From becoming a household name with MasterChef Australia season 6 to opening her first restaurant, Antares Restaurant and Beach Club in India, Chef Sarah Todd has come a long way. Her television appearances have brought her global recognition and the chef also turned author with The Healthy Model Cookbook. Now, with the release of her second book My Indian Kitchen, the enterprising chef wants the world to learn about the beauty and simplicity of Indian flavours. Here’s the lovely Chef sharing her thoughts on her new book and the journey ahead…
Who is the target audience for My Indian Kitchen? What do you hope this recipe book does for them?
Initially, when writing this book, my target audience was people living outside of India. I felt there was a misrepresentation of people’s perception of Indian cuisine. Indian food is a popular takeaway, but it is much more than Butter Chicken and Dal Makhani. My book contains wholesome and flavoursome Indian food that is quick, simple, and easy to make.
However, after speaking with a lot of my friends in India, they also showed interest as most of them 
had moved out of home and no longer had the benefit of home-cooked food.
Can you share a bit about the journey of writing and finishing this book?
This book represents my travels through India over the last six years. Each recipe has a story behind it, and I enjoyed recollecting those special moments. Locals from the most remote villages to bustling cities generously shared their homes, recipes, and techniques with me. Writing a cookbook requires a lot of dedication but for me, the most important aspect was respecting Indian cuisine and culture. It is like a journal and I hope that through the imagery and the recipes, readers will go on that journey with me.
What is it about Indian cuisine that holds so much fascination for you?
Firstly, I fell in love with a country and the people who welcomed me with open arms. Secondly, the flavours of Indian cuisine are so pronounced, and after living and working here, my palate has changed forever.
You have travelled to so many different parts of the country now. Which is the one place that completely caught your fancy and you would like to explore more of its cuisine?
My trip to Kashmir was one of discovery. The cuisine is a unique blend of cooking styles that is largely not showcased. I loved that households cultivated their own vegetable gardens and cooked with thatfresh produce. A little patch of paradise that I would love to revisit.
You own a restaurant; you have written cookbooks and you travel the world for TV shows. Where do you think your journey will go from here? Tell us about your immediate future plans.
Life for me during the last 12 months has been at a much slower pace and it gave me the opportunity to work on building inner strength. During the year before COVID, I estimated that the time I spent travelling equated to one month of my time. I realised that, although I loved to travel, this was too much.
I was invited to curate a degustation menu for the AO Chef Series in 2020 and my Indian inspired menu was a huge hit. Some diners even said that they had never tasted food like it. With time to reflect I have decided to focus on sharing my food and nouveau cooking style with a global audience.
I appreciate and am grateful that India has accepted me and want to continue to explore this diverse country. I am passionate about all parts of the industry and will continue opening restaurants, writing cookbooks, making products and sharing my love of food with you.
COCONUT RICE CREPES (Recipe by Chef Sarah Todd)
With fewer calories and fats, I’ve included a gluten-free crepe with a rice flour and coconut milk base. Soft and warm, this crepe makes a delicious dessert. Top with fresh fruit or caramel and you are 
guaranteed to leave everyone smiling.
PREP TIME: 10 mins (+ standing)
COOK TIME: 15 mins
SERVES: 9
½ cup (60g) rice flour
⅓ cup (75g) caster sugar
1 teaspoon cardamom
½ cup (125ml) coconut milk
1 egg, lightly beaten
1 tablespoon vegetable oil
2 bananas, thinly sliced
125 g fresh blackberries
395g can top ‘n’ fill caramel
Gluten-free icing sugar, to serve
Method
- Combine flour, sugar and cardamom in a medium bowl. Make a well in the centre. Gradually whisk in combined coconut milk, egg and ¼ cup (60ml) water; strain into a large jug. Stand crepe batter for 30 minutes.
- Heat a crepe pan or a medium non-stick frying pan over high heat; brush with a little oil. Pour a ladle of the crepe batter into the pan, tilting the pan so the batter coats the base evenly. Cook over low heat, loosening the edge with a spatula until crepe is browned lightly (1 minute). Turn crepe; brown another side (approximately 30 seconds). Remove from the pan. Repeat with the remaining batter, brushing with a little oil between batches.
- To serve, fold crepes into quarters; arrange on serving plates with sliced banana and blackberries. Drizzle with caramel. Dust with icing sugar, just before serving.
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