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My Kitchen Rules 2011 winner and Frank's Deli co-owner Sammy Jakubiak loves putting the spotlight on forgotten dishes.
“There are so many dishes that come back in fashion or are rediscovered after a long time," she says. "I really like doing that – discovering small, regional dishes instead of inventing new ones.”
She shares some of her latest favourites with SBS Food.
Sammy Jakubiak (right) features on SBS Food's The Cook Up. Credit: The Cook Up
Making discoveries
Relatively unknown, regional dishes from different countries draw Jakubiak in.
"I'm going to Italy in a few months and we're going to be travelling around to some of the major cities like Florence and Rome."
But she's most excited about visiting little coastal towns. "They have specific things that they eat, and they have a unique way of eating them. Sometimes, these dishes and methods of eating are even specific to one family."
RECIPE BY SAMMY JAKUBIAK
Sammy’s Venetian meatballs
Jakubiak also makes an effort to rediscover her own gastronomic roots.
"My family is Polish and Polish people love soups. They have soup every single day – whether it's hot or cold."
Wanting to embrace her Polish roots, she recalls a time she planned to make lots of soup so she prepared the bone stock the night before.
My family is Polish and Polish people love soups.
"I made one big batch; we’re talking, like, a 50-litre pot. I had four burners on overnight, but I didn't realise I had left it on high. I woke up to a house full of smoke and fire alarms going off. There was no saving that. It was a bit of a disaster," she laughs.
While this stock turned out to be a disaster, a new Polish soup offering at Frank's Deli has become a local favourite.
“I recently did a Polish beetroot soup called barszcz [Polish borscht]. You start with a really beautiful, clear broth and it’s topped off rustic-style with lots of veggies. You can also make little mushroom-filled tortellini-style dumplings with it and it’s totally delicious.
“The soup has this rich red-purple beetroot colour. It’s such a comfort to eat.”
Credit: Rizzoli
Attainable, simple food
Jakubiak appreciates dishes that are simple and accessible.
“Caviar is delicious but expensive. It’s not a very attainable ingredient, so personally, I would go for a smoked salmon or trout caviar, which are less expensive but taste great."
She doesn't think the current 'caviar bump' trend (eating a dollop of caviar in one go, like a shot) will continue. "And I do wonder if people who have it only do it for the 'gram or do actually understand the flavour of it."
When it comes to sweets her opinions are no different. Jakubiak appreciates complex desserts but thinks simple ones are best.
"I love aesthetically the look of these bubblegum-looking decorated cakes…you know, the crazy ones. They have incredible designs and I do love the way they look. I respect the art of it, but the taste should also be good."
Simple, straightforward and elegant.
Fresh peaches with thickened cream during summer is more her style. "You can add in store-bought amaretti biscuits or almond coffee biscuits you can buy in the deli.
"One of our chefs had us over for dinner and prepared this and I was like, 'you nailed it on the head!' Simple, straightforward and elegant."
WATCH SAMMY JAKUBIAK IN THE COOK UP
Season 5 episode 42: 'Fast, Fresh & Frugal'
