Writer – Page 5 – Dani Valent
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I’m a journalist, restaurant critic, cookbook author, travel writer and screenwriter. I love telling stories!

My professional writing career started with travel publisher Lonely Planet. I was what they called a ‘parachutist’, which meant I’d go anywhere. That’s how I ended up writing about Bulgaria, Bonaire, Corsica, New York and Hong Kong.

One day my Lonely Planet boss said, “We need someone to go to Turkey to eat.” “That sounds like me,” I said. World Food Turkey was the result, a social, cultural and culinary investigation of Turkey which really turned me on to the rich possibilities of telling stories through food. Food is culture, history, family, life!

I’ve continued to thread food and travel through a writing career that’s included interviews with actors, politicians and even an astronaut. These days, I’m focusing on chefs, restaurants and cooking. My passion is connecting home cooks and eaters with great dishes and cuisines: if it’s tasty, I want to know about it, and I want you to know too.

Top US chef Grant Achatz shares tips for home cooks

I’m thrilled to share an interview with leading US chef Grant Achatz. His Chicago restaurant Alinea is at the forefront of modern cuisine, largely because Grant never stops asking ‘why?’ He’s the ultimate culinary provocateur, questioning every aspect of dining. Why do we need to eat from plates? Why can’t food float? Can I make a stew that’s ice cold and boiling at the same time? His endless questing has led to some of the most mind-bending meals ever served.

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Actually – you can entertain! Five tips for throwing a stress-free casual gathering

Life is busy and schedules are jammed. You’re tired and the kids seem genetically unable to tidy up (or is that just mine?). It’s all too easy to decide you can’t possibly have people over for a meal. But think a moment. Happy memories and strong relationships are forged when you gather with friends and loved ones and allow time to enjoy one another’s company. It’s important to carve out time for these occasions.

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Vadouvan Mussels – blooper!

I do everything perfectly the first time in my videos…NOT! In the interests of keeping it real, here’s a little blooper that occurred as we shot the Vadouvan Mussels. Why am I always flinging my measuring cap around!?!

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Zhoug – blooper!

It might just be me but I honestly laugh every time I see this. What do I think I’m doing? I kind of remember… I wasn’t sure if the second camera was watching me put the snow peas in the Varoma and then I guess I thought if I put them in reeeeaaalllly slowly, like about as fast as it took to grow them, maybe that would somehow fix it. Or not.

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How does a Michelin-starred chef think about food?

How does a Michelin-starred chef think about food? I had a long time to ponder this question over lunch at El Coq, the restaurant owned by the talented and dashing Michelin-starred chef Lorenzo Cogo. El Coq is in Vicenza, an hour or so from Venice, where I stayed for a week.

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11 delicious no-cook plates to bring to a party

It’s on. That party, the picnic, that “we have to catch up” get together. Yes, you’re looking forward to it – except for one thing. There’s that scary question you have to ask: “What can I bring?” There’s a danger that they won’t say, “Bring a few beers or some wine.” What if they say, “Oh, just a little plate of something”? You barely have time to get dressed let alone whip up a pavlova. But it doesn’t need to be a major stress. Bring-a-plate success is as easy as smart shopping and these summery no-cook solutions that will ensure you’re invited back.

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© Dani Valent 2024