SECRET SPICE

Since opening the doors to Sydney restaurant Lankan Filling Station in 2018, O Tama Carey has become renowned for her delicious take on traditional Sri Lankan food. As her distinctive cooking continues to draw awards and accolades – not to mention queues for a table – the chef has penned a book that offers a guide to the Sri Lankan cuisine of her family. Here, she shares some tasty highlights

O TAMA CAREY The Sydney-based chef talks street snacks, hit dishes and the key to authentic Sri Lankan cooking If you’ve never tried Sri Lankan food before, what would be your introduction dish? I would probably start someone off with a pan roll, as it is a delightful deep-fried morsel. Pan rolls are a street snack or short eat and are made of a spicy filling, wrapped in a crepe, crumbed and deep fried. It’s basically Sri Lanka’s answer to the spring roll (as the chiko roll is in Australia). Lankan Filling Station has made the hopper a hero. How did you know it would be such a hit? Hoppers were the reason Lankan Filling Station began. I still remember the first one I ate – I couldn’t believe how…

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Inside Out (Digital) - 1 Issue, May 2022

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