Win a meal at NOPI in London
A trip to experience the flavours of Ottolenghi, made simple.
To celebrate Yotam Ottolenghi's visit to Sydney Opera House, and the release of his new bestselling cookbook Ottolenghi Simple, we’re giving you and a friend the chance to travel and taste Ottolenghi’s trademark dishes.
Win return flights to London for two with Etihad Airways, wine and dine at Ottolenghi’s acclaimed London restaurant NOPI (to the value of AUD$600), and enjoy four nights accommodation with Airbnb (to the value of AUD $375 per night). Total trip is worth $6,300!
Twenty lucky runners up will also have the chance to win a Ottolenghi Simple cookbook or a $50 Sydney Opera House gift voucher.
Entries close 29 June 2019. Winners announced 5 July 2019. Terms and conditions apply.
Thanks to the support of our Major Partner Etihad Airways, and Partner Airbnb, proud partners of Sydney Opera House.
“Food can bring people together in a way nothing else could.”
Yotam Ottolenghi
"The way to entice people into cooking is to cook delicious things."
Yotam Ottolenghi
With 140 brand-new dishes, Ottolenghi Simple contains all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.
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Five things you may not know about Yotam Ottolenghi
Ahead of his return to the Sydney Opera House in January, we dig into the surprising life of chef superstar Yotam Ottolenghi.
More about Yotam Ottolenghi...
Yotam Ottolenghi is an acclaimed chef, food writer and restaurateur. Born in Jerusalem, he was set to pursue an academic career after completing a master’s degree in comparative literature at Tel Aviv University.
At age 30 he decided to move to London and study at Le Cordon Bleu. He began his career as a pastry chef before launching ‘Ottolenghi’ - the small deli in Notting Hill that soon became a phenomenon. Following the publication of his first cook book Ottolenghi, his success went global.
Yotam is now the owner of several incredibly successful ‘Ottolenghi’ delis and the NOPI and ROVI restaurants in London. He writes a weekly column in The Guardian and a monthly column in The New York Times and has published seven bestselling cookbooks.
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