Lanka Food

O Tama Carey first learnt to cook the food of her Sri Lankan heritage at her mother and grandmother's side – but began her cooking career quite by accident after landing a job in a restaurant kitchen in London's Notting Hill. Since then she has cooked French at Bistro Moncur, Chinese at Billy Kwong and Italian, of sorts, at Berta where she was head chef. In 2018 she opened Lankan Filling Station, her first solo venture in Sydney's inner city Darlinghurst. It's here that she spends most of her time pounding spices, working the floor and communicating the flavors of her Sri Lankan heritage. Outside the restaurant, her interests include bee keeping, salumi making, writing and teaching.

'O Tama's distinctive food brims with a joyful depth of flavour and playful textures that transport you to the very heart of Sri Lankan food culture, and what an exciting adventure that is for the palate. She writes from the heart with an intelligence and consideration that shows a wisdom beyond her years, instilling curiosity and a desire to cook through her skilled tutelage. This book is like exploring a wonderland of spice and aromatics that ramps up the flavour spectrum and encourages a constant craving, an essential addition to our vibrant food culture.' - Christine Manfield 'The most beautiful and extraordinary book, an absolute triumph' - Kylie Kwong

'a fascinating resource for anyone interested in learning more about Sri Lankan cooking' - Melbourne Food & Wine Festival

'I've adored everything I've made so far' - Roslyn Grundy, Good Food

'[O Tama Carey] combines the cultural sensitivity of an insider with the wonderment of a visitor in this inspiring book' - Good Food

'this will be a cookbook you'll be coming back to for a long time' - Gourmet Traveller

'O Tama Carey runs Lankan Filling Station in Sydney's Darlinghurst, and her new book seems destined to appeal to this wildly popular eatery's legion of fans' - The Australian

'This book's great strength is its combination of personable warmth and technical precision' -The Guardian