Yotam Ottolenghi – creator of bestselling cookbooks such as Jerusalem, Plenty and Plenty More, as well as headline-snatching restaurants – is particularly well known for his creative approach to vegetables and vegetarian food, though he’s (in some circles, controversially) not a vegetarian himself. (He shares with Eating Animals author Jonathan Safran Foer the goal of having people eat less/better meat, rather than advocating for a vegetarian identity.)
In this video, he speaks with Melbourne chef Karen Martini – of whom he confesses he’s a fan –about his unconventional path to the world of food, his thoughts on the rules of hummus, and his ideas about the different kinds of food he encourages people to be open to through his work.
Presented in partnership with The Age Good Food Month Festival.
Yotam Ottolenghi’s path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature while working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997.
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. She trained at top restaurant Tansy’s in the early 1990s and has headed restaurant kitchens including the iconic Melbourne Wine Room, white-hot Icebergs Dining Room in Sydney and her current artisan pizza restaurant Mr Wolf, winning countless chefs hats and other plaudits along the way.