Food – Dani Valent

Food

Chef Tom Sarafian on Australian Food

Tom Sarafian is chef at Melbourne’s Bar Saracen and a fellow hummus obsessive. He’s kindly shared the Bar Saracen signature hummus with prawn and crab - it’s one of Melbourne’s best dishes so it’s beyond exciting to have the recipe!  To coincide with Australia Day, I asked him to muse on what Australian food means to him.

Korean Cooking with Buddhist monk and chef Seonjae

There is always so much to learn when it comes to food, so I was grateful for the opportunity to dive into Korean food at a cooking class and lecture in Melbourne last week. The guest of honour was Buddhist monk Seonjae, who is also a chef and the President of the Korean Food Promotion Institute.

Curtis Stone X Dani Valent Cooking Class & Collaboration Dinner

Collaborating with Curtis Stone on a cooking class and degustation dinner at his restaurant Gwen in LA was always going to be fun...but when we decided to theme our event around unique Australian ingredients, things got even more interesting!

Chef Isabella Poti – Italy’s New Guard

There's a contradiction at the heart of Bros', the two-year-old restaurant that Isabella Poti, 22, owns with her boyfriend Floriano Pellegrino, 28. On the one hand, its mission is to preserve the culinary traditions of Lecce, the restaurant's home in the southern Italian province of Puglia. But on the other hand, there's scarcely a dish served in the 25-seater that any Lecce local would recognise. "We keep our traditions, but we make them new," Poti says.

Stonefruit – radio chat & recipe ideas

I try to appreciate nature's bounty with every mouthful but I am especially in awe of peaches: I find it so amazing that this fuzzy fruit's seed is protected by flesh that's so evocative, sweet and juicy. Practical propagation probably doesn't need to be this delicious but YES. Enjoy my stonefruit primer and recipe suggestions.

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?

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© Dani Valent 2020