Leading Australian health foods company, Spiral Foods, has enlisted Melbourne’s maestro of Asian cuisine, Benjamin Cooper of Chin Chin, to develop a set of recipes showcasing Spiral’s all-natural products, which add authentic flavour and flair to dishes.
Benjamin’s innovative culinary style, focusing on South East Asian, Japanese and Chinese cuisine, is a perfect pairing with Spiral Foods, well known for their range of Japanese sauces and marinades. Spiral’s Japanese sauces are made using traditional methods in Japan, passed down from generation to generation.
Benjamin says, “I have been cooking Asian food for 18 years. I have a love for South East Asian cuisine, as well as the classic cuisines of Japan and China. Spiral Foods’ range of sauces and marinades fit this bill perfectly, and allow me to recreate many dishes from my career in the comfort of my own home.”
As a father of three, Spiral’s all natural and organic approach to food strongly appeals to Benjamin. “I have an amazing family with three beautiful children, so it is important to me that when I cook for my family, they get the best.”
Over his extensive career, Benjamin has dedicated himself to the study of Asian cuisine. He started his career alongside Kylie Kwong at Wokpool, and went on to be the Junior Sous Chef at Nobu, London, before spending 12 months with the master of Thai cuisine, David Thompson at Nahm. Upon returning to Australia, he was appointed as the Head Chef of Ezard from 2003-2005, followed by a year as Head Chef at Longrain, Melbourne. Benjamin then spent three years as Executive Chef at St Ali, before joining the vibrant Thai restaurant, Chin Chin at Flinders Lane in 2011.
Benjamin’s recipes include Marinated Sardines with Dashi Poached Eggs and Edamame Salsa, a tasty Cold Soba Noodle Salad with Smoked Salmon, Edamame and Ponzu, and Roast Cauliflower Miso Soup with Shredded Roast Chicken and Udon Noodle.