Meet: Naomi Larkin, Dish editor

Get to know our fabulous new Dish editor, Naomi Larkin.

Food and fashion lover, Naomi Larkin, has recently been appointed as editor of our award-winning food and lifestyle brand, Dish.

With a breadth of international publishing experience and a fresh new outlook for the future, here, we touch base with Naomi to discover what defines her perfect dinner party guest list and why you should never overdress a salad.

What do you love most about publishing?
Naomi: "I have spent the past 28 years of my life working in media, across print, digital and broadcasting platforms, both locally and overseas, because I love it. It’s such a dynamic, ever-changing and evolving landscape. You’re at the forefront of so much that is fresh and new and both influential and relevant to people’s lives – every day of the week. And, it’s fun."

If you had to choose one last sweet treat – what would it be?
"Lemon cake with warm, lemon syrup spooned all over it, paired with a cup of tea."

Most memorable cooking nightmare…
"Too embarrassing to mention!"

What’s your favourite recipe to cook or bake?
"If I have time, it’s a bouillabaisse – this includes making the stock from scratch. I'd finish with a raw food treat like ginger or caramel slice or a sticky date pudding. (Actually, I’d rather just eat Dish food editor Claire Aldous’ sticky date pudding because it’s going to taste that much better). But on an average weeknight, I’m happy cooking fish and making a salad."

What’s your favourite tipple?
"Champagne, Pinot Noir and a well-made martini."

What three famous guests (dead or alive) would you invite to your dream dinner party?
"I’ll skip the famous and settle for three of my friends that way it’s guaranteed to be fun."

Who would you love to be stuck in an elevator with?
"I haven’t met him yet…"

Best street food experience?
"Chiang Mai, Thailand, and all over India."

Best fine dining experience?
"I was editor of Singapore Tatler’s Best Restaurant Guide for a few years, so that provided a load of amazing fine dining experiences."

Best piece of advice you’ve ever received?
"'Don’t over analyse,' which in my case should also translate to 'don’t overdress the salad.'"

Naomi's first issue as editor of Dish will be issue 79, August-September. To learn more about Dish or to secure a subscription, see here.