“The world is the best buffet! There are never-ending dishes to try, to smell, to create and to eat,” says . Tang, who was born in Hong Kong, grew up enjoying Chinese food, alongside many others.
These days, she gets to share her passion for cooking in new SBS show One World Kitchen, where she and three other keen cooks share recipes inspired by their culinary heritage.
“The kitchen is a great democratising force in the world,” says one of her fellow One World Kitchen cooks, Joanna Chery, who has a Greek mother and Haitian father. “No matter where we come from, what our religions, orientations or economic statuses are, we all have to eat. Moreover, when we look a little closer, we can see that we eat very similarly sometimes."
Tang and Chery, along with and , are bringing their passion for modern and traditional Cantonese, Greek, Lebanese and Vietnamese recipes to SBS Food.
The four - who now all live in Canada - had not met before the show but now keep in touch, inspired by their mutual love of food.
To give you a taste of what their One World Kitchen will be serving up, we asked the four hosts to share a little of what they love about cooking – including their favourite “secret star” recipes and what they find challenging in the kitchen!
Who taught you to cook?
Joanna: Cooking has been a part of my life as far as my earliest memories. I grew up in a very large family, with my parents, siblings, grandmother and cousin all living under the same roof. With so many people to feed, cooking was a constant activity in the home and, being the youngest of five children, my mother was always recruiting me to help her out. She is my first culinary hero! Food is tightly woven with memories of laughter, togetherness and of sharing. My parents come from two very diverse backgrounds, my mother is Greek and my father is Haitian, yet food was a way those differences were celebrated.
Lisa: I learned not so much by being taught, but by observing in the kitchen. My father is Vietnamese and mother is Japanese, so I got to learn different flavours and techniques early on. I recently became a mother, so I'm so excited to pass on what I've learned to my daughter, Kira.
Mary: My mother is my biggest inspiration and influence in my life, in and out of the kitchen. I learned Cantonese cooking from my mother and I still have so much to learn from her! I have attended culinary school for a few years and it helped me learn various techniques, sharpen my knife skills and it gave me more confidence in the kitchen.
Jasmin Rose: With a father in the restaurant industry and a mother who cooked for a family of six, my parents were the biggest influences on my love for cooking. Growing up in the Lebanese community, my grandmother and her friends got together every year for the Lebanese Festival in my hometown and learning from them every summer has also definitely inspired me.
What's your secret star recipe in the show - the one people might easily overlook, but which you know they will absolutely LOVE if they make it?
Jasmin Rose: I think people need to introduce mana'eesh into their homes, a Lebanese flatbread topped with a variety of possibilities such as za'atar, cheese and lamb. Not only do these delicious breads make for an easy breakfast, but they're also travel-friendly and can act as a full meal or a quick snack. The za'atar spice blend of sumac, thyme, oregano and toasted sesame seeds is just the perfect combination.
Mary: You must make the coconut pudding! It is one of the best desserts you will ever have. It’s really like eating a fluffy pillow.
Lisa: It's hard to pick just one, so how about two? I personally LOVE the crispy noodle pillows. I love that you can literally put any vegetable in the dish, so it's a great way to use odds and ends in the fridge. You can swap the noodles for rice too. My other fave is the pomelo crab salad - so refreshing.
Joanna: They each have a special place in my heart, but if I were to choose a secret star… I’d say the giant baked beans! It’s a vegan dish yet it tastes so rich and decadent. One of my favourite meals to prepare when I want to eat clean and more plant-based yet still feel like I had something filling and hearty.
Joanna's Ginat baked beans Source: One World Kitchen
What's your biggest challenge in the kitchen?
Lisa: Making the perfect dumpling skin is an ongoing challenge. Sometimes it's too thick, too thin, too starchy, too sticky, etc. It's much easier to just buy pre-made skins, but there's something special about the labour of love.
Joanna: Moussaka! It’s one of my favourite dishes of all time but it requires a lot of patience as it is very time-consuming. I’ve experimented with it dozens of times, trying to cut down on a few steps or taking some shortcuts but it is still long. I’m glad that on One World Kitchen, I show viewers how to prepare it the traditional way because I firmly believe we need to know our basics before trying to reinvent the wheel.
Jasmin Rose: Frying food. I'm not a fan of frying, for obvious health reasons, but it can add so much flavor and a nice crunch to certain dishes. I tend to sometimes burn myself while handling the food in the oil, which is why I opt to bake versus fry at home.
Mary: When making the har gow (shrimp dumpling) wrappers, it is challenging to make it super thin so that it turns out translucent after steaming, while still having it thick enough to hold up the fillings. I had to do this more than once to get it just right.
Sweet or savoury?
Jasmin Rose: SWEET! I have a big sweet tooth hence my love for baking. To me, baking is therapeutic and the smell of freshly baked goods is just heavenly. I always enjoy ending a meal with something sweet, even if it's just a piece of dark chocolate.
Lisa: Savoury, 100 per cent! I'm an awkward baker because I'm not a fan of measuring everything. I'm more spontaneous in the kitchen, so I like to taste and adjust as I go... which doesn't work so well when baking. HOWEVER, eating sweets is not a problem!
Jasmin's One World Kitchen desserts include this spiced rice pudding Source: One World Kitchen
Joanna: I love to eat sweet but when it comes to cooking, I have to admit I prefer savoury. I like the freedom that it gives me in the kitchen since I don’t have to stick to a recipe in order for it to turn out great. I’m a little bit of a rebel like that sometimes. Hahaha!
Mary: I love eating and cooking savoury dishes.
Is the world really just one big kitchen?
Jasmin Rose: The world is definitely one big kitchen filled with multiple chefs I have an obsession for travel and my absolute favourite part when travelling is experiencing the various foods and traditions around the world. I feel very privileged to be able to experience other cuisines and recipes. Stepping out of my comfort zone and trying new recipes often leads to a new inspirational dish. I believe we are all connected by food, it tends to gather people and often provides a common ground.
Lisa: Yes, and one big dining table where everyone is welcome.
Joanna: The kitchen is living history! The world over, recipes have been passed down from generation to generation, and with each cook’s touch, they are reborn. That’s what I love about food, it's living culture, not stuck in a museum somewhere to be admired from afar. It lives and breathes every time we make a meal and gather around a table to share it. The kitchen is a tie the binds the entire human race and it’s something to be celebrated.
Watch One World Kitchen 3pm weekdays from 1 April on SBS Food Channel 33; look out for recipes from the show coming soon.
