• file:site_21_rand_840272798_featured_foodie.jpg
Tony Hollingsworth is a Sydney-based digital business and food advisor with AskTonyIT, and 'chief happiness officer" at online accounting software company Saasu.com. He is passionate about the Internet and excited about the way it's changing society and business.
By
April Smallwood

23 Feb 2011 - 1:26 PM  UPDATED 6 Sep 2013 - 9:31 AM

Tony Hollingsworth is a Sydney-based digital business and food advisor with AskTonyIT, and 'chief happiness officer" at online accounting software company Saasu.com. He's excited about the way the Internet is changing society and business.

SBS talks to Tony about his favourite foodie haunts, signature dish to cook at home, and thoughts on sustainable eating.

How did your food obsession begin?
It started with my Hungarian grandmother’s and mother’s delicious meals growing up in Sydney.

What do you most love about the Sydney food scene?
The diversity and freshness of produce.

Are you a fan of lamb and, if so, how do you best like to prepare it?

I grew up on 'Aussie Roast" lamb, thanks to my other grandmother – mint sauce, gravy, roast potatoes and vegetables"¦ perfect!

Can you share your favourite restaurant/cafe for when you want:
a. casual brunch
Brasserie Bread, Banksmeadow.
b. a quiet weeknight dinner
Bill & Toni’s, East Sydney.
c. a Saturday night meal with friends
Dolcissimo’s, Haberfield.

Do you have much interaction with the larger food blogging community?
Yes, I love this aspect of social networking. There are many passionate food bloggers and even more on Twitter.

What have you learnt about food from your family?
The joy of sharing. Food is a celebration of tradition, history and culture. When shared, as we did with my family growing up in Sydney, this brings great joy.

What’s your ultimate food indulgence?

I once spent a weekend at Kims in Toowoon Bay, NSW. We were spoilt with fresh seafood and an array of local and imported cheeses every day, amongst a great many other beautiful dishes.

What’s your opinion of farmers’ markets and local produce?
I value these. We now have enthusiast local produce suppliers educating us about sustainability, quality and choice.

Which chefs do you follow and admire?
Craig Mcindoe of MuMu Grill (@Chefmumu on Twitter); Tetsuya Wakuda of Tetsuya’s; and Michael Klausen of Brasserie Bread.

What’s your signature dish that you love to cook at home?
Lentil vegetable soup with chilli, lemon and ginger. It sells out at the local netball fundraiser it’s so popular!

Are you inclined towards sweet or savoury (or both)?
Both – with a leaning toward sweets.

Is there anything else you’d like to share with your fellow foodies?
Be adventurous with your palate – try the recommendations of the chef next time you dine out. Have a look at what others are ordering and, if it looks good, try it!