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.

Two of Us: Artist Vincent Fantauzzo and chef Matt Moran’s bromance

I am a contributor to Good Weekend magazine's beloved Two of Us column, in which two people talk about their relationship. In this case, it was Melbourne painter Vincent Fantauzzo (left), 41, and Sydney chef Matt Moran, 49. They met in a bar, hit it off instantly and now have a long-distance friendship based on honesty, vulnerability and a shared love of fast cars.

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.

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© Dani Valent 2019