5 episodes

Irene and Margaux simmer a podcast in celebration of all things nutritious, tasty and romantic. We’re inviting guests whose professions and hobbies relate to the world of food, its community, history and sustainability, to join us for a bit of a chat. You can expect pots banging and jolly laughters about food memories, sardines, pasta, the sisterhood, and even vinegar, like all good parties do. Virginia Woolf let us know Mrs Dalloway would buy the flowers herself; what will our guests bring to the table? Bon appétit!

The Salmon Pink Kitchen Irene Olivo & Margaux Vialleron

    • Arts
    • 5.0 • 8 Ratings

Irene and Margaux simmer a podcast in celebration of all things nutritious, tasty and romantic. We’re inviting guests whose professions and hobbies relate to the world of food, its community, history and sustainability, to join us for a bit of a chat. You can expect pots banging and jolly laughters about food memories, sardines, pasta, the sisterhood, and even vinegar, like all good parties do. Virginia Woolf let us know Mrs Dalloway would buy the flowers herself; what will our guests bring to the table? Bon appétit!

    5. On Food and Community with Rhia Cook

    5. On Food and Community with Rhia Cook

    In this episode Irene and Margaux welcome Rhia Cook, founder and editor of Potluck Zine, a magazine about cooking, eating and sharing food.
    With Rhia, we talked about growing up cooking, being a vegetarian, our love for leftovers, community building over food and what it’s like to run a one-woman magazine.
    You can find Rhia on Instagram at @potluckzine and pre-order the new issue of Potluck Zine here! Remember that 10% of all sales goes to the Trussel Trust and 40% of the sales goes back to the contributors, so it’s a fantastic opportunity to support food banks and emerging writers and illustrators. 
    Recommendations from today’s episode: 
    Bitter Honey by Letitia Clark (with a special mention to her Eggs in Tomato Sauce with Music Paper Bread) 
    Hoovering, a podcast hosted by Jessica Fostekew 
    Taverna by Georgina Hayden 
    The Roasting Tin cookbook series by Rukmini Iyer 
    Grown Ups by Marian Keyes
    Sorrow and Bliss by Meg Mason
    Midnight Chicken by Ella Risbridger

    • 54 min
    4. On Food, Identity and Belonging with Jill Damatac

    4. On Food, Identity and Belonging with Jill Damatac

    In this fourth episode, Irene and Margaux welcome Jill Damatac, a writer, filmmaker and photographer. Jill’s first book, Dirty Kitchen, a blend of memoir, food writing and history, will be published by Astra House in 2023. You can read an extract on The Margins, here: https://aaww.org/dirty-kitchen/. Jill tweets @JillDamatac. 
    With Jill, we talked about Tinola, grandmothers, two kitchens, the word dirty, the migrant condition, grief and healing through the acts of cooking and eating.  
    Recommendations from today’s episode: 
    Jill’s Filipino dishes: Chicken Adobo, fried fish with mango salad, Pork Sinigang (tamarind-based soup), Longanisa (a sweet sausage based on Spanish chorizo), Beef Tapa, Kare-kare (Filipino peanut oxtail stew), Tinola (ginger-chicken soup), Sisig, Pinakpet (vegetable stew) seasoned with Bagoong (a sweet and savoury shrimp paste)
    Shakespeare Who?, a podcast hosted by Jill Damatac and Maxine Sibihwana
    Tikim: Essays on Philippine Food and Culture by Doreen Fernandez (Anvil Publishing, 1994) 
    Shuggie Bain by Stuart Douglas (Picador, 2020)
    The Mousetrap, a murder mystery play by Agatha Christie at The St Martin’s Theatre

    • 45 min
    3. On Food and the City with Safia Shakarchi

    3. On Food and the City with Safia Shakarchi

    In this third episode, Irene and Margaux welcome Safia Shakarchi, a British Iraqi baker, food writer, photographer, stylist and creative food consultant. 
    With Safia, we talked about baking, food photography and styling, crackers & hummus, travelling, granddads, the London food scene and the resilience of the hospitality industry.

    You can find more about Safia and her work @dearsafia and https://www.dearsafia.com/ 
    Check out our Salmon Pink Kitchen culinary tour of London with Safia Shakarchi: 
    Charles Artisan Bread, E5 - @charlesartisanbread
    Little Duck, The Picklery, E8 - @littleduckthepicklery
    P Franco, E5 - @pfranco_e5
    The Bull & Last, NW5 - @thebullandlast
    The Cheese Bar, NW1 - @thecheesebarldn
    Pophams Bakery, E8 - @pophamsbakery
    Violet Bakery, E8 - @violetcakeslondon
    Koya Soho, W1D - @koyalondon
    Arganic Argan Oil, one of Safia’s key pantry ingredients - @arganic
    One of Irene and Margaux’s favourite restaurant scenes in books: the truite au bleu scene extracted from ‘Define This Word’, The Gastronomical Me by M.F.K. Fisher (Daunt Books, 2017)

    • 50 min
    2. On Food and Sustainability with Pilar Pedrinelli

    2. On Food and Sustainability with Pilar Pedrinelli

    In this second episode, Irene and Margaux welcome their first guest, Pilar Pedrinelli, who works in the capacity of Global Public Engagement Manager & Sustainability Advocate at The Rainforest Alliance to discuss Food & Sustainability. 
    With Pilar, we talked about ladybugs, imposter syndrome, intersectional feminism, activism and the story behind the ingredients that make our meals. Bon appétit ! 
    https://www.salmonpinkkitchen.com 
    Instagram: @salmonpinkkitchen 
    Salmon Pink Newsletter: https://tinyletter.com/Salmon-Pink-Kitchen 
    Check out how to donate to the Rainforest Alliance here and follow them on Instagram to learn and do more. 
    *Pilar’s recommendations for activists and platforms to follow*
    Kevin Patel @imkevinjpatel - Youth climate activist
    Isaias Hernandez @queerbrownvegan - Environmental activist / educator
    Dominique Drakeford @dominiquedrakeford - Sustainable BK co-founder / intersectional environmentalism
    Kristy Drutman @browngirl_green - Podcast host, inclusive environmentalism speaker
    Kamea Chayne @kameachayne - Environmental podcaster (Green Dreamer) 
    Summer Dean @climatediva - Activist, writer & model
    Laura Young @lesswastelaura - Climate activist in Glasgow
    Celine Semaan @celinecelines - Educator, activist, Slow Factory founder
    The Slow Factory @theslowfactory - Open education platform / sustainable fashion
    Mikaela Loach @mikaelaloach - Climate justice / intersectional environmentalism
    Leah Thomas @greengirlleah - Intersectional Environmentalist founder
    Vanessa Nakate @vanessanakate1 - Climate Activist / featured on the BBC 100 women 2020 / listed as one of the 100 most influential young Africans
    Maya Penn @mayasideas - gen z environmental activist, artist, and CEO since '08 / 3 time TED speaker / eco-fashion designer / animator / filmmaker
    *Irene & Margaux’s food and reading recommendations*
    Choosing People AND Planet: Are Women in Your Definition of Sustainability? By Emma Harbour 
    Laura Jackson’s hake curry
    Selina Periampillai's The Island Kitchen 

    • 47 min
    1. Meet Irene and Margaux

    1. Meet Irene and Margaux

    Welcome to The Salmon Pink Kitchen, a podcast that celebrates food and the sisterhood. 
    In this first episode, hosts Irene Olivo and Margaux Vialleron introduce the podcast’s mission and cook together virtually in celebration of their friendship. Press play to meet us and scroll down to share our recipes: welcome to the salmon pink kitchen! 
    In the upcoming episodes, we will invite guests whose professions or hobbies are broadly related to the food industry to join our virtual dinner parties to discuss how food, identity and culture intertwine in their lives. In our next episode, we’ll focus on the themes of Food & Sustainability with Pilar Pedrinelli, who works in the capacity of Global Public Engagement Manager & Sustainability Advocate at The Rainforest Alliance.
    https://www.salmonpinkkitchen.com 
    Instagram: @salmonpinkkitchen 
    Salmon Pink Newsletter: https://tinyletter.com/Salmon-Pink-Kitchen 

    Recipes from the episode:
    Winter sardines on toast with orange & saffron aioli 
    Aoili:
    1 garlic clove
    1 egg yolk
    200ml olive oil
    Juice of one lemon
    Juice of one orange
    Saffron (powdered) 
    s&p
    Pickled fennel:
    Half a fennel, chopped into strips (keep the fronds)
    A splash of white vinegar
    s&p
    Toast:
    2 slices of sourdough bread
    Sardines (fresh or canned)
    Lemon juice
    Black pepper
    Start with your aioli. In a mixer, add the garlic, the egg yolk and a little olive oil. Start the mixer and gradually add the rest of the olive oil so to get an emulsion. Add the lemon and orange juice, the saffron, salt and pepper to taste and give it one last mix. Taste and add more seasoning if needed. Chop your half fennel in thin strips and add them to a bowl together with the fronds. Add a splash of white wine vinegar, s&p, mix and leave for 10/15 minutes for a quick, crunchy pickle. If you are using fresh sardines, season them with black pepper and lemon juice before grilling them for a few minutes. If you are using tinned ones, drain them from their liquid and set them aside for plating. It’s time to assemble our toast!
    Gratin with swiss chard and anchovies 
    1 bunch of swiss chard
    100g unsalted butter
    4 garlic cloves, finely chopped 
    2 /4 tbsps plain flour
    200/250 ml almond milk 
    Nutmeg to taste 
    10 anchovies fillets 
    1 tbsp olive oil 
    1 lemon, juiced and zested 
    50g parmesan, grated 
    S&P to taste
    Preheat the oven to 180C fan. Wash the swiss chard and separate the leaves from the stalks. Chop the stalks in small cubes. Bring salted water to the boil and cook the stalks until tender. Add the leaves and cook for another minute or two. Squeeze and remove all water. Set aside to marinate in half the juice of the lemon. In a large casserole, melt the butter gently, add the garlic and lemon zest and cook for 2 minutes on a low heat.  Start incorporating the chard and coat with butter. Cook for 2 minutes. Sprinkle the flour and stir around energetically for another minute. Here you should be looking at the milk thickening - you may add more flour as you’re about to make a rather rustic bechamel. Slowly and as you continue to stir, pour the almond milk. Add the other half of the lemon juice and half of the parmesan. Continue to stir. Add pepper and nutmeg to taste and reduce the heat. Leave your creamy mixture to simmer for 10 minutes. Pour the gratin into a dish and criss-cross with anchovies fillets. Grate the leftover parmesan on top and bake for 30 minutes, or until golden. Allow the gratin to cool before serving. 
    Bon appétit !

    • 31 min

Customer Reviews

5.0 out of 5
8 Ratings

8 Ratings

legnodiquercia ,

Brilliant hosts & topics

Margaux and Irene are incredible hosts. I love to follow their voices and delve into the world of food, feminism, activism and much more

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