With a background in journalism and philosophy, Yotam Ottolenghi was never going to be your average chef. 

Starting out as a pastry chef, Ottolenghi delicatessens and restaurants followed, as did cook books includingOttolenghi and Jerusalem, both with Sami Tamimi, Plenty, and his latest book Plenty More (Random House/Ebury Press). 

With his close-knit team of collaborators, he has created a style of food that is vibrant and bold, bursting with the flavours and spices of the Middle East, the Mediterranean and beyond. 

Join him in conversation with Joanna Savill to find out more about his food and philosophy. 

Yotam Ottolenghi appears as a guest of The Sydney Morning Herald Good Food Month presented by Citi.

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