Paula Xiberras
It seems appropriate that Kim McCosker of ‘Four ingredients’ fame should have begun her career in finance.
Finance involves identifying and finding solutions to problems; Kim, as a busy, not to mention tired, working mum recognised the problem of putting together a meal each evening but found when she consulted her cook books the recipes were way too elaborate and time consuming.
When one evening a recipe called for a ‘spatchcock’ it was the last straw for Kim. Creating an evening meal had to be easier than delving into dictionaries to define ingredients. So was born the idea of four ingredients, simple delicious and easy to prepare meals from just four ingredients.
which for your information is ‘a game bird, split and ready for grilling’. No obscure list of ingredients as professed by such gastric gods as Jamie Oliver and Nigella.
When Kim first came up with her idea and contacted potential publishers she was initially turned away as no-one was willing to work with an unknown albeit revolutionary cook. Kim took on the marketing responsibilities herself calling shops as a consumer asking if they stocked the four ingredients book and going house to house with copies of her book for other tired workers as they returned home.
Kim’s ‘four ingredients’ have branched out to include versions for diabetics, gluten intolerant and other dietary requirements with a version for pets planned.
As a farmer’s daughter Kim tells me she never forgets to thank those who have joined her to transmit her message. Kim tells me she was informed by one or her readers that her recipe cards were available at their local Tassie IGA.
With a strong commitment to supporting farmers and their produce Kim was quick to call the IGA and thank them for their support. Kim also enjoys sharing her ideas on social media. Her wish to stand out with her attention to detail and always going the extra mile, manifested she tells me in taking a plate of cakes along to every interview she attends, most recently on studio 10.
It was at Studio 10 Kim was questioned by a lady who said she had been afraid to attempt chicken satay but now with the four ingredients approach didn’t find it so daunting, in fact she was ready to create her own variation of the recipe.
When I tell Kim her four ingredient pudding is one of my favourite recipes, she encourages me to go a step further including croissants as the bread base and adding some white chocolate … a combination she says, that is not to be indulged in to every day! Having tried Kim’s deserts I can only say the proof is indeed in the pudding!
Kim’s latest book ‘Ten Years In’ is out now …
