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 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.

Food Chat – Malaysian cookbook author Annie Xavier Talks Easy Meals for Busy Mums

Malaysian cookbook author Annie Xavier shares tips and insights as she discusses her approach to Chinese-Malaysian cooking

Christmas Leftovers Revamp

Christmas cooking quantities are cause of considerable consternation. Before the big day you’re asking, “Is this enough?” as you picture hungry great-aunts and hollow-legged teens looking askance at empty platters. Afterwards, you realise there was way too much food (just like there was last year and the year before that). Now, it’s all about what you do with the leftovers. Here are some ideas.

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!

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© Dani Valent 2020