Ramael Scully of Nopi
Ramael Scully was a young Sydney chef newly arrived in London when he landed a job in the Ottolenghi kitchens. That was 2005. Now, he’s about to embark on his own restaurant in the English capital. He has to pinch himself: “Who would have thought that could happen to a kid from Campbelltown?”
The story of Scully’s influence on Yotam Ottolenghi’s palate and on the menu at both Ottolenghi and their ‘grown-up restaurant’ NOPI is told in this bold, inspiring cookbook. Behind the recipes is a story about two men, their mutual respect for each other and culinary inspiration. Scully likes to spice, age, ferment and pickle his way to the perfect dish. Don’t miss this opportunity to meet Scully and hear how the art of gentle persuasion was exercised in the making of this book.
Scully will be in conversation with Barbara Sweeney of Food & Words.