Cooking legend Yotam Ottolenghi reveals the Australian restaurants and cafes he loves most

In his latest cookbook, Comfort, Israeli-British chef Yotam Ottolenghi wants home cooks to finish what they start. Together with co-author, friend and Good Food recipe columnist Helen Goh, he creates simple dishes from meatballs to crispy schnitzels and imparts easy techniques to help you not sweat the small stuff when cooking.

The bestselling author last toured Australia in 2023, and returns in early 2026 for a live show that combines a portable stove top with food (and life) lessons delivered in his trademark endearing style.

He might have cooked a curry with actress Gillian Anderson and been in the kitchen with Gwyneth Paltrow and Gordon Ramsay, but it’s his famous London delis and restaurants and vibrant veg-forward cookbooks that Ottolenghi is best known for.

He’s always had close ties to Australia, too. Ramael Scully – former head chef of Ottolenghi’s lauded Islington restaurant, Nopi – was raised in Australia, and introduced native ingredients to the menu when it first opened.

“One of the first dishes we introduced at Nopi was a Chinese-inspired chicken cooked in master stock. It was poached then fried, and soft and delicious. Scully made a beautiful lemon myrtle salt dip to go with it, and that was the first [time] Australian native ingredients were used in our menu – right from the beginning
of our restaurant story,” says Ottolenghi.

“I love a table loaded with beautiful ingredient options for guests. That’s how I operate and how I host.”

Yotam Ottolenghi

Nowadays, you’ll find baked Australian classics on the deli counter thanks to Goh, who was born in Malaysia, lived in Melbourne and now lives and works alongside him in London.

“We have recently introduced lamingtons and iced vovos on the deli counter, which are a huge hit for those who want Australian baked goods,” he says.

Ahead of his visit next February, Ottolenghi took some time out to share his favourite foods, at home and when he’s on the road.

Eating Out

When in Melbourne

I love Lee Ho Fook in Melbourne. Chef and owner Victor Liong is a highly talented cook. I ate at his place five years ago and I’m keen to try the new Sydney restaurant when I come next year.

I remember the steamed custard with soy and mushroom – a savoury dish with a lasting memory. He also makes a signature crispy eggplant that I love which is spicy and vinegary. I like how he combines traditional Chinese with a modern fusion.

I also love going to Cutler when in Melbourne. It’s always the rib-eye for me.

On my must-visit list is [two-hatted] Aru and South Melbourne cafe Moon Mart, a curious mix of Korean and Japanese influences. It’s Korean with a twist.

I am also very impressed by Tulum, the hatted Turkish restaurant in Balaclava. I have eaten here a few times, and chef and owner Coskun Uysal does a great job. His take on Turkish food is immense. The aubergine salad, done baba ghanoush-style, is amazing.

In Sydney

In Sydney, I like to go to Alimentari Paddington. I sat for lunch one day and ate their paninis. The quality of product that came out of the deli counter was sensational. I also ate at Quay, which was just a wonderful experience.

On my must-visit list is A.P. Bakery, Ester in Chippendale for the excellent wood-fired cooking, and Aalia – a wonderful two-hatted Middle Eastern place that I am absolutely certain I’ll go to.

My favourite hometown restaurant (and go-to dish)

Trullo is one of my favourite Italian restaurants in Islington in London. They specialise in pasta and I love to eat their beef shin ragu served with homemade pappardelle. They create rustic seasonal dishes and it’s a great room to sit in.

I live in Camden and there’s a bakery nearby called Kossoffs. It was opened by Aaron who used to work for me. They make sourdough baguettes, noisettes, croissants and other fabulous pastries. It has a great French vibe.

I also love Toklas – it doubles as a cafe and casual restaurant. They have Mediterranean-inspired baked goods and it’s very stylish inside. I order the antipasti and the pistachio creme brioche, which is to die for.

A fancy gastropub I like is The Hero. It’s Italian themed upstairs. I always order the beef on the grill.

On the road

Favourite food city, where I stay and what I like to eat

It has to be Paris. I stay at Hotel du Sentier in the 2nd arrondissement — a small and very chic spot. It’s not pretentious and it is minimal in design, but also very Parisian. They serve quiet honest food and make a very good steak tartare.

PLAQ Chocolat is a bean-to-bar chocolate maker near the hotel I love to visit. They make everything on site and it’s not too sweet. Beautiful praline chocolate bars wrapped perfectly. I love the pistachio and hazelnut pralines.

Eating In

Signature dish and my go-to at home

I love making a seafood spaghetti. It’s a tomato-based pasta sauce with onions, carrots, celery and tomatoes. I use whatever seafood is at home and lightly poach it. I also like to add tinned smoked oysters for a smoky vibe, and fresh coriander to finish with lemon zest. I prefer to use pasta with a higher egg content because it has a nicer texture for the sauce.

My guilty pleasure

It’s my next-day bolognese warmed up with kimchi in a bowl. I just warm it up and add a kimchi from the fridge – it’s a lovely combination and quite good for you — a leftover mash-up that just works.

The kitchen wisdom I cling to

I love a table loaded with beautiful ingredient options for guests. That’s how I operate and how I host.

Sauces in jars from the fridge all come out with something I’ve warmed up. I make a green tahini that goes with so many Middle Eastern dishes and lamb so you’ll always find these at my home — or potatoes with zaatar. It’s about variety and making choices that look inviting to try.

Book tickets for An Evening With Ottolenghi, coming to Australia in February in 2026.