Food Stories | Dani Valent

Food Stories

I’ve been writing about food for almost 20 years now and I haven’t been sick of it for five minutes. Food is such a rich topic: it’s history, culture, family, sustenance, health, business, community, environment and even philosophy.

Food stories can be epic tales of migration, cool insights into technology, inspiring stories of persistence and discovery or simple insights into daily life. Food is a way of knitting together family and friends and can be shared via narrative, recipes, photos, video, audio, on the street or around a table. I love communicating about food in all these different ways: it’s rich, deep and endlessly fascinating and I learn something new with every story I write.

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.

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.

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