NOPI and Ottolenghi chef in town
posted 9 October 2016

RAMAEL SCULLY, an Ottolenghi chef since 2005, head chef at NOPI when it opened in 2011 and co-author with Yotam Ottolenghi of the James Beard award-winning NOPI: The Cookbook is in Sydney.
Careers can be kick-started on serendipity and success has many faces. No one, least of all Ramael Scully, could have foreseen how fortune would smile on him, a young Sydney chef, when he embarked on that Australian rite-of-passage trip to London more than a decade ago.
Scully, as he like to be known, hails from Campbelltown. His alma mater is Liverpool TAFE and he’s currently in the throes of opening his first restaurant in London. Watch this space.
Scully’s path from Liverpool TAFE (by way Sydney Showboat, Star City, Wolfie Pizem’s Wolfie’s Grill and Bambu, with Xavier Mouche, and Bathers Pavilion) to London restaurant came about when he landed a job at Ottolenghi. As Yotam Ottolenghi writes in NOPI: The Cookbook, “There was nothing unusual or particularly promising about this latest Aussie recruit… [and] with the chronic shortage of chefs in London, I couldn’t really afford to be picky.” Things changed once he’d tasted Scully’s food – “I was hooked”.
The story of these two men and their different food styles has played out in the kitchen for the past decade. With Malay, Chinese and Indian heritage (his surname comes courtesy of his Malay/Irish dad) Scully is all about vibrant flavour and spices, in fiery contrast to Ottolenghi’s Mediterranean and Middle Eastern thematic.
Like any young chef worth his salt, Scully collaborates directly with growers, including The Modern Salad Grower Sean O’Neill from Keveral Farm in Cornwall, turns reject vegies into pickles and likes to pickle, salt and dry or cure, salt, dry and hang much of his food, creating amazing ingredients to use in his multi-layered dishes later on.
When in Sydney, Scully will appear at the following:
Ramael Scully in conversation with Barbara Sweeney on NOPI: The Cookbook.
DATE 6pm, Monday October 17, 2016
VENUE Potts Point Bookshop, 14 Macleay Street, Potts Point
Ramael Scully demonstration cooking class, as part of the Taste of the Riverina food festival.
DATE 1pm TO 4.30pm, Sunday October 23
VENUE Food I Am, Wagga Wagga
With an accent on vegetables at both Ottolenghi and NOPI, Sydney’s Yellow was an obvious place for Scully to present his guest chef menu. Co-owner Brent Savage understands the power of collaboration: “We’ve always enjoyed hosting guest chefs at Yellow. It’s a great opportunity to collaborate, share knowledge and give our customers and staff the opportunity to experience something different,” he says.
Odds on – Scully will present something very different.
DATES Monday October 24, 2016 SOLD OUT
AND Tuesday October 25, 2016 JUST POSTED – GET IN QUICK
VENUE Yellow, 57 Macleay Street, Potts Point
TICKETS Five-course menu $95 Matching wines $60
BOOKINGS (02) 9332 2344
Ramael Scully cooking demonstrations at Carriageworks Farmers’ Market
DATE 9am, 10am and 11am, Saturday October 29
VENUE Carriageworks, Wilson Street, Darlington
Burnt spring onion dip with kale
Tomato with wasabi mascarpone
Purple sprouting broccoli with skordalia
Green salad with sumac, red onion and allspice
Celeriac puree with spiced cauliflower
Whole roast celeriac
Ramael Scully events are bought to you by Food & Words, food events with a literary bent.
ENQUIRES 0413 259 535;

Speed meet a farmer
posted 17 August 2016
pines kiama 400w

We’re launching The Field Guide to Australian Produce (Thames & Hudson) at the Food & Words launch party on Friday 9 September at The Mint, Sydney.
The Field Guide tells the stories of the people growing and producing the best food in the country, and you know we like that.
You’ll get to meet the Field Guide’s editor Ewan McEoin, see the book ahead of anyone else – and get it signed. But best of all, you can Speed Meet a Farmer. Some of the very farmers who are listed in this compendium of deliciousness.
The way it works is this. We’ve invited farming friends to come along and meet you in speedy one-on-one sessions. You get to ask them whatever you like, about soil, sustainability, work hours, recalcitrant pigs and the highs and lows of farming life. No topic off limits. Tasmanian veggie grower Paulette Whitney/Provenance Growers, Blue Mountains NSW heirloom veggie specialist Erika Watson from Epicurean Harvest and Martin Boetz from Cooks Co-op are among the chosen.
We’re also very, very pleased that the menu is going to feature food direct from many of the farmers listed in the Field Guide and some of our favourites, including gelato from The Pines Kiama dairy in Kiama NSW, where this photograph was taken (by Michael Wee for Country Style).
Book tickets here