> Skip to content
Yotam Ottolenghi
Photo Credit: Photography by Jonathan Lovekin

Yotam Ottolenghi

Book for an event


Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi

More features

Article
Apple and olive oil cake

Try this enduring fan favourite recipe from Ottolenghi: the Cookbook.

Article
Stuffed aubergine recipe

Try your hand at this stuffed aubergine recipe from Yotam Ottolenghi's Jerusalem. 

Article
Broad bean spread

A fresh and flavourful  starter dish from Plenty More by Yotam Ottolenghi.

Article
Victoria sponge cake

Delight friends and family with this Victoria sponge with strawberries and white chocolate cream from Ottolenghi’s Sweet.

Article
Belinda's flourless coconut and chocolate cake

An utterly buttery and decadent dessert that feels the very opposite of 'free-from'.

Article
Iranian herb fritters

An appetising vegetarian side from Ottolenghi SIMPLE – perfect for brunch.

Article
Beetroot, caraway and goat’s cheese bread

A yeast-free, no-knead bread that’s rich in seeds, herbs and flavour from Ottolenghi SIMPLE.

Article
Brunsli chocolate cookies

Chewy, brownie-like cookies from Ottolenghi SIMPLE.

Article
Confit tandoori chickpeas

These chickpeas have had their fair share of Insta fame for a multitude of reasons.

Article
Sticky miso bananas with lime and toasted rice

This dessert ticks all our flavour boxes.

Video
The origin of Ottolenghi Test Kitchen: Shelf Love by Noor Murad, Yotam Ottolenghi

This is Ottolenghi, unplugged. The Ottolenghi Test Kitchen team takes you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients. https://www.penguin.com.au/books/ottolenghi-test-kitchen-shelf-love-9781529109481

Video
Ottolenghi Test Kitchen: Shelf Love

This is Ottolenghi, unplugged. The Ottolenghi Test Kitchen team takes you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients. Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam.

Article
Ottolenghi on Simple

In an homage to everything SIMPLE, Yotam Ottolenghi shares his simple pleasures.

Article
Berry platter with sheep’s labneh and orange oil

A fruity dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

Article
Portobello steaks and butter bean mash

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

Article
Cook for mum this Mother’s Day!

We know it can be tricky to find the perfect recipe to make mum for Mother’s Day so we’ve put together this list of fantastic recipe ideas from some of our favourite cookbooks. Whether you’re looking for a cosy soup or a sweet treat, or something in between, we’ve got you covered!

Video
Ottolenghi Test Kitchen: Shelf Love

Buy the book here: https://www.penguin.com.au/books/ottolenghi-test-kitchen-shelf-love-9781529109481 This is Ottolenghi, unplugged. The Ottolenghi Test Kitchen team takes you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients. Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist. This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own. This is how to cook, the OTK way.