Joan Campbell, home 1992
Food editor of Vogue Entertaining - hers are the sensitivities that sift through the "tastes of ..." to dictate how this season will taste. She says: "People are essentially voyeurs and they love to know how other people live." And that is what she does so well - culinary snapshots of other cultures: "You want to just do something very simple like having prawns and put - what I call the taste of Thai is just quick - just a toss of it, really and have a bit of lemon grass and ginger and ... we have quite a lot of Italian stuff here and I'm not talking about dead serious Italian stuff I'm talking about 'tastes of' - people love the 'tastes of' - they love those roasted peppers, polenta's madly fashionable now ... we've tried Mexican and cast it out ... we've tried Cajun and cast it out and we've tried a lot of stuff - got bored with them, wrong tastes - I mean like that blackened red fish - that just ruins fish." More ...
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