Viveik Venoharan's Sri Lankan Fusion: A Culinary Journey

0:00Vivek Venoharin just snagged the age-good food guide, 2026 young chef of the year award. After pop-ups and stints at Cremorne wine bar lilac, he's now leading the kitchen at Mitchem Distillery, Dutch rules. His menu amps up Sri Lankan flavors, with bowl twists, like minced wallaby, or pig skin curry rigatoni. These dishes pair perfectly with drinks, nodding to his heritage while keeping things fresh and snackable. His crunchy masala vadai stands out as the ultimate party starter, served with a zesty coconut and macrothed lime sauce. Venoharin calls it a quick teaser for bigger meals, super adaptable too, dial down the chili or crank up the pepper to suit your crowd. Homecooks love how straightforward it is, especially if you soaked the lentils overnight. He suggests a wide blender jug for that coarse texture, a juicer for fresh limes, and an induction cooktop to nail the oil temp during frying. Grab chanadol, toast spices like peppercorns and fennel, mix in onions, chilies, and curry

1:02leaves, then fry balls at 180 degrees, Celsius until golden. Whip up the sauce by blending coconut yogurt with coriander, garlic, and lime. It's that simple fusion fire, elevate your next gathering Sri Lankan style. This has been Sydney News Today, powered by AI, I'm Corey, with the story.