Episode 2- Chef Krish Dutt

by | Feb 23, 2024

Chef Krish Dutt recommends:

Restaurants:

Paper Tiger-285 Rundle St, Adelaide SA

Madame Hanoi- SkyCity Adelaide, 125 North Terrace, Adelaide SA

MASU by Nic Watt- 90 Federal Street, Auckland CBD,  New Zealand

Sean’s Kitchen- SkyCity Adelaide, 125 North Terrace, Adelaide SA

Nina-38 Rosina St, Adelaide SA

barmini by José Andrés- 501 9th St NW, Washington, DC, United States

INCA Ponsonby by Nic Watt-9 Richmond Road, Grey Lynn, Auckland, New Zealand

Cookbooks:

‘Anything’ David ThompsonDavid Thompson is an Australian chef, restaurateur and cookery writer, known for his skill and expertise in Thai cuisine.

Events:

Tasting Australia-TUNKI ODYSSEY: THE IRRESISTIBLE FUSION OF JAPANESE & PERUVIAN FLAVOURS. Fri 10th May 2024 at 6:30 PM

Tasting Australia- MOMODA – DUMPLING MASTERCLASS. Wed 8th May 2024 at 6:30 PM

about Chef Krish Dutt:

From Fiji to Jordan, Wellington to Washington, today’s Eat With The Podcast guest has cooked all over the world, only to bring his wealth of experience to two brand new South Australian restaurants.

Krish Dutt has a million stories to tell, and plenty that he can’t! Staging with Michelin Star Chef José Andrés and being the personal chef for royalty, we talk the power of techniques and produce over a very long lunch.

video transcription of Episode 2: Cooking for Kings with Chef Krish Dutt

 

Hannah: Hello, everyone, and welcome back to episode two of Eat With The Podcast. My guest today is someone with a million stories to tell. Krish Dutt is the executive chef of two brand spanking new restaurants to South Australia. Tunki is down on the waterfront at West Lakes and serving up a cuisine that we have never seen before here in South Australia, which we’ll dive into further in our chat.

His other spot is Momoda, which is on the outskirts of the city at the Maid Hotel. This is Asian inspired fusion that screams fun. You can even do a full soju tasting which is all infused in-house and matches the excellent dishes that Krish and his team have put together there. These venues are an expression of his incredible experiences across the world.

He has worked in some of the finest kitchens and he was the personal chef for actual royalty. We headed into Rundle Street to meet for the very first time. So let’s do it.

Hannah: All right, here we go. 

Krish: Let’s go. No pressure. 

Hannah: Yeah. No pressure. So Krish, welcome to Eat With The Podcast. Where are we and why are we here?

Krish: Paper Tiger. This is one of my favorite restaurants in Adelaide, I think and I just love the food that the head chef Ben Liu puts over here. He puts all the food that he wants from his heart.

I’ve worked with the guy before as well. He was my old junior sous chef at Madame Hanoi. I used to work at the casino, so, yeah. I love the way he cooks and he, a lot of Malaysian Chinese flavors. That he’s grown up eating, and so it’s very, very authentic, I guess. Yeah. That’s the reason I chose this place.

Hannah:  Do you get to eat out much? I mean, realistically, you’re working a lot at the moment. You’re not you’re not a quiet guy. You’ve got a busy life. Do you get to get out to restaurants very often? 

Krish: No, not too much at all, to be honest. We, I normally go out maybe once or twice a month. Yeah. Most of the time, because we spend all our time in the kitchen, we hardly want to go to a restaurant or anywhere else. If we do want to eat out, we just Uber Eats. Yeah. Pretty much. That’s, that’s, that’s our lifestyle. That’s what it is.

Hannah: Yeah, well, I mean, living a busy, loud lifestyle, I think sometimes you just need some damn quiet. Just sitting at home. Peace and quiet with still some good food. That’s what it is. So, I know a little bit of your cheffing history, so but before Madame Hanoi, how did you, how did you get to Madame Hanoi?

Krish: So, well, I’ll start from Fiji, I was born and grew up in Fiji and always knew I wanted to cook. Since I was probably in year four. I always wanted to cook. I was always the one cooking at home, always volunteering with my parents. And hey, I want to, I want to cook dinner tonight. I want to do this tonight.

I want to do breakfast. I started off just cooking on Sundays only. So Sunday used to be like a family day for us. And I’ll cook. At first, all I was doing was just making boiled stuff. I was cooking boiled fish with cassava, let’s say. Boiled lamb. Let’s say. Everything was boiled. Yeah, my family loved it for a while till they got really bored and said I think you should learn some something else. 

Hannah: Some other techniques perhaps.

Krish:  My mom went and bought me a cookbook. I don’t remember the name of that cookbook now, but it was just a normal cookbook. Then we started watching the program, an old program Yung Can Cook I don’t know if you know this program? His, his main line was “if Yung can cook, so can you!”  He was an old Chinese guy who was on the TV show all the time, so I started learning recipes from him first.

So that’s how I always got into more Asian flavors and stuff. And then From there, luckily my family supported me with what I wanted to do and Went moved from my hometown Lautoka, which is in the west of Fiji, to, to the main city and studied over there at University of Fiji to become a chef.

And then yeah, did three years with them. And then one of the good things about that school was they used to send us, six months is practical, the other six months they will choose a resort for you, a hotel for you, and you go and work. So they can choose wherever they want. Yeah, the first year they sent me to an outer island which was Taveuni, which is a garden island of Fiji.

So beautiful seafood. Massive like abundance of marine life over there. Pretty much untouched. Like no one goes out there, it’s in the middle of nowhere. 

Hannah: Sounds amazing. 

Krish: Only the tourists go there. Probably, I think only 500 people on the whole island. 

Hannah: Right, okay.

Krish: And it’s a big island as well.

It took about an hour to go all the way. Right, okay. Yeah. And then that was my first professional job as a chef. I started off as a trainee chef first, worked my way up through there and then after I finished my graduation, I got a job offer to go to Cook Islands in Rarotonga. So they used to poach staff like the fresh school students that are straight out of the school to take us overseas and if we wanted to be chefs.

So I managed to find myself in a group of chefs there was, I think, 40 of us. 

Hannah: Oh, okay, so not a small amount.

Krish: And then they put us all in the plane and then took us over to Rarotonga in the Cook Islands. 

Hannah: Had you ever been before? 

Krish: Never, never been before, so that was something new. We signed the contract straight away, it was a two year contract. They pay for all accommodations and everything that’s provided for, and then they take you over. And then the next day you start working pretty much. That’s it, and we were all out. 

Hannah: No rest for the wicked. 

Krish: Nah, we were all out of out of culinary school, straight out. All fresh. Yeah. And everyone loved it.

Hannah: So was it people that you, you were in school with? So they were like friends? 

Krish: So that was, and we, we all studied together for the last three years as well. So most of us knew each other. Most of us did, knew each other. And yeah, we’re still close friends to date, like we check on each other, we’ve got a massive Facebook group.

Hannah: Are they all over the world? 

Krish: They’re all over the world, most of them are in New Zealand, a couple in Canada. Some of them decided to go back to Fiji. There’s some, they’re all over Australia at the moment as well now.

Hannah: Fantastic. So when did Australia happen for you?

Krish: So from Cook Islands, I moved to New Zealand first.

And then I was lucky enough to, this was during the Rugby World Cup, so in 2011. So New Zealand had a big shortage for chefs because I think everyone was in Auckland. Everyone from all over the world, there are big World Cup fans, they were all over. All hotels, everyone was looking for chefs.

So I was lucky enough to get a three month working visa approved to go and work as a, as a chef in in Auckland. I got a job, I applied for a job in Sky City Casinos and got it straight away as a Demi Chef. Started in the Grand Hotel within the casino and just worked really, really hard to make sure that they decide to keep me.

And I was lucky enough that they, they saw something in me and they, they decided that they wanted to keep me on. They managed to extend my contract and then I got my, stayed in the, in the casino for about another five years. In sorry, another four years in in Auckland. Yeah. And one of the best part about working was because it was, there was so many multiple restaurants.

They had about 24 different restaurants. So you can choose where you want to go if you want to change. And then during that four years, I managed to find myself working under one of the exec chefs Darren Johnson. And Chef Nick Wat, who is one of the celebrity chefs who opened Masu by Nick Watt in in New Zealand, which won Best Japanese Restaurant and Best New Restaurant within the first six months of opening.

So I was lucky enough to be part of that core team. That adventure. And then we started from scratch, so, again, there was nothing. It was a rough space for us. Moved everything in. Yeah. And then, yeah, became part of that team and worked there for two years, worked my way up. From Demi, Chef Depardie, Junior Su, to Su Chef.

Yeah. And then when Chef Nick was opening Madame Hanoi in the casino, then he approached me as well and was like, Hey, what do you think of this? We’ve got this brand new restaurant opening. He offered me as a, just go and help out and open a, a restaurant up for him. Yeah. I volunteered as well straight away.

Came over, fell in love with Adelaide straight away. Yeah. Called the missus and said, Hey, you might want to fly in this weekend. Just come take a look. I think this is some place that we can actually live. Yeah.

Hannah: She came over. So you were already married at that time? 

Krish: Yes. 

Hannah: And you guys were, so you met her in New Zealand?

Krish: No, in Cook Islands. 

Hannah: Oh, no, okay. 

Krish:  Yeah, so she’s from the Cook Islands. 

Hannah: And she’d gone to New Zealand with you though? 

Krish: Yeah, yeah. 

Hannah: Oh, so she’s followed you. 

Krish: No, I followed her. So she was, because the Cook Islanders, they are New Zealand citizens, 

Hannah: Oh, that shows my ignorance. I did not know that. 

Krish: so when she was yeah, when she grew up, yeah, so she went to, to New Zealand, she, she had all her family in New Zealand and everything, so, where, she left Cook Islands, because we both worked together as well, so she’s a chef as well, she’s a chef as well, so we don’t have time to go out of the kitchens, you know.

Hannah: no, exactly, but at least. You know, you understand the lifestyle like that can be such a challenge for people that are in this industry is like, you know, falling in love with someone who is not in it just doesn’t get it

Krish: exactly. And she’s we still work together. So she still works with me. She’s in Tunki right now. 

Hannah: Okay, well, I look forward to meeting her.

Krish: Thank you. Yeah, I will. I’ll make sure of that. And then yeah, so she came over one weekend and she fell in love with the place as well. She used to work for Sean’s Kitchen in Auckland, so she was a chef at Sean’s Kitchen.

And then when she came over, Sean was around in Sean’s Kitchen that day as well and they were really busy and then he pretty much offered her the job on the spot. Would you, can you come and work here? We need your help over here. So, she decided to stay. She never went back.

Hannah: That was such a golden time for Adelaide Casino. Like, I remember Yeah, I was at, I think I was at the Madame Hanoi opening party because at that time I was doing food journalism, so yeah, it was a wild time for the casino and just such an exciting time for the transformation of North Terrace. Like, I think we had gone stagnant for such a long time and those places really changed the game there.

And now it’s like the central hub for so much stuff and there’s even more at the casino now.

Krish: So many things happening in there. It’s an amazing place.

Hannah: Yeah. Okay. So we’re in Adelaide. And you’re at Madame Tannoy. You’re sous chef at this point? 

Krish: No, no, I’m head chef, so I came over as a head chef, yeah.

Hannah: Okay, right. Okay. And how involved was Nick throughout that process? Because having somebody who is kind of the figurehead, the public face of these things I never really understand how much involvement they get. Like, do they sit down with you and work through the menu? How often do you guys get together?

Krish: When we were at Madame Hanoi he was very involved. When it, when we start off, obviously, so he was, he moved here for, I think, almost three months. Yeah. So he lived here with us. Well, we all stayed in the same hotel. We all worked together every night from opening to closing. And back then we were doing breakfast, lunch, and dinner.

Hannah: Jesus. 

Krish: So, so Madame Hanoi, we used to open at like 7 a. m and we used to go all the way to lunch, lunch finish, dinner. Dinner used to finish late night and then late night we used to turn it around and make it into a Like a nice dance floor and everything as well. 

Hannah: Did you sleep for three years? 

Krish: For the first three months, no, not too much. And then I got told off by the HR for working too much. So they told me to not tally it back. So, which is a good thing. And that was something new to me as well. Normally no one cares how long everyone wants you to work.

Hannah:  Yeah, exactly. I think there’s been a real change. I mean, that was a lot earlier, but I think there has been a real change in the industry about the well being of chefs like it used to be you work as hard as physically possible, and I do not care if you haven’t slept in three days. As long as you cook this food and you show up on time, that’s all we really care about.

Krish: The industry’s changed, that’s for sure. And it’s for the better for the chefs as well, and for the owners as well. More time to put into more effort and more love into their dishes now.

Yeah. Because they are actually refreshed, they’ve got their time off.

Hannah: And you can, I genuinely think as a consumer you can taste that. Like it makes a huge difference to your experience. Plus, if people are feeling that way when they’re Public facing the customers can tell like there’s a tension in the air, you know. I think having people who are dedicated to their craft but also get to love it because they’ve had the appropriate amount of rest and they’ve had the time to be creative and that sort of thing I think makes a huge difference In the experience of the diner.

Krish: Yes, definitely agreed. 

Hannah: Yeah, and okay Should we take a look at the menu? 

Krish: Yeah, sure. So, Ben told me he’s changed the whole menu since I was here the last two weeks ago.

Hannah: Right, so you’re not going to be able to tell me what you recommend on the menu. What were you looking forward to?

Krish: I’m pretty sure he’s kept some of the signatures, let me see. 

Hannah: Perfect. Alright.

Krish: I just saw him doing some kombu kyu with tuna sashimi. Beautiful. And it looked amazing. So I’m definitely going to have one of them. I did tell Ben just to, just feed us, do whatever he wants. 

Hannah: Okay, well  that is my favourite way of dining.

Krish: Maybe I’m gonna just tell him, yeah, just just whatever he wants to do. And yeah, it’s his food at the end of the day. I think it’s, I think that’s the best way to do. If you go to a restaurant, just go with the chef’s feed me because there’s a reason they put it all together. And that’s the way it’s meant to be eaten, I think.

Hannah: Yeah. Okay. Wow. I like the sound of pretty much everything. Although, I did meet someone, I was at an event last night, and she said that the pork belly bao are amazing. But I can’t have those.

Krish: Oh, I’m pretty sure he’ll be able to do a gluten free version of it. Without the bao, like we make it into a san choy bao. With the lettuce cup.

Hannah: Okay. Well, I’m down for whatever. I am gonna have to take a photo of this menu so that I can remember everything that’s on there. Done. 

Krish: Benny! We’re just gonna let you feed us, mate. Yeah? Yeah. How hungry are we, though?

Hannah: As hungry as you wanna be.

Krish: We’ll just start slow, yeah. Yeah, we’ll go with your selection, whatever you suggest. Yeah, yeah, and gluten free. That’s it. Done. Thank you. I’ll be gluten free today as well.

Hannah: I’m so sorry. 

Krish: That’s alright. 

Hannah: It does depend on where we go. We went to a Spanish restaurant, and that new restaurant, Niña? 

Krish: Nina. 

Hannah: Nina. Yeah. On last Friday night. And yeah, I was with a group of people and they were like, Oh we’ll, eat gluten free. I was like, no. You need the Spanish bread. 

Krish: Leo is a good friend of mine. I just met up with him. He came to Tsunki last Sunday.

 

Hannah: Yeah, I haven’t met him in person. But he, I have eaten his cheesecake before.

Krish: Yeah. With 

Hannah: the COVID Cheesecake King. Adelaide went wild, so, yeah. As did I.

Krish: He’s a very passionate guy, that guy.

Hannah: Yeah, it was a really great restaurant, so I thoroughly enjoyed it. 

Krish: I still haven’t been there, actually. He’s invited me to come down here, so I’m excited to do that.

Hannah: You’ve got to do it. Friday night is it was loud, like it was. People were there, they were ready to party, they were there to have some wines, they were all for having a good time. If you want to have a chat with him. I would say go mid week, but I’m guessing you’re not going to be available on a Friday night anyway.

Krish: Not at the moment. Not in December at least. No.

Hannah: Oh, what a wild month it’s been. So busy. I just don’t feel like we’ve got… I don’t know when the stop happens, but I do love it. 

Krish: I think mid January everyone’s gonna calm down a bit.

Hannah: Yeah, everyone’s gonna need to give their livers a rest at least. 

Krish: Yeah, exactly. I know, I will.

Hannah:  Yeah. No, I’m already, I’m already at that state. Anyway, we push on. We push on. Okay, so you’ve been at Madame Hanoi for three years. And the king calls.

Krish: Oh, he didn’t call personally himself. But his kitchen manager, who was my first boss at the Cook Islands. So my old executive chef from the Cook Islands, so this is after 10, 12 years later. Sorry, no, no, no, actually after 10 years later. So he emailed me all of a sudden saying ‘Hey Krish, what are you up to these days? I’ve been following you, but How’s Australia treating you? If you want to change, let me know, I’ve got something for you.’ So I was like, okay. I just replied him back. He didn’t put any signature, he didn’t tell me where he was or anything.

It was all hush hush and he’s like, just let me know when you’re ready to move. I was like, okay.

Hannah: That sounds so exciting, regardless of where you’re going.

Krish: I was happy at Madame Hanoi that time, so I told him, nah, I’m all good, I’m really happy with Australia, I’m just finding my feet now within Adelaide, so I’m very happy here, so thank you, but all good.

I didn’t want to ask where he was. Then, that happened in like about October or November. Then in January I get a phone call again, and it was supposed to be His Majesty’s birthday. So they were looking for someone to come and entertain and provide some kind of food. Yeah. So he called me up and yeah, three meals before trial shifts.

Okay. At the same time while I go cook and entertain as well, so like Asian fusion flavors. Yeah. So what I did over there was I just did Madame Hanoi what I was cooking at that time. So I did a beautiful green pepper scotch. I don’t know if I did the, the Korean salmon, I did some. What else did I do? I did a lot of this is a very old menu, so. But I did, I did whatever I knew at that time. I did present all those. And he just fell in love with the food. And then they offered me a job straight away on the spot. And again, at that time, I was happy at, at Madame Hanoi. So I just said, oh, I’m not looking for a move right now. So thank you very much.

But I’ll stay here. But if anything changes in the future, I’ll let you know. Yeah. So I came back to, to, to the casino. I worked there again for another year. And then the next year later, then I received another phone call. They were like, Oh, hey, we’re short staff. Would you be able to just come and help us out? Or what? By that time I was already in Australia for about three years. And so I talked to my wife and said, Hey, this could be something exciting. Now that we knew where we were going and they were like, What do you reckon? Should we go try it out? And plus, because the package was such a good package, it was all inclusive.

They provide accommodation, car, all utilities are paid for, so we had nothing to worry about. Yeah. You know, you just show up. Yeah. And you just go to work pretty much. 

Hannah: You’re transient. If you’re… There’s all the people that are okay with being transient. So much opportunity in something like that, like, why not? If it goes wrong, if we hate it, so what? We’ll come back, you know? 

Krish: Exactly. So we had nothing to lose at that point. Yeah. And yeah, we didn’t have any dogs that time. Yeah. So luckily, so we just, yeah, we just packed our bags. We only had like, I think two suitcases each. Yeah. That’s it. And then we just like, yeah, sold everything else.

We’re like, oh, we’re going to at least give it a year. Yeah. See what happens and then we’ll travel forward. Yeah. So went over, loved it. It was a lot of work, but we enjoyed it thoroughly. A lot of travels, a lot of…

*food arrives*

Hannah: Thank you. Ooh, okay.

Waiter: There you go. A couple of entrees. So that’s our Kukimbi Oyster with Nam jim, Salmon Roe Corner Cream and it’s a grilled beef wrapped with betel leaves.

Hannah: Beautiful. Thank you. Wow. 

Krish: That smells amazing. 

Hannah: It does, doesn’t it? Yeah. That smells incredible.

Krish: This one here is one of my favourite ones. 

Hannah: Okay, so that’s one of the older dishes. 

Krish: One of the older ones, yeah. Wrapped in bilberries. Which is like a Vietnamese traditional one, I think. It’s called bola lot. 

Hannah: I’m going to take a picky or two of those ones. Because I don’t want to forget. 

Krish: That’s alright.You just come back again and order the same thing. 

Hannah: That’s true. And we will. There we go.

Krish: Awesome. So this one is the oyster with nam jim and then the beef wrapped in betel leaf.

Hannah: Ah, yes.

Krish: Yeah. Cheers again and thank you for having me.

Hannah: Yes, thank you so much. We genuinely appreciate it and I love to hear your insights. Cheers.

Krish: I am getting hungry. I didn’t have breakfast today.

Hannah: Probably for the best.

Yeah. Well, Krish’s just introduced everything. So that was absolutely stunning. So Coffin Bay Oysters. Yep. Is there any other option for oysters in South Australia at the moment? I feel like it is all Coffin Bay. 

Krish: It’s because they are the best, to be honest. Yeah, I’ve tried, I’ve tried different places.

I’ve tried the Sydney Rocks as well. Even with Smoky Bay, Smoky Bay is pretty nice as well, but depends on different pallette. But I’m always drawn towards Coffin Bay. So all the venues that I run as well, we’ve only got Coffin Bay oysters in all of them. 

Hannah: Yes, they are absolutely delicious. That is a fantastic flavour combination.

Like, you’re still not getting that, I mean, I know a lot of people love their natural oysters. Yeah. That kind of flavour. If you’re trying to win people over though, I think you need to add particularly the Asian flavours work the best. I’m not a huge Kilpatrick fan. That’s not my that’s not my go to.

Krish: Yeah, not me too. Yeah, I love natural, but anything with Nam Jim, that’s always amazing. A little bit of heat.

Hannah: Okay. And the Betel leaf. So that’s Vietnamese.

Krish: Yeah, unless I’m mistaken. It’s normally, it’s it, the origin I know is from Vietnam. So beef wrapped in betel leaves, which is called bola a lot. And I’m not sure what he served it with, what’s on top. I’m just trying to spot that on there. 

Hannah: But, that might be an an us special, I think.

Krish: Yeah, oh it’s not in here. Ah, okay. Oh, lucky us. Ah, here we go. Grilled beef wrapped in betel leaf, smoked pineapple, spring onion oil and lemon grass. Yum. Beautiful. That’s what it is. Smoked pineapple.

Hannah: I love pineapple. Okay, so. The king insists, after his persistence you decide to move to Jordan. 

Krish: Yeah, so we just packed our bags

Hannah:. Did you know anything about Jordan?

Krish: Luckily the last time I went I was there for about 10 days and they organised a  driver to take us around and show us Jordan as well, and Jordan’s a beautiful country.

Hannah: It’s high on my list to go. I mean, currently, things are a little sticky in the area. But yeah, definitely somewhere that I want to explore. 

Krish: Yeah, we definitely fell in love with it the first time we went there. It was just beautiful. The people are so super nice there. They don’t even know who you are, but they are genuinely very, very nice.

Hannah: Yeah, beautiful people, beautiful place. 

Krish: Beautiful place, beautiful people, and yeah, it was a no brainer. With the package, everything was inclusive. Whereas in Australia, you know how it is, rents are up, everything. Even back then, 2018, it was. Everything was on the way up. Gas prices were going up, everything, and we were like, hey, and they gave us an electric car as well, and which was, utilities all included, so it was just a no brainer, we just decided to stay.

Hannah: Did you, were you inside, now I, I know a little bit about King Abdullah II. Yep. But, were you, is there a palace? Were you inside a palace? Is that? 

Krish: Yes, so we live inside the palace grounds. So, we are based in Amman within the palace grounds, pretty much. So the main residence was only about 500 meters from where my house is.

Hannah: Wow. That’s incredible. What was that, what was that like? Like the public kind of surrounding the area, are they interested in the king and what he’s up to? Or was it celebrity almost? He, is he, is he viewed as kind of a celebrity? 

Krish: Yes, he’s loved by all. Yeah. Like wherever he goes and he’s such a down to earth guy. Like I used to interact with him. Almost every day. I have to make sure it’s breakfast there, lunch there, dinner’s there. And just so humble, so down to earth person. Yeah, and everyone outside, they love it. 

Hannah: He seems to have done a lot for the advancement of the country. Lots of women in the area and that sort of thing. It’s pretty impressive in, you know, in the space that he’s in to be able to do that and to stay in power as well because other people have not managed to do so. Did you, did you feel involved in the politics of any of it in any way? You weren’t exposed to it? 

Krish: Nah, nothing at all. We, we normally, because our work kept us so busy, we normally just minded our own business. Just all we knew was home, kitchen. And if we have to travel somewhere, which we did a lot whenever they stayed visits and stuff. 

Hannah: Okay, so you, you went around with him? 

Krish: Yeah, if he’s travelling, then I have to travel with him, go places. 

Hannah: Yeah, okay. Very cool. And I heard a little rumour that He decided that there was a dish that he had liked in Europe that you needed to learn. Can you tell us about that? 

Krish: That was in D.C., actually. 

Hannah: Oh! 

Krish: And it’s a Jose Andres restaurant called BarMini, and they used to serve this beautiful olive dish which was just It looks exactly like olive. It’s soaked in a little bit of olive oil. But when you pop it into your mouth, it just bursts of olive flavour.

Yeah. So, it was, he, he fell in love with that dish. And then, yeah, so, one of my contract was that I could choose a, a place to go and stage in as well. So he, he sent me over there to go and stage, to learn this one particular dish and come back. 

Hannah: That is incredible. 

Krish: And for me it was like a kid in a candy store pretty much and because these guys are like, I’m, I’m, I was working with the chefs that they’re all Michelin star trained chefs and stuff and for someone out of Fiji, a small island who’s never been to a Michelin star restaurant or anything, it was just like, wow, all blown away.

The work ethics that the chefs over there have in that particular industry, like working for, for Michelin star restaurants, completely different. Even if the service starts at 6 p.m., everyone’s at work at 6 a.m. They start working at 6 a.m. and they go till like midnight. 

Hannah: It’s incredible the prep that goes into that sort of thing. That I think is the general diners the thing that we don’t really understand as general diners is like just how much goes into making one sauce or, you know, one starter. Like it’s not just that started happening 10 minutes ago when you ordered it, it has been maybe even days that it’s been prepped for. So yeah, the dedication in places like that is. 

Krish: Oh yeah. And I learned a lot from those those chefs that were there, like amazing work ethics and plus the way they follow recipes to the grams because they use so many different techniques and stuff. If you miss a certain powder by two grams or one gram, the whole product is destroyed pretty much.

Hannah: Yeah. Wow. 

Krish: So you have to make sure. Yeah. Pretty much. And yeah, so I went there for one dish, but I came back with the whole entire meal.

Hannah: Yeah, I was gonna say, how long did it take you to learn the one dish and how much did you use the other time for? 

Krish: It was a hard dish. So I was I starged with them for 10 days. So 10 days is a big time over there. Because it was like being in the kitchen from 7 in the morning till midnight. Everybody’s trying to, trying to learn, trying to get techniques, but not everyone wants to share their techniques as well, obviously. 

Hannah: Yeah, fair enough. That’s another thing. How do you even, how did you even begin to organize staging? Like… 

Krish: They do everything for us. Okay. So the work workplace, all the organization, all the flights, all accommodations, everything was all sorted for us.

Hannah: Ah, I suppose, I mean, it’s spreading their notoriety around the world, isn’t it? Yeah. So I suppose there is a benefit to that, of them.. wanting

Krish: and they they welcomed us actually like they welcomed with open arms and because when chef Jose Andreas was in Jordan I think his majesty looked after him and showed him around and he was looked after as well So he he invited us was more of an invite, like tell your chefs to come over anytime they want.

Hannah: Perfect. Okay. Well, that would have been an incredible experience then to have that on top of it. You know, there’s less, there’s less ‘this is mine and that’s yours’. 

Krish: And especially working for Chef Jose Andres, he’s, he’s built something that’s amazing. So he’s one of those head of the UN as well now. So he does so much. I’ve been following around on Twitter and Instagram now. And he’s got a massive chain of restaurants that he’s got all over America now as well. He is going to Spain. He’s popping up on a Netflix now as well with his own little show program.

Hannah: Oh, fantasrtic. Oh, I’ll have to. I’m obsessed with sitting and watching all of the cooking shows on

Krish: so I was lucky enough to have like one-on-one training with him as well.

Waiter: Sambal chilli roast eggplant with coconut cream nuts and fresh lime and thai style 

Hannah: Oh my gosh. They look incredible, right. 

Krish: Ben does a mixture of all cuisines pretty much, because he’s from Malaysia and Malaysia is so rich in all these different cuisines. 

Hannah: It’s such a melting pot of different different places. 

Krish: You can get Indian, Thai, Laos, Cambodian flavours, everything all in one. And he’s worked in a lot of Japanese restaurants as well, so he’s got a lot of flavour for Japanese cuisine as well.

Hannah: I love that about Australia. I mean, we love going to Europe. We spend a lot of time over there. And the one thing that I miss is like, amazing Asian cuisine. We just have it so much better here.

Krish: Actually, that’s what I miss as well. When I was traveling Italy, Germany as well. Like, you can, they’ve got amazing food, don’t get me wrong. Oh yeah, yeah. But, four days later, you like, you want some spice, you want some kick to it. 

Hannah: Yeah, yeah. Something with a little bit of, yeah, and also a vegetable. I feel like you get 10 days into a European trip and you’re like, I love meat and cheese, but God, I’d love a vegetable. And we’re so blessed with seafood here as well, South Australia in particular.

Krish: Amazing. And that’s why we opened Tunki as well, just to kind of showcase a bit more.

Hannah: Yeah, okay, so talk to me about Tunki and Tunki’s cuisine, because I know that it’s quite different to anything that we’ve experienced in Adelaide before.

Krish: Yes well I haven’t, the only research I’ve done is on Google pretty much, but I think we are the only Japanese, Peruvian fusion restaurant in Adelaide. And so I, again, this takes me back to DC. I found out Inca cuisine which is the Nikkei cuisine. When I was first travelling through D.C. and when I met Jose Andres, so he’s got a couple of restaurants that are similar flavours and similar style as well. And pretty much again, it takes me back to Fiji again, because growing up in Fiji, so I don’t know with islands. Fresh seafood and being half Indian, half Fijian, lots of chillies. Yeah. That’s what I was drawn to with Inca cuisine.. Fresh seafood, lots of chillies, lots of lemon, lots of lime. Everything’s just a flavour bomb. 

Hannah: Fresh, bright flavours. 

Krish: Yeah, exactly. And yeah, I got introduced to a lot of different ingredients that I’ve never heard of before. Which I fell in love with straight away. Different kinds of chilli. All I thought was there was only two kinds of chili, red and green. But when we went there, there was like more than 50 different varieties of chili. 

Hannah: How do you go getting those to Australia? Like, how do you, like, are they available here?

Krish: So, I work closely with Tony and Marks. 

Hannah: Oh yeah, great. 

Krish: So, Tony and Marks does all my buying and hunting and everything for me. So, it doesn’t matter whatever I need, I just go straight to him and then Tony and Marks looks after the rest and they get it for me.

Hannah: That’s pretty impressive, really. But, I mean, don’t get me wrong, it’s an impressive supermarket. And I buy, whenever I go to Tony and Mark’s, I always end up spending far more than I should on things that I’m like, I don’t know what I’m going to do with this, but I really, I need it.

Krish: And that’s again, supporting locals, I guess, that’s one of the best things that the Fahey Group always have because it’s a family owned place. They always try and go for family owned restaurants, family owned. Sorry, family owned suppliers and stuff as well. Yeah. And keep it within South Australia.

Hannah: South Australia, we have such an abundance of amazing quality produce. I mean, I can understand why you would outsource. But it’s all right here. We have, and, and it tastes so much better when it hasn’t gone as far. 

Krish: Yeah, exactly. 

Hannah: I always think when, particularly with South Australian meat, lamb. If you eat lamb from Kangaroo Island, and then you eat lamb from the supermarket, it doesn’t taste the same.

Like, we have nieces and nephews that live on Kangaroo Island, and when they come up to the mainland, if you buy them supermarket meat, they’re like, “it tastes wrong.” Ah. I’m sorry. I’m sorry. I know you’ve gotta buy the right one. I know. What you can do?

Krish: You gotta buy the local stuff. Let’s dig into this one now.

Hannah: Yeah, you know, I’m gonna let you go first.

Krish: I wanna see what he put in here. Yeah. That looks really yum. Chili roasted eggplant. Oh, sambal, tarasi, coconut and cashew. So, this must be something close to his heart. This yeah. We’ll ask him later. I think this was grandma’s recipe or something probably.

Hannah: Oh, fantastic. I absolutely adore eggplant. Somebody else in my life can’t have eggplant, so I don’t get to have it very often, so it’s nice when I get to share it with other people. Oh, thank you. Yeah, so this, for those listening, this looks ot’s slow baked. I’m guessing there’s some sort of fire roasting going on. Yeah. Sambal, so we’ve got the spice there and then a creamy sauce. It looks absolutely divine. 

Krish: I can see Ben’s got a little hibachi grill, the robata grill in there. Oh yes. So I’m pretty sure, yeah, he puts it all on on the fresh charcoal. 

Hannah: And the smoke adds such a difference to eggplant as well. I feel like it’s one of those things I can never nail properly. But I don’t play with eggplant that often. Thank you. Oh, that’s fantastic.

Krish: How’s the spice and the sweetness balance?

Hannah: Yeah, yeah, it’s really still got a sweetness to it, but I wasn’t expecting that is. 

Krish: And then the cashew milds it down again.

Hannah: Gorgeous. So, Japanese Peruvian cuisine, is that, is there a point in history where those two cuisines came together? They’re like, how did that? Oh, is that more of an invention?

Krish: I did some research and even with working with Chef Nick Watt, as well. So, Chef Nick Watt’s got two restaurants in Auckland as well called Inca. Which do something similar. Japanese, Caribbean dishes, but and then so what happened is 19 I think it was in the 1880s, 1880s Japanese settlers went over to Peru to work in the mines. While during that time it didn’t last too long. I think the mine dried out after 80, 80 years. But within that time, there was a lot of going back and forth. And when Japanese were missing their, their ingredients, their miso, their soy. Soy sauce and all these different chillies and stuff as well.

They started bringing a lot of them in and out as well. And then they started enjoying what was in Peru already as well. So kind of mixing and matching and substituting this ingredient for that. A new, entirely new cuisine was born, which is called a Nikkei cuisine. And that’s where the Peruvians started eating a lot more of the Japanese flavours as well. And the Japanese started eating a lot more of the Peruvian. So it kind of all bounded together. The best part is it actually works really well together. Japanese love their clean flavours, their clean seafood flavours and they don’t want too much spice and stuff, whereas the Peruvian on the other hand, they love their coriander, they love their spice, they love their chilli. But when you mix them at the right quantity, it’s just amazing. It’s just different. 

Hannah: What’s your favourite dish on the menu at the moment?

Krish: In Tunki? I think I would go with the the tuna tataki. If I had to choose one, if I had to choose one. 

Hannah: Yeah, gun to your head, you gotta. It’s hard to choose. 

Krish: Yeah. The tuna tataki that I do at the moment is a beautiful bluefin tuna. We get it. We just seal it on the robata. So the robata that burns, the one we got as just as our grill is a massive robata it’s about 1.2 meter long. 

Hannah: Oh right, okay, yeah. 

Krish: So when that burns, that burns at around 600 degrees. It’s hot. 

Hannah: Jesus. 

Krish: The guy that works there doesn’t have any hair on his arms.

Hannah: I was gonna say, does he have any eyebrows? 

Krish: And so we do a quick seal over it, so it takes only about five seconds a side. Yeah. Five, five, five, and then chill it down straight away in ice water, and then we slice it down, and then put it in a sauce that I made myself.

Actually, that was another creation that that me and my head chef actually, knowing we were playing around with so it’s a passion fruit, Aji Amarillo, which is a Japanese, sorry, it’s a Peruvian chili paste. So a yellow chili paste it’s got a little bit of fish sauce in there as well, which is coming from my Asian cooking side. So that and we finish it off with lime juice and lemon juice mixed together. So half and half. And dilute it down with a little bit of water just to get that balance right. And then we just after you slice the tuna, put it on the plate, drizzle a little bit of sauce on top, fresh fresh fruit seeds on top as well, some jalapeno, and we finish it off with a little bit of sauce. Spring onion oil. Yeah, okay. And that, on a little bit of cassava cracker, is just mind blowing. Yeah. The balance in this dish is just amazing. Yep.

Hannah: I am falling more and more in love with like the snacky, the snacky side of the menu, you know? Like the, the smaller plates. I’m one of those people, I want to taste everything, so I would always rather have small, lots and lots of small things to be able to taste all the flavours as opposed to, or dining in a big group so I get to try heaps of things. I would much prefer to do that than that.

Krish: That is the, that is the way to eat out nowadays to be honest. 

Hannah: Yeah, it really is. 

Krish: And I’m glad that most restaurants are adapting to that way as well now. We thought it was sharing menus and family style meals, which is,

Hannah: It does make me laugh. I was talking to a friend about this just the other day that so many places that you go to now, you sit down and they say, has someone explained the menu to you? And you say, no. And they say “well It’s sharing style.” Yeah. That’s, okay. I mean, yes, I understand that it’s sharing style. 

Krish: Yeah, but back in the days, you don’t expect that, do you? Like, oh, I know how to order my steak. Yeah. I know how to get a burger. But now, luckily, because of migration and because of People travelling out as well. Everyone’s starting to try flavours.

Hannah: I love, I do love looking at a menu and not knowing what that word is. Like, okay, cool, tell me about it. That is the key to having really great wait staff as well. Who are just as passionate as you are about the dishes. To be able to share that passion with the person that’s ordering it so that they’re not scared off by something that they’ve never heard of before.

Krish: Yeah, definitely. Okay.

Hannah: That’s great. Just trying not to be too sweaty on the, on the, on the video. 

Krish: It’s got a bit of a heat to it. 

Hannah: Oh my god, and this weather at the moment in Adelaide is just killing me. I imagine that’s quite something in the kitchen. You’re being hot in there. But you’re used to that.

Krish: A bit hotter, but yeah.

Hannah: So, you’ve got Tunki, you’ve also got Momoda. Explain the difference between the two of them to me.

Krish: So, I’ll start with Momoda. First, because Momoda was one of my first babies. Momoda was created like, I’ve had an idea for Momoda all the time, but because as chefs, when we finish work, we always finish late, and we, we’d love to go out. We like to drink. One or two or three. 

Hannah: Oh, yeah. Yeah. I might be familiar with that concept.

Krish: So, and when we finish work around 11:00 p.m. there’s hardly anything open in Adelaide. And the original concept from the Momoda was supposed to be, I, I really want to be able to, even, that’s the plan in summer, we want to be able to open till midnight or till one o’clock, even leave the kitchen open as well. But at the moment, because of staff shortages, it’s very hard to do that. So the idea was to have a fun menu, a short, simple, small menu, but with full of flavour. And then people can just come in and order a couple of different dishes. Just like we said, you don’t have to commit to one burger and chips and just sit there and eat it.

You can, you can spend the same amount of money and have. Seven different items and then, like, share it with two people or three people. And you still end up paying only 30, 40 bucks a head. 

Hannah: Yeah, brilliant. Right. 

Krish: And at the same time you can try different cocktails, different sojus. So I do all my own infused sojus as well.

Hannah: Okay, so soju, Korean spirit. Korean rice wine, yeah. Can absolutely. Absolutely fuck you up if you drink too much of it. 

Krish: Yes. Get ready for a bad headache the next day.

Hannah: Yeah, okay. So, how did you learn soju distilling? 

Krish: Yeah, no, so I don’t distil it myself. I need a license for that. 

Hannah: Yeah, yeah, okay.

Krish: That would help. But, Now, so I learned infusing, infusion like infusing sojus when I was working at Masu and working with a lot of Korean chefs and so that, that’s what we used to do when we finished late night, we used to go to one of the Korean chef’s house and then she’s got all these beautiful soju, pomegranate, grapefruit, coffee, lemon, lime, citrus, whatever, all different sojus marinated because it’s such a cheap drink.

Like, you know, you can buy a a litre of soju for like seven, eight bucks. 

Hannah: All right. Okay. 

Krish: But they taste horrible on its own. Yeah. You have to make sure you do a little bit of sugar. You have to put a little spice. You have to kind of make it to your palate. Yeah. And balance that up. So you can actually sip it on ice and spread it like a cocktail pretty much.

And then you might have to dilute it because sometimes I’ll just go up to like 20, 30 percent as well. So that becomes like a pure alcohol. So I normally dilute mine down back to around 12 and a half to 13 per cent. Yeah. And then You infuse it with lots of fruit. So at the moment, I think I’ve got 10 different flavors in Momoda.

And the whole idea of Momoda was just to come in, order a cup, a flight of soju. You can get like three or four soju flights at once. And then maybe play a game with your, with your friends. Oh, what flavour do you reckon this is? What’s this is? While you’re having all this different food as well. So everything on the menu also is kind of balance out that goes really well with the, so let’s say if you’re having a Tasmanian salmon, I would suggest go with the mango soju with the sweetness of the mango cut off all the fattiness from the salmon and the chili that is marinated in the smokey flavour. You’re going with the pork ribs, you go with the green apple and plum soju that I infuse myself. That green apple, obviously green apple, pork, they always go together. 

Hannah: Yeah, perfect. 

Krish: Yeah, it cuts it down straight away again. That’s beautiful flavours mixing it together. If you’re at the end of your meal and you’re having a panna cotta, so I’ve got a Vietnamese coffee and condensed milk panna cotta.

Hannah: You are saying all the right things. I need to come and try that.

Krish: Oh, you have to, you have to. And then I’ve got a coffee soju that goes with that as well. If you don’t feel like any desserts, you just want to have a um, affogato, let’s say, at the end of the night, most people, they don’t want to eat anything. I would make the affogato with the coffee soju and a vanilla bean ice cream. And then, so mix and match, and it will be something different. It won’t be the same affogato that you have anywhere else. Because this soju is made by me. It’s my flavours and something that will finish your night after a big meal. In the right way. Yeah.

Hannah: That sounds so exciting. Yeah. Nothing like that on the Adelaide scene. Well. I might be wrong, but I haven’t heard of anything like that on the Adelaide scene at the moment, so that’s yeah. And is the flight always different? Like do people pick and choose, or do you say to the bartender?

Krish: We let them choose.

Hannah: Yeah, okay. 

Krish: We’ve got our own flight, so you can say our bartender selection. Yeah. And obviously, the bartender will give you his favourite. Yeah. So everyone’s got their own flavours. Some like it a bit more sweeter. Some want it a bit more berry flavours or. So they do that one. But if you want to pick and choose, you can choose whatever you want as well.

Hannah: Yeah, cool. 

Krish: And it’s only, I think, 15 for a plate. Yeah, that’s a 30 ml, so you can mix and match and do whatever, play with friends. So you get three, I get three, someone else gets three. Yeah. We can still try each other’s flavours. 

Hannah: Yeah, okay, cool. Yeah, and I definitely need to come down and I give that one a whirl. And the menu is Asian flavours, but no particular cuisine?

Krish: No particular cuisine. So Momoda at first was the menu I designed was just throughout my travels. Yeah. So I’ve been to Thailand. I’ve been to Korea. I’ve been to Japan. I’ve traveled through Laos, Cambodia. I’ve been throughout China. So it’s pretty much a little bit of everything that I learned over the years through my travels.

So Momoda was just designed just everything to do what I cook at home. Not what I normally cook at home, the flavours that I like. That’s what I wanted Adelaide crowd, that hey, there’s, you don’t have to commit to, oh, this is a Thai restaurant, this is an Indian restaurant. You can get a little bit of everything, the flavour’s different.

Hannah: I think that’s the way of the cuisine now, and it’s the way of Australia now, like, everything is so multicultural that you want to see that on a menu; you want to see the best of all the worlds. So, how did you end up falling in with the Faye group?

Krish: After, after Covid, actually that happened. I, well, they had a job going, and I applied for the job. And came in, sat down with one the, one of the directors, Trent Fahey. And then he interviewed me, asked me what I was after I explained to him I was just looking for Exec Chef job at the moment. And our, I think, I think during the interview we, we hit it off straight away. And we, we were talking the same language. He had a vision for, for the group. I had the same vision as well, what I wanted to do next. Yeah. And it was just, I think our interview lasted like an hour. We were just talking about, about travels and everything else. And then we knew we had the same likes and the same dislikes and stuff. And then, yeah he offered me the job and I started the job the next week, I think. 

Hannah: Oh, wow. Okay. Yeah, I feel like, especially since you’ve come on board, their group has really taken a turn in direction, you know, they are a pub family, they’ve always been publicans and it’s really nice to see the pubs and hotels taking food to that next level, like, just because it’s a pub doesn’t mean that that’s not the experience that people want to have.

They still want an elevated experience and I think it seems the menus you’re designing and the spaces as well are so elevated for Adelaide. Like, Tunki sitting on the water there is absolutely gorgeous. That must be like the highlight of your day when you get to go down there.

Krish: Best day of my life when the Fahey’s said, “oh okay, let’s go ahead and do Tunki.” I presented them with a couple of different ideas for the restaurant space. And then that was one of the best ones that they chose, and I was like, fingers crossed they choose this as well because we were either going to go full Japanese, or we could have gone full Chinese, or we could have gone in between. And I was just so happy that they decided to go with that theme. Yeah. 

Hannah: Yeah. It’s. It’s looking gorgeous. I need to get down there. 

Krish: Come down tonight. I’m on the pass today. We might, we might be able to squeeze you into one of the booth tables. 

Hannah: I hear that you’re damn busy, so you might not be able to squeeze me in.

Krish: Nah, I’ll create a table in the chef’s table. You’re on the pass. If you don’t mind sitting on the stool, it’ll be fine. 

Hannah: I don’t mind sitting in the kitchen. 

Krish:  It might be a little bit hot. The robata is gonna be cranking. 

Hannah: Oh man, yeah. Okay, so Krish, it is time to fire on the Fast Five.

Krish: Yep. Let’s go.

Hannah: One word or one sentence, but I have it a habit of interrupting, so it might be my fault, but if you don’t get it out in one word, I’ll accept it.

Krish: Okay. 

Hannah: So what do you cook when no one’s watching?

Krish: I call it one pot. Yep. Everything in one pot, because I hate doing dishes. 

Hannah: That’s it. Doesn’t matter what it is?

Krish: It’s just. Whatever’s in the In the cabinet, I guess. Whatever’s in the fridge, whatever’s in the freezer. Yeah. One pot. 

Hannah: Quick, one pot. Dirty, do it. Okay. What’s your go to cookbook?

Krish: Go to cookbook, I’ve got just so many.. So many. I’m trying to, I’m trying to think which one. I would say I would say I do love Thai food, so I think David Thompson’s cookbooks are my go to. There’s no one in particular that I like. I like all of them. Yeah. 

Hannah: So, yeah, all his Thai cookbooks. What is the most overrated ingredient or dish that you’re seeing on menus at the moment?

Krish:  Ooh, overrated. Okay. Let’s see. Ah. Ooh. I’m trying to think what am I over eating. I’m just drawn towards my own menus now. Let me see, overrated. Truffle, I’d say probably. Truffle, everyone’s trying to use truffle. Even one of my dishes, I’ve got a kingfish ceviche with black truffle on it. Which is pretty damn good. I don’t know. 

Hannah: It is everywhere.

Krish: Can I get immunity on this one? Pass? Pass, same out. 

Hannah: Pass, yeah. What was the first dish you learned to cook? 

Krish: Ooh, first dish. Boil. Boil. Water. Boil, like I said, boil.

Everything boil. That’s what I was doing. In Fiji, so our, that’s how we like to eat everything. Like if you get a whole fish, we’ll clean it up. We just put it in water, salt, boil it, and add all the ingredients to it. Raw garlic, raw chilli, raw flavours. Lots of lemon juice in there and have it like a soup. Yeah, like a broth situation. So that’s all we used to do. Even if you’re cooking lamb, same thing again. Just boil it. Salt, pepper lots of garlic, lots of chili, lots of onion. Lemon juice, lime juice, lots of coriander, that’s it.

Hannah: Yep, okay, cool. And who has been the most influential chef in your life?

Krish: I think my main mentor would be Chef Darren Johnson. So he was my executive chef back in Masu. Yep. Masu by Nic Watt, so he was the guy who made me fall in love with, Japanese food and infusions and using different ingredients and stuff, so hats off to him. I talk to that guy almost once every two weeks. Yeah. He’s one of my good friends now as well, and we relay ideas to each other as well. If I’m stuck with something, I call him anytime, and he picks up every time.

Hannah: Yeah, brilliant. Do you still this is, that is the Fast Five. But do you still speak? to King Abdullah?

Krish: No, not personally, no. I feel like he probably has a lot going on. We used to text before but not anymore. 

Hannah: A lot going on there at the moment, so yeah. Thank you for coming out to eat with me. 

Krish: Thank you for having me here. 

Hannah: It’s been fun. 

Krish: Beautiful, thank you very much.

Hannah: Well, what an episode and what a meal. Let me tell you, when those cameras stopped rolling, we dove into the dessert menu. We tried everything and it was honestly extremely really do recommend that you get yourselves down to Paper Tiger on Rundle Street if you haven’t already.

Chef Ben is outstanding with what he’s doing there. And the chef’s tasting menu was really beautiful food. A really great celebration of Asian cuisine. While you’re at it, you really need to book yourself into Tunki or Momoda, or both. Go visit Krish. Those are stunning venues that he has poured time, effort, and energy into and it’s really showing the results at the moment for South Australia.

Also, if you are listening to this at the time of the release, you still have plenty of time to book in for the two masterclasses that Krish is hosting with Tasting Australia. That’s coming up in May in South Australia. One of the events is at Tunki, of course, where you will have a five course meal, but also get to practice some of the beautiful techniques that he does there and work closely with the chefs.

You’ll get a tour through the grounds. It will be an incredible experience. There’s also an experience at Momoda, of course, where you can do a dumpling making masterclass with his experts there, and also be guided through a beautiful several course meal, all with matched food and wine. I highly recommend you book your tickets for that. They likely will sell out. 

As you’ll hear me mention repeatedly. Please rate, review, subscribe, follow along to this podcast. We are a baby podcast. We are trying to grow and it really helps promote everything that I’m trying to achieve here. For all the recommendations that were mentioned today, that’s locations, dishes, cookbooks, please come along to eatwithpod.com or you can follow us on socials at eatwithpod. 

I have been your host Hannah Pendlebury. 

My guest today was Chef Krish Dutt from Tunki and Momoda Restaurants. 

Our restaurant location was Paper Tiger on Rundle Street. 

The video recording was by Luke Jamieson. 

The video processing and sound processing was by Matrix Publishing.

Our intro and our outro music was by the talented Lobu Music. 

And that’s it. That’s all. Go forth. Stuff your face.