Bites: Basque Cheesecake and Curly Parsley and with Dani Valent

Are you team flat-leaf or curly parsley? Dani Valent is a writer, eater, traveller and cook who is single-handedly bringing back curly parsley (and we’re kind of on board). Dani writes delicious articles about food in The Age and also hosts hospitality-podcast Dirty Linen, which recently clocked 500 episodes, which is an incredible achievement. We spoke to Dani about sourcing the recipe for a decadent cheesecake with one whole kilo of cheese in it while in Europe; writing a beautiful Persian cookbook (Salumati) with Hamed Allahyari and how to know which chocolates to buy ahead of Easter. 

This episode is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside our favourite foodies' kitchens). Main ingredient-based eps are released every other week. 

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