Shane Delia is best known as Chef and Owner of Maha Restaurant & Biggie Smalls. Shane is a presenter on Channel 9 Postcards, host of his own TV show, Shane Delia’s Spice Journey, author of Maha Middle Eastern Home Cooking & Spice Journey – Adventures in Middle Eastern Cooking, and a charity ambassador.
Shane’s flagship restaurant Maha has gone from strength to strength since its inception in 2008. Renowned for its fresh, unrestricted Middle Eastern menu, Maha has a style that is truly cutting edge. The Age Good Food Guide has continually recognized Maha as a leader in its field, awarding the restaurant One Chef Hat annually since 2009.
Shane’s cheeky personality and enthusiasm for food and culture is captured in his acclaimed television program, Shane Delia’s Spice Journey. After a successful third season, Spice Journey has aired in 135 countries across 5 continents and continues to be an Australian and International success.
Shane is based in Melbourne, Australia. His wife Maha, is the inspiration and namesake of his flagship restaurant. Together they have two children, daughter Jayda and son Jude.
Aspire Lifestyles: Have you always wanted to be a Chef?
Chef Delia: I’ve always wanted to be happy and I’m lucky that being a chef is one of the things that brings me happiness.
Aspire Lifestyles: Who does the cooking at home?
Chef Delia: Because I work in hospitality I’mnot home often at regular meal times with the family. When customers want to eat, I’m at Maha or Biggie Smalls or at an event with our new Biggie Smalls food truck. My amazing wife Maha usually gets in the kitchen to feed the family. When I do get the chance to be at home for meals though, I love cooking with the kids
Aspire Lifestyles: What is your favourite dish?
Chef Delia: Anything with foie gras is always in my top ten. I’m also a sucker for a really good pho bo (Vietnamese rice noodles).
Aspire Lifestyles: What surprise ingredient can we learn from in Middle Eastern food?
Chef Delia: Pul biber (aleppo pepper), I don’t know if it’s a surprise but it’s certainly tasty. Pul biber is a beautiful deep red pepper flake that’s moderately hot but with a raisin-like fruitiness to it. There’s a myriad of different uses for it but, one of my favourites is the smoked variety we use in a dressing for cured swordfish at Maha.