As with most good chefs, Sarah Todd’s food has a distinct personality. That is because, like most good chefs, Todd cooks intuitively. Indian cuisine, for example, has so many eclectic flavours that her cooking has evolved to accommodate this variety. “My technique is still very French-based (she studied at Le Cordon Bleu in Paris),” says the Aussie chef, “but I use so many Indian ingredients that my palate has changed. Indian flavours are very strong, so it is important to balance them.” Read more.