Chef Saba Wahid Duffy is one of our newest lambassadors, and we’re thrilled to have her on board. A culinary instructor, TV personality, and winner of the Chopped! Martha Stewart edition, Chef Saba brings a lot to our table! With a new Somerville MA restaurant in the works and set to open in Spring 2025 – Kush Modern Mediterranean - there are a lot of details to attend to! We’re glad we snagged some time to chat with her about the new restaurant and her recent visit Down Under.
What should our readers know about your background?
My heritage is Pakistani, and I’ve been cooking for what feels like forever, having studied at the French Culinary Institute in NYC, and worked in Dubai and the UAE. After emerging as Chopped Grand Champion on the “Martha’s Rules” edition of the show with Martha Stewart, I started my food truck here in Boston and now it’s led me to my first brick-and-mortar.
Now that it’s been a minute, what are some lasting memories from your trip to Australia? Any moments/experiences that stand out?
First off, I was blown away by the hospitality; we were welcomed everywhere with such kindness, generosity and so much pride for what everyone was doing in the livestock industry. Seeing how everything is grassfed and pasture-raised there really made an impression on me – coming from the states we’re not used to seeing that! The care and focus at every level shows up in quality. From the nutritious grasses farmers are growing for the animals to graze, to the humane, ethical, spotlessly clean processing facilities, it’s top notch.
Any memorable meals from your trip?
Oh, so many. We had a great cookout one night with Chef Sam that was fantastic. I’m still thinking about the lamb necks we had one night at this place called #7 Healesville. It was a slow braise served with a snappy salsa verde, and the combination was just so good. Rich, succulent lamb, and that bright, acidic and herby salsa verde…yes!
How will you use Aussie proteins at Kush?
In our pop-ups and food truck we’ve done lamb merguez crumble on a spicy mac and cheese, which was an instant hit. We’re also doing that housemade merguez as a kofta for salads, grain bowls and the like. Though there are no binders in it, it’s tighter and plates up better. The flavor profile is very aromatic, full of warming spices – cinnamon, turmeric, coriander, fennel, garlic (of course) and harissa. I find those sweeter spices like fennel and cinnamon are a great match for Aussie lamb, which has that mild and sweet natural flavor profile.
At Kush I’ll have the opportunity to do more composed dishes – we’ll have a lamb burger, a seared Aussie steak with sweet potato puree, and I’m pretty sure those kofta will find a way onto the menu!.
What do you like about Aussie beef and lamb?
I can serve Aussie proteins with conviction and pride, having seen the production firsthand! Knowing that what I am getting here is halal and at this top-notch quality is fantastic. I remember growing up and having to go to a small local butcher to find halal meats, and now I can just call my distributor.
Welcome to lambassador-hood Saba! We’re looking forward to working with you and celebrating the success of Kush.