TASTING THE DIFFERENCE
When Anna Valentine was a little girl, her eyes would widen in awe at the weird and wonderful pieces of kitchen equipment her father – an “old-school foodie” – brought home from overseas business trips.
Pasta machines, fondue sets, woks and a Mongolian hot pot all piqued her interest in cooking early on. “He was into Chinese cooking and he’d do stir-fries for us and cook all these different types of dishes,” she says. “It felt like what we were eating was different to
