Anyone wondering why Nigella Lawson came out a little fired up in the second half of her Canberra show on Monday night better head into Mr Frugii.
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The domestic goddess was treated to a selection of desserts from the Braddon “dessert laboratory” during the show’s interval.
Perhaps it was the sugar rush from the lemon meringue choux, the hazelnut praline the speculoos tart or the vegan banana caramel verrine.
"I had the most wonderful time in Canberra," Lawson told The Canberra Times on Tuesday.
"It was an unforgettable evening, and the huge space of the National Convention Centre felt positively cosy, thanks to the warm embrace of an audience that was welcoming, engaged, lively and inspiring. I'm very grateful.
"And on top of that, I ate some exquisite food. I need to come back soon."
Former Canberran, food writer Emiko Davies, who is friends with Lawson, picked up some desserts after catching up with Mr Frugii’s John Marshall during the day.
“Emiko said she wanted to give Nigella something special from Canberra and it’s lovely that she remembered us, Marshall said.
“We loved Nigella’s Instagram post and Emiko let me know she loved them.
“It was smart to save them for interval, I saw they had lunch at Raku, and if she ate everything in the post that was a significant amount of food.
“I've always loved Nigella, she's gone through some hard times in her private life, had to deal with a lot of stuff, and she's back stronger than ever.’
“I'm absolutely thrilled she's had some Frugii treats.”
During her first ever visit to Canberra, Lawson went to Raku, in the City. for lunch.
“Just had a feast of a lunch at @rakudining in Canberra. Am going to have to describe the dishes very briefly as there were so many of them,” she wrote on Instagram, posting photos of the food.
Delicately creamy oysters with cucumber and tosazu; tuna tartare with wasabi and miso; snapper sashimi with truffle ponzu; wagyu bresaola; chocolate whisky fondant with whisky ice cream and miso caramel …. “I’m still stunned by all that beautiful food.”
More than 2000 people packed into the Royal Theatre on Monday to see Lawson, in conversation with Goodfood’s Jill Dupleix.
Lawson talked food, family, cooking and eating, calling herself a “storyteller”, saying recipes were her stories, her way of talking about memories and making new ones.
She gave tips on how to roast a chicken, what her go-to meals are - try her Spanish chicken with chorizo and potatoes - and whether or not using a Thermomix is real cooking.
The Nigella Live on Stage tour now heads to Hobart, Melbourne and Brisbane.
