Dani Valent: Recent Episodes
Dani Valent
In 2008, Christina opened the first Momofuku Milk Bar in New York’s East Village, an ice cream shop and cookie emporium appended to Dave Chang’s Momofuku restaurant. Recipe : Carrot Layer Cake
It’s an honour to feature two recipes from 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 ...
Can you tell how happy I am to be hanging out and cooking with Jo Whitton? I really respect her approach to food and her pinch-of-this-dash-of-that style of cooking is right up my alley too. I took advantage of this time to ask Jo to share her top three tips for simplifying our kitchens and ...
I loved chatting with Jesse McTavish about what inspired him to become a chef, his respect for ingredients, and how he balances cooking with his passion for surfing. Check out Jesse's brilliant recipes: Steamed Snapper, Heirloom Tomatoes & Burnt Butter Sauce: he even catches the fish from his surfboard! Lamb Cutlets, Salsa Verde & Lovage ...
Melbourne chef Jesse Gerner made four great dishes with me and I also grabbed him for a chat about his food inspiration and Spanish influences. Recipes: Steamed Corn with Spicy Allioli Mackerel with Pil Pil on Olive Oil Rice Breakfast Curd with Toasted Grains Casa Daiquiri
Pla Liamthong Recipes: Gang Prik with Stir Fried Kangaroo Gang Prik with Steamed Chicken Kha Nhom Jeen Nam Prik
Joseph Vargetto is one of Melbourne’s great Italian chefs and the owner of three fantastic restaurants. Recipes: Chocolate Ravioli with Orange & Apricot Sauce Barolo-Braised Beef with Polenta Cremoso
I’ve had a long association with Gelato Messina, by which I mean that I have eaten a lot of their product. It’s research right? Recipes : Passionfruit Dry Ice Sorbet
I loved cooking with chef Victor Liong from restaurant Lee Ho Fook and learning more about his style of contemporary Chinese food. Recipes : Steamed Oysters with Ginger & Spring Onion Oils Corn Custard with Chicken Congee
Sharon Flynn, fermentation expert and all round great gal. Fermentation is such a hot topic and she shares her wisdom with a can-do spirit and encouragingly fun approach. If you haven’t already seen her Kimchi, Vegan Kimchi Mayo and Amazake recipes and videos, please do have a gander. I’m sure you’ll be swept along by her passion just as ...