still manageable. Even when I was part of the team that cooked for heads of state at a G8 Summit, it was manageable.
YOUR GOOD LOOKS AND ON-SCREEN PERSONA HAVE EARNED YOU THE MONIKER ‘THE SEXY CHEF’. ARE YOU COMFORTABLE WITH THAT TITLE? I think I would be more uncomfortable when they stop calling me that. I never intentionally try to be sexy. I take care of myself and pay attention to my appearance. I work out every morning if I can and I eat healthy to stay in good shape. I’m on TV and appearance does matter. It takes hard work to stay in shape and I certainly do not mind when people appreciate that.
YOU ARE AN ADVOCATE OF GETTING CHILDREN INTO THE KITCHEN. WHY ARE YOU PASSIONATE ABOUT TEACHING KIDS TO COOK? My world changed completely when I had my son. As a mother, I know how important good food and nutrition are for children. I’m passionate about teaching kids to cook because it’s important for them to learn about what they are putting into their bodies. By learning to cook, kids will understand what It improves the flavour and texture of baked goods and as long as you use it in moderation, I think it’s perfectly fine.
WHICH FAMOUS PERSON WOULD YOU LIKE TO COOK FOR AND WHAT WOULD YOU SERVE? I’m a fan of US president Barack Obama. I’d make him fish dabudabu, which is grilled fish served with a sambal that consists of green tomatoes, chillies, shallots and lime juice. The dish originates from Makassar, Indonesia and is fresh, healthy and tropical. The flavour combination is just wonderful, something I’m certain President Obama would appreciate, considering his Indonesian connection. 140
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it’s a simple dish and is a great introduction to our cuisine. Also, you must try gado-gado – a vegetable salad with peanut sauce dressing.
IN YOUR OPINION, WHAT IS THE QUINTESSENTIAL INDONESIAN DISH? For me, it has to be beef rendang. It’s a spicy and delicious dish that is made with coconut milk, chillies and different spices, and loved all over Indonesia. You can get it everywhere in Indonesia – from Jakarta to Papua.
WHAT IS THE MOST EXPENSIVE FOOD ITEM YOU’VE EVER PUT IN YOUR MOUTH? That’s a toss-up between white truffles and caviar. I enjoy both and they cost roughly the same, about USD3,600 for one pound. It’s definitely an indulgence but well worth the price.
TELL US ABOUT YOUR RECENT TIE-UP WITH AIRASIA AND WHAT YOU HOPE TO ACHIEVE FROM THIS COLLABORATION. I’m a huge fan of AirAsia. It’s a cool, young, hip and fun airline. When they approached me with the idea of working together for the creation of inflight meals, I was truly excited. This is an opportunity for me to come up
Farah’s signature dishes, with new additions every quarter, are now available for purchase onboard all AirAsia Indonesia flights, as well as for pre-booking online. WHAT HAS BEEN THE MOST CHALLENGING MEAL YOU’VE PREPARED SO FAR? Food is only as challenging as you make it. If you have the right equipment and the necessary knowledge, no one dish is particularly challenging. There have been occasions where I was requested to create elaborate pastries. Such work requires careful attention to detail and can be time-consuming, and somewhat challenging but it is
goes into their food and what is good for them. If we want to create a healthier nation, we have to start them young.
YOUR SHOW ALA CHEF EXPLORES THE DIFFERENT FLAVOURS OF INDONESIAN CUISINE. WHAT WOULD YOU RECOMMEND TO SOMEONE WHO HAS NOT TRIED INDONESIAN FOOD BEFORE? The first thing you have to try is nasi goreng or fried rice. Indonesians loves nasi goreng;
with dishes that celebrate my style of cooking and showcase the best of Indonesian cuisine. There will be a total of four different dishes, which will be served over the course of a year on all AirAsia Indonesia flights. To start off, I’ve picked Nasi Minyak Palembang, a dish that is usually served during special occasions in south Sumatra where I grew up. It’s a personal favourite and something I hope all our guests on AirAsia Indonesia will enjoy.