By Leigh O’Connor.
Minoli De Silva’s culinary journey began with a unique blend of cultural influences and a background in chemical engineering – a foundation that has provided her with a scientific approach to food and a reputation as a Chef celebrated for her precise, inventive style.
Embracing her Sri Lankan heritage, Minoli has carved out a niche with her focus on Modern Asian cuisine, blending tradition with innovation at her Chef-hatted restaurant Ella by Minoli in the heart of Darwin City, where diners are transported to a hidden jungle town in the Hill Country of the island nation.
Originally from Darwin, Minoli’s love for cooking grew alongside her desire to bring people together through food – her passion for hospitality and dedication to honing her craft have led her to make a lasting mark on the Australian food scene.
Her rise in the culinary world was marked by an appearance on MasterChef Australia, where her authentic and heartfelt approach to cooking won national recognition. The experience became a launching pad, opening doors to connect with food lovers on an international scale and reinforcing Minoli’s commitment to showcasing the rich, diverse flavours of Asia.
Confessing to never wanting to be a Chef, Minoli says she was obsessed with food as a young child:
"Always cooking and eating, I wanted to get my hands on anything new to try,” she tells AGFG. "It was the only thing that no one told me what to do with. It was a passion that developed over decades of loving food and the stories that can be told with it.
"My food style is a modern, innovative take on Asian cuisine that marries bold flavours with sustainable, locally sourced ingredients, reflecting my Sri Lankan heritage with fun culinary techniques to be as playful as possible.”
Minoli loves playing around with different roasted spice blends, which is a signature ingredient in Sri Lankan food:
"By playing with the spices, I can maintain that Sri Lankan essence, while working with the spices depending on what ingredient I’ve got on hand."
Obsessive-compulsive about never comprising on flavour, Minoli balances her dishes until every flavour she wants to taste is present in each mouthful.
"It might taste good at the start, but without proper balancing of a dish using acidity, salt, sweet and bitter elements, some flavours may hide, which defeats the purpose of having gone to the effort in the first place. I want a party in my mouth!”
Naming Sri Lankan kangaroo tartare as her most eyebrow-raising dish, Minoli loves a traditional steak tartare because the beauty is in its simplicity and balance.
"I created this kangaroo dish with the same concept in mind, but with a completely different flavour profile. It still achieves the same result – balanced, fresh, highlighting the beautiful meat and texturally perfect in my mouth.”
It is her recipe for Kiwi curry she shares with AGFG home cooks – cured snapper with a coconut cream sauce, curry leaf oil and dust:
"This is my signature dish and I would love everyone who can’t get to my restaurant to try it at home. It’s unlike anything I’ve ever tried before so hopefully if anyone makes it, they will experience the bold and fresh flavour of the dish which still allows the fish to shine bright.”
Minoli’s influence extends beyond her kitchen. Partnering with the Department of Education, she educates business leaders on sustainable practices, applying these principles to her own operations. Additionally, her work with the Australian Defence Force demonstrates her versatility and ability to inspire culinary teams in diverse environments.
Her dedication to impactful change has solidified her reputation as a champion of sustainability and a visionary in the hospitality sector.
