Uncovering Sydney's food secrets with Alex Adams

Alex Adams defines her cooking style as relaxed, open-minded, flavoursome and fresh and also believes the ‘Masterchef Phenomenon” has changed the way Australians are viewing their food choices. She works for Secret Foodies and is lucky enough to host secret dinner parties with fellow food lovers and review new restaurants. Secret Foodies is Sydney’s surprise dining experience. It started in early 2010 as a way of bridging the gap between foodies and chefs. They meet at surprise venues across Sydney every week. People don’t know where they’re going or who they’ll meet until 2 hours before the event. They are then taken on a flavoursome food journey with the Head Chef whilst learning about the philosophy and passion behind their meal and making new friends.

CMW: What was the inspiration for Secret Foodies?
AA: Looking for new ways to meet people and try new places Secret Foodies was an idea inspired by guerilla dining in New York and London. The Sydney food scene can be a little fickle at times, one minute you’re hot the next your not so it also became a way of showcasing some of Sydney’s amazing eats without people having any pre-conceptions.

CMW: How much match making goes on during a secret foodie night?
AA: Secret Foodies is more of a foodie concept rather than being about dating or match making. Sure it’s a great way to meet people and there are a number of single guys and girls that come along. We get people of all ages and relationship statuses at Secret Foodies but one thing they all have in common is a love of good food, wine and great company.

CMW: Have you seen some changes in the way Australians are appreciating and consuming food?
AA: Absolutely! I call it the ‘Masterchef’ phenomenon because in the past few years we’ve seen a increase in awareness about the quality and origin of food. People can tell the difference between locally sourced produce and what’s healthy for them more than ever. I also think the GFC saw a shift in people’s value for money dining expectations. We’ve seen a major shift away from the ‘fine dining’ experience and move towards share type meals in a more relaxed and casual environment.

CMW: Do you cook much at home?
AA: I dine out about 4 nights a week. I’m a really sociable person and when I’m not at events I’m checking out new restaurants. That said I do love cooking at home. I cook a lot of Asian food. My flat mate and I have our own ‘Ready Steady Cook’ version at home. We’re great at taking whatever is in the fridge and coming up with a random yet delicious concoction! Check out my Vermicelli Salad below.

CMW: If there was a dish that defined your family what would it be?
AA: I’d say the Trifle! I come from a layered family, rich in culture, wholesome and deliciously fun to be around.

CMW: It's Sunday you have all day with no distractions, access to the world's best produce and your three best mates are coming over for dinner. What do you cook for them?
AA: For me food is all about sharing and enjoying the company of others. My mother was the ‘queen of dinner parties’ and I have such admiration for the hours she’d spend preparing in the kitchen. I’m much more relaxed with my cooking so I’d be more inclined to visit the fish markets, grab lots of seafood, throw it on ice and cook a big pot of mussels. I’d get some fresh crusty bread from Fratelli Fresh and maybe some buffalo mozzarella and fresh tomatoes for a caprese salad. We live in a shoe-box apartment in Darlinghurst so if it’s a nice night I’d grab some milk crates and set up a pop-up dinner in our laneway. Great food, a few bottles of wine and fabulous company- best night I could imagine!

CMW: What is the best meal you have eaten lately?
AA: Tough question! I eat out so often I’m constantly being blown away. I have a couple dishes that I’ve loved recently: Mini bánh mì from Ms G’s, 42 hour slow cooked lamb at Graze, toffee apple crème brulee from Bloodwood are but a few.

CMW: How important is it to know where your produce comes from and what kind of farming, packing and transport it has gone through?
AA: It is important to me and also the guests who come to our Secret Foodies events. It’s always a question I ask at our events, “where has tonight’s produce come from".

CMW: Do you grown any of your own produce?
AA: I wish! I have mint, fresh chilies and a strawberry plant growing on my windowsill but that’s it. Sadly Darlinghurst is great for eating out…not for harvesting!

CMW: Maggie Beer or Tetsuya?
AA: Ooh another tough question! I’m going out for dinner, I’m heading to Tetsuya. I’m heading home for a hearty home cooked meal, Maggie Beer. (Bit of a cheat answer really)!

CMW: What is up next for Secret Foodies?
AA: We’re approaching our first birthday (April 27th), which is exciting! We’re now running one event a week at different restaurants across Sydney. This year we’re also starting our ‘Random locations’ dinners that aren’t in restaurants. Think laneways, rooftops, gardens, warehouses, we’re really excited about this. We’re also doing private and corporate events so anywhere from a birthday dinner for 20 to a large corporate event of 100+. There are a few other projects we’re working on but they’re super secret…for now ;) We also plan unique private and corporate events which keeps me really busy and when I’m not hosting Secret Foodies events I am also a freelance writer/blogger. My blog/lifestyle website is www.eatdrinkplay.com