On home soil

For most tennis enthusiasts the Australian Open is about the game but for restaurateur and chef Sarah Todd the excitement goes beyond Its in the food lineup she enthuses What started as a tennis tournament has evolved into a cultural celebration And now the MasterChef Australia favourite and owner of Mumbais Wine Rack will be part of an allfemale lineup for the AO Chef Series Todd will create a degustation menu at The Glasshouse opposite the Rod Laver Arena during the Grand Slam tournament in JanuaryExcerpts from an interviewHow did you make the cutIn the last couple of years Ive been working in India and the Australian Tourism Board has been closely following my journey When it comes to this massive event they were on the lookout for an international face with whom a global audience could relate Moreover year on year they get on board those who not only add that multicultural and versatile edge but also appeal to a large number of Indian tourists who visit Melbourne during that timeSarah ToddWhat is the food normally like at such an eventThe Australian Open brings together people from various walks of life Even though the food is just one of the elements of the event Id say it is only premium fare that is served The Glasshouse is converted into a culinary space Its entire interior and setting is transformed Serving fivecourse meals with wines paired they provide a highend and glamorous finedining experience with some of the worlds top chefsWhat is the menu that you have thought upMy menu revolves around my signature cooking stylemdashIndo Australian All the dishes draw inspiration from my time spent during my travels across India Ive already given a few guests a sneak preview of the Laal Maas and Nettle Saag For canapeacutes Ill be serving butter garlic Victorian crab pani puri with caviar and chives and seared rare Sher Wagyu F1 Black Label Ribeye and horseradish cream with khakhara Mains will include cabbage foogath tofu aioli picalili pickle chaat masala and Malabar roti and Southern rock lobster butter poached Xacuti dressing lemon myrtle crisp garlic and curry leaves among other thingsHow easy is it to use Australian produce to whip up Indian dishesIn Australia we are blessed with fresh local produce Ill be sourcing rich and creamy butter and yoghurt from Butterfly Factory Dairy and scallops from Port Philip Bay Brooklands Free Range Farms are known for its 100 per cent Grass Fed British White Beef and Yarra Valley for caviar smoked salmon pearls One of my cooking philosophy is not to import ingredients from different countries Instead use seasonal produce add flavour to them and let the ingredients speak for themselvesWhat sort of research has gone into the menu creationMy main focus is to work upon turning classic Indian dishes into newage creations which will easily appeal to almost every palate For instance Laal Maas is characterised by its magnificent hue and spicy tang It is mild in heat and reminds me of the Australian red desert Ive given the dish a fresh spin by serving it with a beautiful smoked and seared lamb backstrapAt what stage of the preparation are youIm more or less set with the menu Im currently going through the final stages of pairing various local produceWhat are the factors to keep in mind while curating the menuInherently its a sport event which is why Ive kept dishes rather simple and relatively light The idea is to tickle their taste buds but at the same time keep them feeling light and not over stuffed after a fivecourse meal Ive also considered not keeping my food too heavy or oily or high on carbohydrates and instead the emphasis ison proteinWhats it like to be part of an allfemale chef ensembleNothing makes me happier than to see the progress women have made in securing equal opportunities of influence and talent in male dominated industriesWhat to expect Spiced roast pumpkin Madras curry dressing crisp garlic and curry leaves toasted hazelnuts cashew cream Taluca Park Pasture Raised Rare Breed pork vindaloo ribs smoked and glazed red onions coriander and fennel Southern rock lobster butter poached Xacuti dressing lemon myrtle crisp garlic and curry leaves Sol kadhi icecream meringue macadamia nuts and shattered roseCatch up on all the latest Mumbai news crime news current affairs and also a complete guide on Mumbai from food to things to do and events across the city here Also download the new midday Android and iOS apps to get latest updates