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Hamish Ingham

Spiral Foods, has joined forces with award-winning Sydney chef, Hamish Ingham, who has developed series of recipes that demonstrate how Spiral’s products add complex flavour and flair to dishes.

Ingham, who recently represented Spiral at Sydney’s Masterchef Live event, is a long-time advocate of the authentic products created by Spiral Foods. Regularly used in dishes at Bar H, Spiral’s products are a perfect match for Ingham’s Asian culinary style, which emphasizes authenticity and integrity. Spiral’s Japanese sauces are created by artisan producers throughout Japan, using traditional methods passed down from generation to generation.

Ingham says, “Spiral’s commitment to producing the very best product is in line with my own philosophy of sourcing the very best products and produce. I love that they are an Australian company, based on ethics and integrity in food.”

Ingham has developed a number of recipes showcasing Spiral’s Tamari and other sauces, such as the Chilled Silken Tofu with Warrigal Greens, Red Braised Chicken, and Sashimi of Kingfish. “I can’t name how many dishes and sauces I use Spiral’s Tamari in, and our gluten free customers love it.”

Ingham’s favourite Spiral product is not the one he uses the most. “My favourite Spiral product is the organic toasted sesame oil. It’s highly aromatic, with a good complexity of flavour.”

Ingham was the recipient of the Josephine Pignolet Young Chef of the Year Award in 2004, taking him on an international journey working at Gramercy Tavern, Craft, Amy’s Bakery and Chez Panisse in the United States. In Australia, Ingham has worked alongside Kylie Kwong (another Spiral advocate) and at Billy Kwong, as well as stints at Sean’s Panorama and The Bellevue Hotel. Ingham was also involved in Sydney’s guerrilla dining scene in 2009.

Check out Hamishs great recipes: Sashimi of kingfish with mushrooms & horseradish dressing | Chilled Silken Tofu with Warrigal Greens | Red Braised Chicken