourite utensils include ultra-sharp Japanese Shun knives
And the best thing about your home?
The great thing about my house is that it’s small, so everything is within reach. My kitchen is about 2.5 x 2.5 metres so I only have what I need there. Also, this means I’m into multi-purpose kitchen tools – a lot of people who live in units and apartments are.
And the best thing about your home?
The great thing about my house is that it’s small, so everything is within reach. My kitchen is about 2.5 x 2.5 metres so I only have what I need there. Also, this means I’m into multi-purpose kitchen tools – a lot of people who live in units and apartments are.
Having said that, we’ve been here eight years and would love to move to somewhere bigger. I need props for my photographs and I have to store them in my study, so there’s not much space.
Mochi and his human in the bedroom
Tell us about Mochi
Mochi is a nine-year-old rescue dog we have had for a year. She’s a Maltese-Shih Tzu cross. She’s pretty much me as a dog. She doesn’t like being alone; I love being with people. She’s food-motivated like me. She loves to sleep, like me. Likes helping people, like me. Likes to solve problems. She’s a mini me.
Tell us about Mochi
Mochi is a nine-year-old rescue dog we have had for a year. She’s a Maltese-Shih Tzu cross. She’s pretty much me as a dog. She doesn’t like being alone; I love being with people. She’s food-motivated like me. She loves to sleep, like me. Likes helping people, like me. Likes to solve problems. She’s a mini me.
You’re an official ‘influencer’. Is that meaningful to you?
The main thing is that I take what I do seriously; I don’t recommend anything I don’t love myself. 99 per cent of the time I turn up unannounced and pay for my food when I review restaurants.
The hardest thing about having a blog?
There is no rest. When I’m finished with my blog I go onto my Insta feed then Facebook then Twitter. My parents, who grew up in a nine-to-five world, don’t understand the lifestyle I lead. It’s seven days a week… but it’s not hard because my readers are lovely. I read all their comments and I genuinely love what they say.
The main thing is that I take what I do seriously; I don’t recommend anything I don’t love myself. 99 per cent of the time I turn up unannounced and pay for my food when I review restaurants.
The hardest thing about having a blog?
There is no rest. When I’m finished with my blog I go onto my Insta feed then Facebook then Twitter. My parents, who grew up in a nine-to-five world, don’t understand the lifestyle I lead. It’s seven days a week… but it’s not hard because my readers are lovely. I read all their comments and I genuinely love what they say.
What advice do you have for people who want to enjoy cooking more?
It’s important to be curious and have fun with food; you can make a mistake and it’s fine because you’ll learn something about the ingredient.
My other piece of advice is always try and eat food with friends and people you love.
It’s important to be curious and have fun with food; you can make a mistake and it’s fine because you’ll learn something about the ingredient.
My other piece of advice is always try and eat food with friends and people you love.
Where are you off to now?
Once a month I cook and serve lunch at the ASRC (Asylum Seekers Resource Centre) in Newtown, Sydney. I’ve made some tomato hummus with pita bread, piri piri chicken drumsticks and creme caramel. And as a parting gift, here’s the recipe.
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Read more from our At Home With… series
Once a month I cook and serve lunch at the ASRC (Asylum Seekers Resource Centre) in Newtown, Sydney. I’ve made some tomato hummus with pita bread, piri piri chicken drumsticks and creme caramel. And as a parting gift, here’s the recipe.
Tell us
Did you enjoy this story? Tell us in the Comments below. And don’t forget to like, bookmark or share it. Join the conversation.
More
Read more from our At Home With… series
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Inspiring and real. Thanks for the story! I am going home to cook and blog tonight!
Lovely! Great peak into Lorraine's home and life. I love little Mochi too :)