This month, Yes, Chef! host Max Veenhuyzen welcomes Sarina Kamini—Australian-Kashmiri writer, former food journalist, and self-described spice mistress—to the Club for a rich and expansive conversation on cooking, culture, and the meaning of masala.
Sarina Kamini wants you to look at your spice rack through fresh eyes.
She wants you to cook real-deal rogan josh, smoky butter chicken and spike your pavlova with white pepper. (Yes, really.) She wants you to taste spices individually and mindfully. She wants you to understand how the Indian spice multiverse can not only make food taste better, but make all of life better too. And a key part of her plan involves her game-changing new cookbook, “What We Call Masala.” (A cookbook that Australia food legend and respected Asian food authority Tony Tan has labelled as, “gripping and beautiful. A masterpiece.”)
A Kashmiri-Australian author, journalist and spice whisperer based in Margaret River, Sarina joins Yes, Chef! host Max Veenhuyzen for an hour-long conversation touching on past and present, tradition and innovation, growth and returning to yourself. Copies of ”What We Call Masala” will be available for purchase and for Sarina to sign and Sarina will also be cooking a special meal for supper after the chat at Luis’. We hope you can join us for an evening that promises to be spicy and enriching. In the very best ways possible.
Sarina has lived and worked across New Delhi, Bangalore, Paris, Edinburgh, Barcelona and Southern California, and now calls Margaret River home. Her new book, What We Call Masala, is part memoir, part recipe collection, and part meditation on the complex intersections between food, identity and wellness.
We’ll talk to her about growing up between cultures, the many misunderstandings of Indian food, and why dahl deserves more respect. She might even bring a pot.
LF Members – Free
Public – $15 (includes a drink on arrival)
Doors from 5PM | Talk at 6PM | Bar and restaurant open before and after, book your table here.