Sarah Dallest was a real estate agent for 15 years and is now doing something completely different. Photo: Oliver Jacques.
Former Griffith real estate agent Sarah Dallest has reinvented herself as a homemade chef, turning a lifelong passion into a growing side business.
Raised in an Italian household, the 37-year-old learnt the fundamentals early from her nonna Serena – mastering meatballs and gnocchi as a child – and never lost the love of cooking.
At the end of each month, she transforms her shed on Overs Road into a pop-up Italian takeaway called Pass the Fork. On a Saturday or Sunday morning, locals can pick up homemade favourites such as beef or vegetarian lasagne, spinach and ricotta cannelloni, crumbed eggplant stacks, along with desserts including choc-chip muffins, tiramisu and almond and coconut cake. Her husband Michael chips in by washing the dishes.
Sarah’s spinach and ricotta cannelloni. Photo: Supplied.
“I wanted to give myself something to look forward to now that my two kids are in school,” she said.
“I enjoy cooking for others, even though many find it unusual – it’s what inspires me. We lived in our shed for three years while my husband Michael was building our house, and now I’ve started in my kitchen there. I got a few orders and now it’s escalated.”
Region caught up with Sarah as part of our ‘Five Minutes with’ series.
What’s your signature dish: The crowd favourite is the vegetable lasagne. It’s got layers of pumpkin, zucchini, ricotta and spinach. It’s a bit different and more popular than the beef lasagne. I can also do a gluten-free lasagne, which people tell me tastes just as good.
The vegetable lasagne is a favourite. Photo: Supplied.
Best dessert: The most popular is my tiramisu. I use a coffee liqueur in it.
Favourite Griffith restaurant: Malcolm’s Restaurant. He’s so friendly and always has time to have a chat, even when he is super busy. When he cooks something, it’s always the best.
Best recent dining experience: Spice Monkey in Forster. It’s an Asian fusion restaurant and a family favourite.
Weirdest thing you’ve eaten: A pig’s ear, which I had on a salami day.
Most embarrassing thing in your pantry: Two-minute noodles.
Rolled pavlova is for those with a sweet tooth. Photo: Supplied.
Ingredient you can’t live without: Salt and spices.
Favourite cookbook: I don’t use cookbooks, but I look up Natasha’s Kitchen when I need inspiration. Natasha Kravchuk was a Ukrainian refugee who has become a popular celebrity chef in the United States.
Biggest culinary influence: My nonna Serena. She taught me how to make meatballs and we used to do gnocchi together when we were kids. My mum Julie also helps me in the kitchen.
Death row meal: A fresh seafood platter with a sauvignon blanc.
Three top cooking tips:
- Make sure you’re prepared
- Don’t overdo it — simpler is nice
- Find out where and when to get the best and freshest ingredients.
For menu, pop-up dates and to place orders, go to the Pass the Fork Facebook page.
