It's been an insane few weeks to say the least. Coming back from an overseas trip straight into 5 events over 4 weeks is definitely something else. All of that culminating into being named Young Chef of The Year 2026 is just mind blowing. Still settling into that but hey that's life.
If I were to list every person I need to thank, it'd go on for a while. But everyone I've ever worked with, everyone who's supported me, pushed me, come to my events, reposted stories, I would not be where I am today without every one of you. This recognition is as much yours as it is mine.
A huge congrats to all the other winners, to have achieved something like this in the same year as people I've looked up to for years is a real pinch-me moment.
Thank you @goodfoodau@theageaustralia@smegaustralia .
Sugarloaf cabbages slowly cooked with Makrut Lime and then charred (never seen before; charred cabbage).
Jerusalem artichoke turned into a curry made with heavily fried onion and garlic, Pandan and very warming, wintery spices; cloves, caraway, cumin, cinnamon, pepper, on the plate and generously rubbed on the cabbage. Topped off with fried artichoke skins seasoned with a mole seco X furikake made with cacao nibs , kombu, lemon myrtle etc.
Finished with a smoked cabbage trim vinaigrette.
It's like if a brassica got adopted by a citrus tree and smoked a pack a day.
Hopefully on for a while?
@dutchrulesdistillingco
If youâve dined at one of Viveik Vinoharanâs restaurant pop-ups, youâll be familiar with his aptitude for creating moreish, wine-friendly snacks that pay homage to his Sri Lankan heritage.
The Age Good Food Guide 2026 Young Chef of the Year award winner is now heading up the kitchen at Mitcham distillery @dutchrulesdistillingco , where his menu spotlights Sri Lankan flavours with creative twists.
At home, Vinoharan is all about leaning into comfort. When it comes to hosting, his crunchy, golden masala vadai â dunked in a tangy coconut and makrut lime sauce â are easy to whip up in a pinch.
Hit the link in our bio for the recipe.
Brought to you by @smegaustralia
Caramelle / Potato / Fenugreek
Lil bundles of whimsy filled with @spudsistersofficial Nicola potato, the holy trinity (chilli, onion, garlic), pandan, and a whole lotta ginger. Tossed in a beurre blanc-ish sauce made with brown butter, kasoori methi (dried fenugreek leaves), toasted fennel, lots of herbs and lots of curry leaf.
Finished with some beautiful salty pops of @natoora_melbourne Agretti from Flowerdale, VIC.
Big ups to the @arnolds_kensington team for last week, what a time!
đ·: @si_teshi@yaowzer
A whole year of pop ups! So very unhinged, a whole lotta fun, good times, and good people.
Got some exciting events and big tings coming up in the New Year, stay tuned đ
âMy aim has always been to integrate the flavours of my Sri Lankan heritage into an Australian context, as an honest reflection of who I am and where I come from,â says Viveik Vinoharan (@viveikv ).â
â
In March, Vinoharan stepped away from his post at @lilacwinebar to do just that over a series of wildly successful pop-ups. âThis year, I feel I have finally hit my stride,â he says. We couldnât agree more, which is why he is our Young Chef of the Year, presented by @smegaustralia . â
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Hit the link in our bio to discover our full list of winners.â
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đž @dion_georgopoulos
We are buzzing for this one!!!
A special Sunday roast with @viveikv & @werkstatt.wine
Viveik bringing his modern take on Sri Lankan inspired cuisine, blending that into a Reed House Sunday roast
Alongside that we will be pouring a heap of epic Werkstatt wines
Sunday the 12th of October
Bookings via the website
Here's to @nicepeopleau and their incredible capture of one of our events during our Sleepys Christmas in July, where we did 10 popups over two weeks! âïž
Big love to @charrrrlessss and @viveikv who features in this reel, doing an insane riff on Sri Lankan/Mongolian food!
Here's to many, many more popups and events! âšđ«Ą
Ok people, there have been lots of leaks recently so canât hide this anymore, this is an official announcement of the blood pact between me and @viveikv , we present to you the S&M Club
There are 5 rules you need to engrave to your mind:
1,2&3 are all same with another famous Club that you know about but do not talk about
4. Youâre only allowed to have a fxxking good time
5. Weâre not a sex toy shop
First appearance is this Sunday 13/07 @sleepyscafeandwinebar
Youâre allowed to drink wine poured by @zacjwalton with good juice from @brixfinewines
Enough said, see you there
S&M Club Menu just got leaked!!! VERY limited tables left, but if you're willing to try your luck on a walk in, come have it đ
There's gonna be some special wines by the glass and by the bottle from @zacjwalton and @brixfinewines , first come first serve!
13th July
530 till late
Sleepy's Cafe and Wine Bar
Pumpkin Mochi / Seeni Sambol
Mochi made with pumpkin juice, then stuffed with a Seeni Sambol; onions, sweat down with lots of tamarind, chilli, curry leaf, and Pandan, add some spice, badabing badaboom. Finished with a tare made from a plum and curry leaf cheong that was done back in feb. Seaweed so it looks like the onigiri emoji đ. Sticky, spicy, salty, chewy.Â
Will it make another appearance? Time will tell.
Ty to @aster.melbourne for the venue.
Big ups to @charrrrlessss for pulling me out of the shit.
đ· @zz707_
