Cooking | Dani Valent

Cooking

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

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.

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.

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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