Photo courtesy of Chris Chen 

The kitchen is always described as the heart of the home: but do we spend enough time there? In the rush of metropolitan life, it can be hard to fit in the time to cook from scratch - and don’t even think about getting the whole family sitting down together. But, if you want to get back to more traditional dinners and fresh, home cooked meals, Danielle Graham may have the answer for you. The supermodel, mum, home-chef, and possible wonder-woman has recently added writer to her resume with the release of On the Table at Home, her cookbook brimming with delicious, practical and healthy recipes for you to make in your own kitchen. Born in Malaysia to Chinese and Irish parents, her multicultural background inspired a passion for food and has been the foundation of the mix of eastern and western recipes in her book. We sit down with Danielle, and find out more about family dinners, her culinary inspirations, and why cooking from scratch is so important. 

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 Tell us how your Chinese and Irish background influences your eating habits, cooking style and wellness routine?

Growing up, my parents instilled a love of eating well and sharing a meal together – on the table at home. My Chinese mother would show her love for us by cooking. She was always in the kitchen making something amazing for us to eat, and I inherited this love of cooking from her. My Irish father taught us the importance of good table manners. No elbows on the table and we were not allowed to leave the table until our plates were empty which we then took to the sink and for pocket money had to help wash and dry them. Today I find myself teaching my children these good habits.  

I find cooking very relaxing: focusing on a recipe is a great way to take a break from the world for a while. Eating well is so important and it shapes the way I live today: I remember there were always greens on our plate. My focus is on fresh and wholesome produce – food without too many preservatives or pesticides. I would never deprive myself of anything but I believe in eating in moderation. During the week I monitor what we eat closely and keep food diaries to make sure we are getting all the right nutrients. We have Meatless Mondays after indulging over the weekends and load up on goodness. 

Beef Rendang. Photo courtesy of Chris Chen 

You believe that each recipe has a story behind it – can you name one of your favourite dishes and share the memory attached to it?  

I moved to Hong Kong when I was 18 and started living on my own. It was the first time I felt like I had a kitchen of my own. I was eager to cook the recipes my family had taught me and experiment with ideas I had picked up in restaurants I had been to. In Hong Kong, you find every food imaginable and it was here that I cultivated my love of Chinese cuisine. I really looked forward to trying new things with my Chinese best friend and fellow food-lover Chris. I loved going to Wan Chai market with her and shopping for fresh supplies that we would cook for dinner together. I loved that everything was still alive, so fresh and jumping about. The seafood selection was the best. I loved cooking steamed fish with soy, ginger and shiitake mushrooms.  We would end up eating the lot between the two of us. 

Chicken and Egg Ramen. Photo courtesy of Chris Chen  

What are the three tips that you swear by in order to cook healthy and tasty dishes at home?

Always get your hands on the freshest produce available. Remember to taste your food as you are cooking and always use fresh and clean oil.

Can you tell us more about your new cookbook, and what inspires you to cook?

Writing the book has brought me closer to my beliefs and evoked my sense of Eurasian heritage and tradition. It has reaffirmed the importance to me of food shared among family and friends. I self-published the book and choose to work with an Australian team that saw my vision and executed it perfectly. It's beautifully styled and shot. There are a variety of Asian and Western dishes and some that contain a bit of both. Some are easy to make and others require a bit more effort.  Each recipe has a little story behind it - it might have been inspired by a family recipe that has been passed down to me, or from a travel destination, or a memory of that place. I'm lucky to have had amazing people cook for and with me, and who teach and inspire me. These include my mother, father, stepfather, grandmother, cousin and close friends. I learned a lot from cooking lessons I had with chef friends and kept recipes from magazines which expanded my knowledge hugely, and I learned what flavours worked well together, how to use particular ingredients and that texture and fragrance were as important as taste.

Pork Schnitzel. Photo courtesy of Chris Chen  

What is your favourite thing about home cooking? 

I love the creative process, the transformation of raw ingredients into a delicious dish. Making something from scratch gives me so much joy: food is really the best way to spoil people. 

What are your top tips to stay fit and strike a good work-life balance in a hectic city like Hong Kong?

Hong Kong is a super busy city and striking a balance is not easy. But at the end of the day, it's important to make time to take care and invest in yourself.  Exercising regularly is a great way to relieve stress and maintain a healthy and positive outlook. There are so many amazing hiking trails, yoga studios and beaches to swim at in Hong Kong. Find what tickles your fancy and make it a priority. 

Tuna Tataki Salad. Photo courtesy of Chris Chen

What's your secret to losing weight and staying in shape after pregnancy?

Eating well is so important to me, and shapes the way I live today - I tried my best to maintain a balanced diet and be aware of what I was putting into my body over the course of nine months. Throughout and after both my pregnancies I also practised yoga: it helped to keep me sane and toned. It made me really connect with my body and mind, it increases concentration and inspires calmness. Sun salutations energise your body as you stretch and strengthen. 

What is your daily morning routine?

I am up by 6.30am and have a glass of manuka honey with lemon water: it’s full of antioxidants and helps flush the digestive system. I can’t really open my eyes until I have a double shot espresso. Then I take my kids to school. After that, I hit the gym or do a private yoga class for an hour. This makes me feel energised and focused for my usually crazy busy day ahead. When I return home I will drink a homemade green juice which is surprisingly filling and so good for you. I usually go to my local farmers market and pick up fresh supplies for whatever I'm cooking for dinner. After that, it’s business as usual: returning emails, working on my cookbook and sorting out the family schedule. 

Pumpkin and Rocket Salad. Photo courtesy of Chris Chen  

 How would you encourage people in Hong Kong to cook at home more?

I think you have to make it about family, about getting round the table together. I’m always happiest in the kitchen making something for my family and friends to eat - it is the best feeling in the world making something from scratch and watching them enjoy what I have cooked for. And of course – the easy way to do that is to buy my book.

On the Table at Home is available to pre-order online