Food News

Cookbook of the week: Lanka Food

Learn about the diverse culture of Sri Lanka and its cuisine's foundational recipes, from the owner of Sydney's Lankan Filling Station.

Design: Holly Doran

We’ve been treated to chilly polar winds across the southern half of Australia over the last couple of days. We have to stop living in denial. It’s cold now. We’re in the cold part of the year. So the way we eat has to change. Winter’s greatest hits – soups, stews, pies et al. – aren’t going anywhere, but this should also be a time to introduce some spice to your life.

And Lanka Food: Serendipity and Spice, by Lankan Filling Station’s owner-chef O Tama Carey, is the way to go. Sri Lankan Australians represent one of the largest Sri Lankan diasporas in the world, but it’s still not a very prominent cuisine in Australia. That’s a real shame. Lankan Filling Station, in Sydney, has been one of Australia’s pioneering Sri Lankan restaurants. This cookbook, released at the end of March, has been a long time coming.

Lanka Food will teach you the fundamentals of Sri Lankan cooking – from making a range of staple sambols, to dhals, to banquet-friendly curries. You’ll also get a recipe for making hoppers – the iconic Sri Lankan pancake. And if you’re a vegetarian, or are just looking for more meat-free inspiration, this will be a cookbook you’ll be coming back to for a long time. This is the ideal place to start for those looking to learn more about the incredibly diverse cuisine and culture of this island country.

Purchase Lanka Food: Serendipity and Spice here.

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