Get to know the face behind Food&Home’s mouth-watering dishes. Recipe developer and food stylist Jezza-Rae Larsen shares her journey in the food scene whilst answering our burning foodie questions.
Tell us about your journey as a recipe developer
My journey as a recipe developer has been a blend of creativity and learning. It began in professional kitchens, where I worked in both the restaurant and patisserie sections of hotels, honing my understanding of flavours and techniques. These experiences gave me a deep appreciation for food.
Transitioning into food styling and recipe development felt like a natural evolution of my skills and interests. I began creating recipes for TFG titles, Food&Home and other magazines under Habari Media, where I combined my culinary expertise with creativity and storytelling.
What inspires the dishes prepared for Food&Home?
The dishes I prepare for Food&Home are inspired by my enthusiasm to create recipes that everyone would be excited to try. I aim to strike a balance between familiar comfort foods and dishes that bring something new and exciting to the table. Sometimes, it’s about reinventing a classic that everyone knows and loves, and other times, it’s about introducing a unique twist or an entirely fresh idea. Ultimately, my goal is to create recipes that resonate with our audience and inspire them to cook and explore.
Social media platforms like Instagram and TikTok often provide a spark of inspiration. A delicious recipe trending online often offers me fresh ideas and helps me connect with what people are currently craving.
What is your favourite aspect of cooking and developing recipes?
My favourite aspect of cooking and developing recipes depends on what I’m making, but it’s definitely the eating and the storytelling that stand out. I love how food can tell a story, especially when there’s a theme to tie it all together. I’m also fortunate to work with a fantastic team of videographers who bring these stories to life visually. I also really enjoy knowing that I’ve created something that tastes amazing from start to finish.
What exciting things can we expect from Food&Home this year?
This year, there’s a lot to look forward to from Food&Home! While I can’t reveal too much, we’re hoping to collaborate with more brands and feature guest celebrity chefs, which is always an exciting experience.
I’m particularly thrilled about our website, as we have some big plans to enhance it and make it more interactive. We want to create a space where readers can engage with us, share their recipes, and even use our recipes to easily plan their weekly meals.
We’re also exploring the idea of hosting live events, so stay tuned for more updates.
Please give us insight into what a recipe developer does
A recipe developer is a creative professional who crafts and tests recipes for a specific audience, ensuring they are reliable, delicious, and (mostly) visually appealing.
The process begins with concept creation, which involves researching trends, cultural cuisines, seasonal ingredients, and, most importantly, what we believe people would love to try and experience. Once the concept is approved, often through brainstorming sessions, the recipe development phase begins. This can draw from various sources, including online research, cherished family recipes, personal favourites and a solid understanding of how flavours work together.
Once the recipe is developed, it’s time for testing and shooting. This phase includes sourcing ingredients, selecting props and setting up for photoshoots or video shoots. During testing, the recipe might be adjusted to refine the flavours, textures, and presentation. The goal is to ensure the recipe is not only foolproof but also something that will inspire and excite people to recreate it in their own kitchens.
What is one ingredient that you will always find in your pantry?
I have three: flaky salt, beef/chicken stock and peanut butter.
You are also the talented person behind Food&Home‘s covers. Which cover stands out as your ultimate favourite so far?
I have three that I really like. The first one is the brownie waffles from our August 2021 issue. I also like the galette from our 2023 Autumn issue and the Spring 2022 issue. (Honourable mention to the Summer 2022 cover as well.)
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