Head Chef Jun Bae – MASU

Everyone cherishes fond memories of traveling, whether with family, friends, or a significant other. For me, my first trip was a pivotal journey that led me to choose my profession.

During my high school years, I had no interest in cooking. However, my first overseas trip to Osaka, Japan, with my brother changed my life. At a time when I was uncertain about my career path, visiting the port city of Osaka and tasting its renowned street food, Takoyaki (popular Japanese street food made with octopus), helped me decide my profession.

After that experience, I began studying culinary arts, and now, I present a special menu inspired by that pivotal dish.

The dish features octopus slowly cooked sous-vide, glazed with teriyaki sauce and grilled to perfection. It is accompanied by a creamy miso potato purée, serving as the counterpart to takoyaki’s mayonnaise. I drizzle kimchi chimichurri made with kimchi, a staple ingredient from my home country, Korea, and garnished the dish with bonito flakes.

Charcoal Grilled Octopus, MASU homemade teriyaki sauce, creamy miso dashi potato mash, kim-chimishuri

Head Chef Arinut Sachdeva – Metita

A Love Story with Fish
You know how some people dream of becoming chefs because of fancy Michelin-starred meals? Well, my story started with a stinky, salty fish.

My dad was an engineer working for an organisation that supported the Indian Army, and his job often took him to South India. Every time he came back, he brought this prized delicacy of salted fish. Apparently, his South Indian friends had introduced him to a salad made with salted fish, fresh coconut, coconut cream, and fermented chilli or chilli pickle (because, let’s be honest, Indians take their pickles very seriously).

At first, I was horrified. Raw fish? No thanks. But as I grew up, my taste buds developed, and suddenly, I was into it. Soon, it wasn’t just my dad we were waiting for when he returned from his trips—it was the fish. My elder brother and I would wait for him, pretending to be interested in his stories but secretly just waiting to dig into that salty, spicy, coconutty goodness. Coming from North India, where this dish was practically unheard of, it felt like a rare treasure. And that’s when I realised I wanted to become a chef so I could explore different cuisines on demand.

Fast forward a few years, and I was working at SIDART when I tried a dish from Fiji—Kokoda. Cured fish with daikon, chilli, cucumber, and coconut. The first bite hit me like a wave of nostalgia, transporting me right back to those childhood moments, waiting eagerly for my dad’s return (again, mostly for the fish).

Life has a funny way of coming full circle. I’ve been lucky enough to work with Chef Michael Meredith and now run his restaurant, Metita, a modern Pacific restaurant. When I was asked to create a dish inspired by my past, there was no doubt in my mind I had to recreate that childhood memory, bringing my love for salted fish (and maybe a little bit of my dad’s travel adventures) to the plate.

Salted Kingfish, fermented chilli, fresh coconut, Tipolo.

Head Chef Shiva Kudav – The Grill

Nostalgia in a nutshell is Sunday evenings at home
Growing up in Mumbai, Sunday evenings were always special in our household. It was the day when the world seemed to slow down, when my father, after a long week of work, would finally be home. And my mother, with her boundless love for cooking, would create a meal that could bring the whole family together. Sundays were more than just meals for me and my brother as with Dad at home we actually got to experience the closest thing to a degustation menu, where mum came up with different dishes to make the evening special.

One of those dishes were spiced lamb cutlets which she made with mangosteen sherbet or juice popularly referred to as Kokum sherbet in India – a perfect counterpoint to those heavy, flavourful meals. And then, of course, there was Achappam – the crisp, golden treat that would finish the meal.

As I reflect on those Sundays, I wanted to bring all these elements together in one plate to share with you. The lamb noisette is an homage to those rich, tender Sunday meals, with the mangosteen jus adding the same tangy, refreshing notes of the sherbet we always had. The Achappam, filled with the smoky sweetness of kumara mash, brings the meal full circle, a perfect bite to end the evening with a touch of nostalgia and sweetness. Together, these flavours reflect the warmth of home, the joy of family, and the comfort that food has always provided me.

Serving this dish at The Grill using the beautiful local produce we have, I hope to give everyone a peek at the most nostalgic memory I have related to food, MY SUNDAY LAMB.

Roasted Lamb Noisette, mangosteen jus, smoked kumara mash, Achappam.

Head Chef Ketan Joshi – Cassia

Growing up, there was always something magical about the kitchen, where bold, rustic flavours filled the air and memories of childhood came alive with every bite. One dish that always stood out in my mind was a combination of green chilli thecha, sesame seeds, and chicken. This dish has remained close to my heart, as it holds the fiery flavours, warmth of home, and the joy of cooking something that brings comfort and nostalgia.

Green chilli thecha, with its fiery heat and depth of flavour, was a staple in my childhood meals. It was the kind of condiment that could elevate any dish—whether it was a simple bowl of rice or a plate of crispy flatbread. Combined with the earthy richness of sesame seeds, which added both texture and a nutty aroma, the flavours created a balance of heat and earthiness that lingered on the palate. And then there was the chicken—tender, juicy, and infused with the bold, spicy seasoning. This was a dish that always felt like a celebration, even on the simplest of days.

After spending nearly a decade working in the culinary industry in places like JW Marriot India, Baduzzi and Cassia, I’ve come to appreciate how each of these ingredients plays a vital role in shaping my palate and connecting me to my roots. Thecha, sesame seeds, and chicken have always been familiar, yet the opportunity to bring them together on a plate feels like a full circle moment. It’s exciting to present this dish, not just as a memory, but as a vibrant, elevated experience that speaks to both my professional journey and my personal connection to these flavours.

Cooking it now, I feel a sense of pride, knowing that these simple, powerful ingredients can evoke memories while still offering a fresh, contemporary twist.

Sesame Chicken, green chilli, cashew, pickled chilli.

Head Chef Jack Stott – Depot Eatery

My love for food, as cliché as it is to say these days, very much came from growing up as a kid and sitting around the dinner table eating my mother’s home cooked food. She has always been incredible at taking simple ingredients, and with a bit of know-how and a lot of love, turning them into something delicious.

One meal in particular that I always loved was the Sunday roast, or as was often the case- slow cooker Sundays. A leg of lamb, beef roast, pork shoulder or whole chicken, cooked slow and served with all the trimmings, and as we enter the cooler months of the year it is something I often crave.

Taking inspiration from these memories, I’ve brought you a Sunday roast and given it a Depot make-over. We are using lambs necks, which are slow-cooked until tender, and then are reheated in the wood-fire oven and served alongside creamed cavolo nero, celeriac puree, mint jelly, red wine jus, and served with Yorkshire Puddings to mop it all up with. No frills – just good, hearty winter comfort food, cooked with a whole lot of love!

Jack’s lamb roast, slow cooked lamb necks, creamed cavolo nero, celeriac puree, mint jelly, red wine jus and Yorkshire pudding to mop it up with.

Head Chef Megan Cruickshank – Fed Deli

Growing up, my mum was amazing. She cooked, cleaned and did everything in between, working six days a week at a garden nursery. As a solo parent, she taught me how to cook and help out around the house from a really young age.

Looking back on my childhood, we would have red meat once every couple of weeks, and sometimes it was meatloaf. It was something we wouldn’t have very often, so the dish has stuck with me as a memory and I always look back on the one my mum used to make, with a side of cabbage, garlic and silverbeet from the garden, all fried up with lots of butter and garlic.

When I started at Fed, there was a meatloaf dish on the menu, so when it was taken off in 2017, I felt it was time to recreate a childhood staple that I love, and shine the light on a memory that’s close to my heart.

For me, my meatloaf dish is a spotlight into my childhood, with my own take on my favourite dish. Veal and cranberry meatloaf, served with wholegrain mustard, cranberry relish, sautéed greens, with burnt butter and garlic, and with a side of gravy – it’s Fed Deli after all.

Megan’s Meatloaf, Veal and cranberry meatloaf – served with wholegrain mustard, cranberry relish, sautéed greens, with burnt butter and garlic – with a side of gravy.