KATH TOWNSEND

hellobali - - GRAZING - RUNI IN­DRANI

BORN INTO A FAM­ILY OF HOTELIERS, KATH HAS SPENT HER WHOLE LIFE IN THE IN­DUS­TRY. SHE HAS WORKED IN SOME OF SYD­NEY’S BEST KNOWN RESTAU­RANTS, AS WELL AS WORLD-CLASS RE­SORTS ACROSS SOUTH-EAST ASIA AND THE MAL­DIVES. NOW THE EX­EC­U­TIVE CHEF OF MAYA

UBUD RE­SORT, SHE RAPS ABOUT HER KITCHEN LIFE TO

site func­tion at the City Hall for around 800 peo­ple, and my friend and I were in charge of the cele­riac puree. We cooked it and placed it in the con­tain­ers with­out a prob­lem. But when we got it to the event it was bub­bling! My ex­ec­u­tive chef was fu­ri­ous. It was a pretty stress­ful night.

The best dish I’ve tasted so far is braised rab­bit with ag­nolotti and white truf­fles in Tus­cany many years ago. The cook, a big Ital­ian Mamma, came out and shaved a whole truf­fle over our plates. It brought tears of joy to my eyes.

My ca­reer as a chef has been a never-end­ing ed­u­ca­tional, culi­nary jour­ney.

My favourite chef is Alice Wa­ters, who is the only per­son to have had a restau­rant in the top 100 since the ’70s. It re­ally takes a woman!

My favourite food critic is my gen­eral man­ager. He will al­ways tell it like it is!

My sig­na­ture dish is tuna sashimi with sam­bal matah – fresh tuna mar­i­nated in a salsa of lemon­grass, kaf­fir and shal­lot, with lime-chilli ice. The com­bi­na­tion of the raw tuna and Bali’s favourite sam­bal is per­fect. With the ad­di­tion of the granita, it sat­is­fies the palate nicely.

My big­gest fear as a chef is some­one not be­ing happy with their meal.

My love for food is end­less. Food and what I can cre­ate with it makes me very happy.

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