Chefs

Backed by her training in French cuisine and her six years traveling across India, she ensured the food at Antares focuses on local produce in a modern shared dining experience with a touch of spice.
Likewise, in “My Indian Kitchen,” the recipes are inspired by everyday people.
“I drew inspiration from street food vendors, families who shared their meals and homes with me and chefs who generously passed on recipes and tips,” Todd says. “I am fascinated by the incredible diversity in flavors, methods, and culture in the art of Indian cuisine. My goal is to introduce the novice to Indian cuisine by giving the techniques to create Indian inspired dishes. For the more experienced in Indian cooking, I hope the book inspires them to be creative and play around with the cuisine.”
She believes that Australian cuisine is diverse, focusing on quality ingredients that lend themselves well to marrying with flavors across India. Her philosophy in the kitchen involves making quick, healthy, flavorsome dishes in 20 minutes for weeknight meals.