Lié Conversations / AUGUST 2025
In conversation with Ellie Bouhadana
Meet Ellie Bouhadana – a Melbourne-based chef and cookbook author who has built a reputation for her intuitive, generous approach to food and community. Known for turning seasonal produce into beautifully unfussy dishes, her work blurs the lines between cooking, storytelling, and connection. A longtime inspiration, Ellie brings together creativity, culture, and an effortless sense of style - both on and off the plate.
We caught up with her to talk about her journey into food, how she stays creatively inspired, and what’s currently cooking this summer.
What inspired you to become a chef - what has your journey looked like up until now, and how would you describe what you do today?
Watching my mother and grandmother manoeuvre around the kitchen together was my first glance into the kitchen. They made me excited to cook, and I have always loved to eat. While eating out at restaurants I would steal glances at the chefs prepping and cooking for service - the kitchen excited me. Finally I found my own way into the professional kitchen, working the larder sections and learning from the more seasoned chefs around me. I ran a restaurant kitchen in Melbourne for quite a few years, but these days I find different ways to bring the food of my heritage to people. I cook for different projects and events while I travel and work on kitchen take-overs/residencies. I also write recipes - I recently released my cookbook and am working on another piece of writing. The work I do is always linked to food and the kitchen.
How do you define success - personally and professionally?
When I am feeling creative and energised by projects and people I have a feeling of being full - for me that is success.
Where do you find inspiration when creating new dishes or recipes?
When I am thinking about new dishes to cook or recipes to create I try to think about what I want to eat. I don’t necessarily want to reinvent the wheel with my dishes, but rather I want to cook what I am craving and I want to find ways to bring those dishes to people. Talking food to people with good tastebuds is inspiring, not just chefs but also friends who like to eat. When those conversations lead to a new menu idea that is a good moment.
Do you have a go-to summer dish you always come back to?
Spaghetti tossed with clams, garlic, fresh red chilli, white wine, a knob of butter and a handful of parsley. Always good, especially in the warm weather.
How would you describe your aesthetic in three words?
Warm, unfussy and nostalgic.
Which fresh, seasonal ingredients are you most excited to cook with this summer, especially as you travel around Europe?
I love greens in the summer. Lots of fragrant herbs like fresh basil and coriander; small summer zucchini (courgettes) and long green beans. Melon during the warm weather is a delight. I could make a salad with all of those fresh ingredients and serve with some salty feta, a squeeze of lemon and a big glug of extra virgin olive oil and be very satisfied.
What’s a ritual or habit that keeps you grounded or creatively inspired?
I like reading and watching movies - they can be a nice way for inspiration to develop. I also think being around people of all different ages and backgrounds and sharing ideas is energising for me and a way that I connect to my creativity. Also, a cappuccino with powdered chocolate on top is a morning ritual that makes me happy.
A piece of advice that’s stayed with you through different seasons of life or work?
Be a warm, generous host and the meal will be better for it. There is always room for another couple of guests at the table. It isn’t just about the food that you cook but how you invite your guests into your space - the warm light in the house, the first drink that you pour when friends arrive etc.
What’s your relationship with jewelry - do you have an early memory or a special piece that’s stuck with you?
My grandmother Rachel’s hands, stacked with rings and jewels is an image that will always come to mind when I think of jewelry. In my cookbook I have a photo of her elegant hands as she is kneading dough - she has her everyday rings on as well as more special pieces. My grandmother doesn’t purchase a lot of things, but over time when she has bought a piece of jewellery she has bought it with intention and it has become something she passes down to us grandchildren. I am inspired to grow my collection of jewelry because of her.
Is there something you’re currently excited about or looking forward to this season?
Swims, beers and fish and chips by the pier near my house in Melbourne is always a beautiful time when things start to warm up in the southern hemisphere. I also have a couple of fun projects blooming over in the northern hemisphere, which I am excited to work on.
