Author Q&A - Leesa Ronald

The Orange-based author on what she's reading, eating and loving at the moment.

Special Delivery is a delightful read; it’s set in Sophie’s hometown of Orange and is her favourite genre (rom-com), so of course,e we were excited to invite its author, Leesa Ronald to take our Something to Eat and Something to Read Q&A.

This is Leesa’s first book (hopefully of many), and it’s funny, sweet and sharp. And it’s pretty fun to read a book set in an Australian town and recognise some favourite cafes and shops along the way.

Thanks Leesa. x

What was the last book that you read and LOVED! And why?

I just read The Borrowed Life of Frederick Fife by Anna Johnston. Such an original, funny, heartwarming book. I couldn't stop giggling in the opening pages. It's perfect for fans of Fredrik Backman.

What was the last meal you paid for or made and LOVED? And why?

I feel like I haven't been out for a meal in forever! But if I do go out in Orange, I love the Union Bank. It's honestly unbeatable, in my opinion. Last week, my mum, sister-in-law, grandma and auntie all went there for lunch and sent me a pic while I was at work. I was so jealous. They had the sirloin with miso bagna and the carrots with nduja butter, almond, garlic yoghurt, and I am still thinking of both those dishes now, days later - even though I only experienced them through a photo! I can't wait to get back there.

What’s your go-to comfort read?

I have re-read every single Emily Henry rom-com at least twice, and I absolutely adore Mhairi McFarlane. I love ripping through a good romcom. The romantic tension always hooks me in!

What’s your go-to comfort food?

Cheese. In every form. On biscuits, in salads, on a pizza, in my scrambled eggs. Sometimes I try to give it up to see if I have the self-control, but I can never last. I even find myself eating the cheese slices that go in the kids' sandwiches. I am properly addicted!

A cookbook you are cooking out of at the moment?

I promise I'm not lying but What Can I Bring ?by Sophie Hansen is on super high rotation in my house. The broccoli salad has become my go-to dish. All my friends know that when I say I'm bringing a salad, I'll be bringing that one!

You get to invite 4 of your favourite writers over for dinner, who are they and what will you cook them?

Okay, I am feeling the pressure here! I'm going to be selfish and invite the writers that I think will be the most fun: Emily Henry (my idol), Mhairi McFarlane (my other idol, also known to be super funny judging from her Instagram stories), and to round it out I'd have a couple of Aussies: Annabel Crabb and Leigh Sales. I love their podcast; they are both so funny and clever. Just being in their orbit for a night would be such a life highlight.

I am not the best cook, and I am also a coeliac, so I would cook pan-fried salmon and a bunch of delicious salads, including some hearty roast veg ones, for a good carb element. I LOVE desserts (I am such a sweet tooth). I am currently going through a chocolate mousse phase, so maybe some roasted seasonal fruit, dark chocolate mousse (I would probs buy it because I'm lazy), some yummy vanilla ice cream, and maybe a couple of berries or caramelised nuts to top it off. Yum! I'm making myself hungry just thinking about it.

Thank you Leesa! And a note from Sophie, thank you for sharing the love for my latest book. I also love a good chocolate mousse so thought I’d share a recipe for a simple, delicious one here below.

Chocolate mousse

Prep time 25 mins
Serves 6

This recipe isn’t at all tricky but it does create rather a lot of washing up - the good news is it’s all done well in advance and hopefully forgotten once you start eating it! And lastly - it doubles really well, so why not make two big bowls of mousse, one for your fridge and one for another’s? Transport in an esky and keep in the fridge for up to three days. This recipe is from A Basket by the Door.

3 eggs, separated

100g good quality milk chocolate

100g good quality dar

k chocolate

1/2 cup cream

If you have one of those old-school hand-held electric beaters - now’s the time to dig it out. Otherwise, grab an electric mixer with the whisk attachment and wash the bowl out a few times.

Melt the chocolate in a glass or ceramic bowl over a saucepan of simmering water, stirring regularly, until smooth. Meanwhile, whisk the egg yolks until pale and fluffy. In another bowl, whip the cream until soft and thick. And in yet another (sorry!), whip the egg whites until stiff peaks form. Fold the melted chocolate, a little at a time, into the egg yolks, then fold in the cream. Whisk everything together until smooth (I use an electric handheld mixer here for a quick burst to ensure everything is well combined). Now, very, very gently, fold in the egg whites, a little at a time, until just incorporated. You want to keep as many air bubbles in as possible so don’t worry if there are a few streaks of white in there, I think that’s a decent trade-off for such a light mousse. Spoon into one big bowl or individual glasses and chill for at least three hours or for up to three days.