A supermodel who found her true calling
in cooking, Sarah Todd has let her imagination and the right choice of
ingredients guide her to create a culinary masterpiece. After participating in
MasterChef Australia Season 6, Sarah became a household name as she infused
Indian spices with her modern Australian cooking. A popular TV show, Masterchef
is a series which brings together people from different walks of life to
compete using their culinary talent. Her first glimpse of Goa was when she was
down last year on an India culinary tour to different cities of India. Moving
from Australia to our sunny state, Sarah is opening her new restaurant in Goa,
her first in India.
“I am happy to open Antares in Vagator
as I can spend a lot of time in Goa. I had the idea to open my own restaurant
and when I met Ashish Kapur of Yo! China and Dimsumbros and Wine company, he
gave me the idea of opening a restaurant in Delhi or Mumbai. Recently, he rang
me up and told me that there is this magnificent property in Goa I just had to
check out. I came down to Goa and I just could not say no. I grew up in
Queensland, Australia, which is a very tropical place, and I love these
similarities between these two places,” says Sarah, who celebrated her birthday
on October 26, her first birthday in Goa. The name Antares is inspired by her
birth sign, Scorpio. “Antares is the brightest star in the Scorpion
constellation,” she adds.
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The restaurant with the serene Vagator
beach in full view has a menu boasting Australian cuisine as well as Charcoal
grills. “The grills will have different flavours which will be fresh and
tropical. The way I cook is I visit the market and see what is available and
what is in season especially with local
seafood. What I love about the Goan markets is that the ingredients are very
good quality and fresh,” says Sarah.
During her short stay in Goa, Sarah has
been to different seafood markets and has enjoyed every bit of it. “The biggest
advantage of the seafood markets in Goa is that the they have the freshest
ingredients. The bustling markets can be sold out by 11am, so we have to be
quick.” With charcoal grills taking the centre stage at the restaurant, Sarah
is happy with the catch. “We will be using a lot of red snappers, kingfish,
lobsters and clams with great flavours,” she reveals.
Mother to three-year-old Phoenix, Sarah
has been busy with setting up the place and will be heading home to Australia
to meet Phoenix. “I miss my home and Phoenix and my mother. I will be bringing
them along with me and they will stay here for the rest of the season.”
Anatares had a soft launch and is open
from 4pm onwards everyday. “We will be having a formal launch at the end of the
month but right now we are testing the menu and getting the staff trained for
the opening,” concludes Sarah.
