Danny Perera has been living in Melbourne for decades but the subtle South Asian influence across his Clayton brewery Two Rupees and Mitcham distillery Dutch Rules are a chance to celebrate his Sri Lankan heritage.
Danny Perera (Credit: Kit Edwards)
In this Kitchen Kind, he shares how he remains connected to his culture when cooking, eating and entertaining.
What dish or ingredient speaks of love to you and why?
Dhal curry or as we call it, parippu curry. When I was growing up in Sri Lanka, my mom used to cook dhal for us morning, lunch and dinner. It would be a different curry each time even though it was still dhal.
Morning dhal curry would be more runny and creamy because we loved to dip bread in it. Lunch is considered the most important meal in Sri Lankan houses, so the dhal would be cooked with spices and mixed with fried onions, curry leaves and mustard seeds. It was often served with rice and a few different meat and vegetable curries.
Night dhal would be more like a complement to hoppers or string hoppers and coconut sambol with fish curry. I can eat dhal any day, any time.
When you think of tradition or ritual what dish, or ingredient, comes to mind?
For me, it would be red rice and red chilli grated coconut sambol with dry fish fry (karawala baduma).
When a friend or family member comes over, what is a dish you like to cook for them?
That would be Sri Lankan-style pork stew.
When friends or family come over, the first thing we do before having a meal is share a beer or wine or more likely open up a bottle of whisky. Then while sipping, we love to eat this pork stew.