What's cooking: Shirley Sinden

Shirley Sinden's Grey Lynn cafe a coffee haven. Picture / Carolyn Robertson

A small but perfectly formed selection of delectable cakes, slices, tarts, and brioche has earned Shirley Sinden from the Art of Coffee a loyal following.

As the name suggests, Sinden's boutique cafe in Grey Lynn is a haven for coffee connoisseurs. But her food also brews up rave reviews.

"I sell out most days, which can disappoint some customers, but the whole concept of the Art of Coffee is that everything is freshly made each morning, which my regulars know," says the former cycle mechanic who decided to make her passion for cooking a career six years ago.

"My customers come from all over Auckland and they often phone and ask me to hold something because they know it might be gone by the time they get here at lunchtime.

"I don't have any formal training but I'm very passionate about food."

What is the best thing about your job?

I enjoy cooking for people who appreciate good food. Some people are not too fussy about what they eat - it's the ones that like to eat good food that's been cooked with care who appreciate what I do. I try to put a bit of thought into everything I serve.

What's your idea of the perfect meal?

Good Thai food. I love the hot, crisp spring rolls, and I tend to go for the chicken, cashew nuts and chilli as a main because it's got a beautiful balance of flavours. I love the way the food is laid out at a Thai restaurant, from the china it's served on to the care that always goes with the service. I enjoy the whole experience and it reflects back on the food.

Who is your food idol and why?

Sydney chef Bill Granger, who owns Bills and Bills2. I have all of his books, including his latest Simply Bill. I like the fact his recipes are very down to earth, yet the dishes are interesting. From what I can gather, he is a down-to-earth family man who likes to cook and enjoys food - that comes across in his books, which are full of very useable recipes. I can't stand cookbooks where you have to go and hunt for some rare and exotic ingredient.

What's your favourite drink?

Coffee. It's got to be quite strong, somewhere between a cappuccino and a latte. I like it with a head of foam, though not as much as a cappuccino but more than a latte.

What do you do when you can't be bothered cooking?

I pull out one of my frozen dinners. Whenever I make pasta or a Thai stirfry I often make twice as much as I need. They are actually better when they are thawed than the first time round because the flavours have developed.

What's always in your fridge?

My fridge is always full of condiments such as Japanese soy sauce, pickled ginger and wasabi. I use the Japanese soy, which is particularly beautiful, as a marinade. You can put it with just about anything.

What's the most over-rated ingredient?

I refuse to eat food that contains rosemary or thyme. I know a lot of people love them but I can't bear the smell of either of these herbs.

Is there anything you wouldn't eat?

Tripe. I'm allergic to crayfish - it makes me violently ill.