#356 Viveik Vinohoran | Dutch Rules Distilling Co.
About this episode
Chef Viveik Vinohoran discusses his culinary journey and the fusion of his Sri Lankan heritage with classical training.
This week I got the train to Mitcham to visit Dutch Rules Distilling Co., a retro styled bar, working distillery and sat down with rising star chef Viveik Vinohoran, this year’s Young Chef of the Year. Surrounded by vinyl records, warm timber, and the quiet hum of a still out back, Viveik talked about shaping a menu that blends his Sri Lankan heritage with the classical French, Italian, and Japanese training that has defined his career. We explored how he builds dishes “flavoured with memory,” from lamb biryani sausages smoked over cherrywood to charcoal kissed eggplant with fiery pol sambal, and a cured trout entrée. Viveik shared his passion for working directly with farmers, his commitment to reducing waste, and the joy he finds in teaching his team to embrace bold spice. He also opened up about the whirlwind of pop ups, the intensity of competitions, and the moment he realised that cooking, not forensic science, was his true path.
People in this episode
Host: Jo Rittey
Guest: Viveik Vinohoran
Topics covered
- cooking
- culinary heritage
- sustainable practices
- chef interviews
- food culture
Keywords
- Viveik Vinohoran
- Dutch Rules Distilling Co.
- cooking
- Sri Lankan cuisine
- Young Chef of the Year
- sustainable cooking
- food memories
- culinary competitions
Mentioned in this episode
Organizations: Dutch Rules Distilling Co.
Books & works: Young Chef of the Year
Places: Mitcham
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