In conversation with …O Tama Carey

O Tama Carey never had any aspirations to be a chef, but an accidental stint in a London restaurant began a journey that would see her work through an impressively diverse roster of kitchens, from French training at Bistro Moncur to a stint at Japanese restaurant Uchi Lounge, on to Billy Kwong and finally at the helm of Italian restaurant Berta as head chef.

In 2018 she began her first solo venture, opening Lankan Filling Station in Sydney’s Eastern Suburbs. An ode to the food of her heritage, the restaurant was born partly from a desire to bring Sri Lankan food into the city’s mainstream, and partly because Carey simply wanted to eat hoppers every day.

Here, EatWell talks to Carey about sustainable eating, balcony gardens, and the secret to making the perfect hopper.

O Tama, tell us about your journey into the food world. Where did it begin and how?

My introduction into the food world was a bit of an accident! I was travelling overseas after high school, to Sri Lanka, then London, and all over Europe. When I arrived in London I got a job in a kitchen through a friend and I thought it was just for a kitchenhand, but it turned out I was properly in the kitchen, and then I didn’t leave! That was that, pretty much.

There seems to be a growing trend for Sri Lankan food in Australia. What inspired you to open Lankan Filling Station and cook the food of your heritage?

I think it’s really great that there’s suddenly a lot more Sri Lankan food around. I think it’s partly because the war is over in Sri Lanka; for so many years there were travel restrictions and government cautions, but now more people are traveling there. And partly because people have decided Sri Lankan food is cool!