Sarah Todd Masterchef

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Sarah Todd Masterchef Celebrity Chef, Restaurateur, TV Host, Speaker, and Author She received rapid success in India and a life-changing decision altered the course of her career.

Welcome to Sarah Todd’s new journey through the fabulous world of fashion, lifestyle, travel, and food. Sarah Todd rose to the top of the culinary world after appearing as a MasterChef Australia contestant and a favourite to win in 2014. In 2015 Sarah built and operated her first restaurant Antares, Goa. The restaurant is one of the most popular destinations in India. Sarah returned to Australian TV in the six-part series, My Restaurant in India in 2016. The series aired in 156 countries, achieving global recognition. Sarah’s classical skills honed from Le Cordon Bleu London, combined with her extensive travels across India, have influenced her unique cooking style. Australian Open 2020 invited Sarah as an official chef for the all-female AO Chefs Series. She hosted a fine dining restaurant, captured in a five-part TV series, The Perfect Serve, airing late in 2020 globally and in Australia on Channel Nine. Showcasing the best Australian produce, she combined her signature creativity using spices with simplicity and elegance. With nine TV shows under her belt, Sarah has taken on a dream role as co-host on Farm to Fork. This 90-episode series is currently airing on Channel 10. Her second cookbook Everyday Indian will release in March 2021. Sarah is in demand as an international chef, restaurateur, TV host and inspirational speaker. Early 2019, she was invited as a guest speaker at the Economic Times Global Business Summit in New Delhi, India. In December that year, Sarah shared the stage with Heston Blumenthal at the Hindustan Times Leadership Summit. She rounded out 2019 as a host at Western Australia’s premier food festival, The Gourmet Escape. She has collaborated with internationally renowned chefs; Heston Blumenthal, Marco Pierre White, George Calombaris and Ranveer Brar. Sarah’s biggest achievement is her beautiful nine-year-old son Phoenix who loves to join her in the kitchen in their Melbourne home, a Junior MasterChef in the making. Welcome.....

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I'm excited to have a chat and hear from all of you, however, I do not promote online bullying. Anything deemed as harassment or online bullying will not be tolerated and will be reported and removed. Positive vibes only ;)

18/09/2026

☁️ Clouds but make them edible, Daulat ki Chaat
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They say this dessert is kissed by the moonlight, because the froth is literally set out under the stars.
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Made from milk that’s been gently reduced and left to chill overnight in the open air, it’s then whipped at dawn until it becomes the lightest, airiest foam you’ve ever tasted. Sweetened with a hint of powdered sugar, a touch of saffron, cardamom, and rose water, and finished with pistachios and silver leaf.
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Only available in winter, only made in the early morning, and it melts before your spoon even touches it.✨
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18/09/2026

My must have every single time I’m in Delhi… chole bhature 🤤🔥

I’ve already eaten it THREE times on this trip and I’m showing absolutely no signs of stopping 🤣

Hot, puffed bhatura, rich spicy chole, pickle, onion, chilli… honestly, what chance do I have? 😂❤️

This one was in Paranthe Wali Gali, Old Delhi.

Now I need to know, which shop does your favourite chole bhature in Delhi? 👇🏽 I may need to make it four. 🤣

16/09/2026

VERY easy to make 🧅 sweet, jammy onions piled onto buttery puff pastry, with salty anchovies and olives. Looks fancy, actually very easy.

PISSALADIÈRE

6 large brown onions, thinly sliced
3 tbsp olive oil
3 sprigs thyme
2 bay leaves
1 sheet butter puff pastry
1 tin anchovy fillets
⅓ cup Kalamata olives
Black pepper + fresh thyme

Cook the onions slowly with olive oil, thyme, bay and a pinch of salt until golden and jammy. Pile onto the raw puff pastry, arrange the anchovies in a diamond pattern and pop an olive into each one. Bake at 200°C for 20–25 minutes until puffed and crispy, then finish with thyme and black pepper.

Sweet, salty, buttery, crispy…

15/09/2026

Dare I say it… kadhi kachori might have just made my top 10 favourite street food dishes in India. 😮‍💨🔥

Crisp, flaky kachori cracked open and absolutely drowned in warm, tangy kadhi, with chutney and spice on top.

Crunchy. Creamy. Spicy. Sour. Completely chaotic in the best possible way.

14/09/2026

Dare I say it… kadhi kachori might have just made my top 10 favourite street food dishes in India. 😮‍💨🔥

Crisp, flaky kachori cracked open and absolutely drowned in warm, tangy kadhi, with chutney and spice on top.

Crunchy. Creamy. Spicy. Sour. Completely chaotic in the best possible way. 😂❤️

Jaipur, you’ve done it again.

What else belongs in India’s street food top 10? 👇🏽

14/09/2026

Serious question… does anyone actually know how many different breads there are in India? 😂 🫓🍞🥖🥐🥨🥯

I feel like every time I think I’ve tried them all, another one appears 😂🫓

What’s your favourite? 👇🏽❤️

Poi, Goa’s traditional fermented bread, a chewy, slightly tangy, whole wheat pocket baked at high heat until it puffs beautifully, throw a little chicken Cafreal in there and we are good to go!

13/09/2026
09/09/2026

Behind the menu ❤️Some recipes just become part of your family, and this crumbed chicken with sweet potato wedges is one of ours. It’s wholesome, packed with flavour. Working with CHEFGOOD to bring this and many more recipes to life has been so special

05/09/2026

Time we stopped treating potato salad like a side dish 🥔✨

Buttery potatoes, smoky trout, lemony Dijon dressing, loads of fresh dill, toasted pine nuts and this ridiculously vibrant coriander oil. Honestly, such a good combination.

SMOKED TROUT POTATO SALAD

1 kg baby potatoes
300 g smoked trout, flaked
⅓ cup pine nuts, toasted
2 tbsp red onions, finely diced
1 bunch fresh dill
Lemon zest

Dijon dressing
½ cup whole egg mayo
1 tbsp Dijon mustard
½ lemon, juiced
Salt + black pepper

Coriander oil
1 bunch coriander
½ cup extra virgin olive oil
1 garlic clove
Squeeze of lemon
Salt

Boil potatoes until tender and slice into 1cm rounds. Blitz the coriander oil and strain through a muslin cloth and mix the Dijon dressing.

Dressing down first, then potatoes, trout and dill. Finish with coriander oil, pine nuts and lemon zest.

So simple. So good 🤍

04/09/2026

Udaipur gave Dewar’s Discoveries a beautiful beginning.

I loved translating my culinary perspective into thoughtful flavours, paired cocktails and shared stories at Udaivilas, blending my world with Dewar’s spirit of discovery. It felt wonderfully natural, and reminded me why the most meaningful experiences are always shared.

Here’s to the stories.

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Olympic Boulevard
Melbourne, VIC
3000

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