Fascinating Folk

How good are people? I love interviewing people from all different walks of life and trying to understand what makes them tick. Here is where I’ve shared stories about actors, politicians, scientists, chef and even an astronaut. Most of these stories have been published in Fairfax newspapers, magazines and websites.

Chris Lucas: the Melbourne foodie king bringing (more) Asian glam to Sydney

Chris Lucas, the entrepreneur behind some of Melbourne’s hottest laneway restaurants is moving to Sydney and luring one of the harbour city’s best chef south. Will his sizzle translate, or will he have egg on his face?

Meet Helen Goh, the Melbourne woman Ottolenghi is sweet on

It was Ottolenghi’s first yo-yo that did it. Israeli-born, London-based chef Yotam Ottolenghi had never encountered the classic Australian biscuit, a double-layered melting moment with buttercream filling. One fateful day in 2006, recently arrived Melbourne recruit Helen Goh gently lamented that there were no biscuits among the patisserie cakes at Ottolenghi’s Islington cafe. A yo-yo or an Anzac and a cup of tea was exactly what she hankered for after a hard, hand-blistering shift chopping butternut pumpkins.

Dani interviews Israeli chef Eyal Shani

I was so happy that my work as a food journalist meant I was sent to interview Israeli chef Eyal Shani. This story first appeared in Good Food, and was swiftly followed by a crazy day shooting videos with Eyal. If you’re a Dani Valent Cooking subscriber, you can watch our Hummus adventures here. Meantime, enjoy my story about the man behind Miznon.

Blue Cheese & Cherry Bao – Adeline Grattard

French chef Adeline Grattard’s Blue Cheese & Cherry Bao is one of those mind-bending dishes that has captured the minds of culinary fans around the world. I first heard about it in the Netflix Chef’s Table documentary, which devotes an episode to the sensitive, passionate French chef and her Paris restaurant Yam’tcha, run with her Chinese husband Chi Wah Chan. Yam’tcha plucks from the French and Chinese canons to create a truly individual cuisine: fusion food is tricky to get right but it’s expressed so beautifully by Grattard and particularly in these buns. I was fortunate to visit Yam’tcha on a recent trip to Paris and you can see below how delighted I was to eat this concoction in situ.

Top US chef Grant Achatz shares tips for home cooks

I’m thrilled to share an interview with leading US chef Grant Achatz. His Chicago restaurant Alinea is at the forefront of modern cuisine, largely because Grant never stops asking ‘why?’ He’s the ultimate culinary provocateur, questioning every aspect of dining. Why do we need to eat from plates? Why can’t food float? Can I make a stew that’s ice cold and boiling at the same time? His endless questing has led to some of the most mind-bending meals ever served.

How does a Michelin-starred chef think about food?

How does a Michelin-starred chef think about food? I had a long time to ponder this question over lunch at El Coq, the restaurant owned by the talented and dashing Michelin-starred chef Lorenzo Cogo. El Coq is in Vicenza, an hour or so from Venice, where I stayed for a week.

© Dani Valent 2017