Riki Kaspi – Chef and Creator of Spice Journey
Riki Kaspi, creator of the Spice Journey range of Middle Eastern and Moroccan food products, is a well known Perth chef, colourful food personality, and owner of the Cooking Professor cooking school.
Riki was born in Israel into a love and appreciation of the role and importance of good food and grew up in the multicultural Middle East. Her Turkish mother came from a family of dedicated and intuitive home cooks and sharing food was central to the life of the home.
“There were no recipe books,” says Riki. “Recipes had always been handed down orally.”
Originally Riki worked as a professional actress, but when she migrated to Australia she decided to formalise her love of cooking and trained as a chef. It was when she was travelling with husband, Heni, a jazz saxophonist, and working in restaurants across France that Riki’s dream of owning her own French-style Bistro was born.
When Riki had completed her studies and qualified as a chef, she and Heni established a cosy café restaurant, Riki Blakes Café, in North Perth. Riki’s lifelong commitment to good food and her warm and welcoming personality quickly won her critical acclaim. The unique combination of French, North African and Middle Eastern cuisines she introduced, blended with the sounds of Heni’s live jazz, generated a unique atmosphere and a dedicated following with Perth’s food lovers.
In 2009 Riki and Heni sold Riki Blake’s and, after a further period of travel through Europe and the Middle East, they embarked on a new adventure to share Riki’s delicious flavours and love of great food.
The Cooking Professor is Riki’s cooking school in Churchlands. There she and her talented team of chefs offer truly hands on cooking experiences sharing cuisines from around the world with individuals, private and corporate groups.
The Riki Kaspi Spice Journey range of products is made in Riki’s kitchen at The Cooking Professor to her own recipes using fresh roasted spices, specially selected and blended with fresh herbs. Hand crafted, preservative free and 100% natural, the range makes it easy to share the delicious flavours of Riki’s famous food at home.
And Riki’s influence on our food journey doesn’t stop there. She has passed on her family recipe for ShakShuka, a traditional Moroccan breakfast of slow roasted tomatoes, eggs, herbs and spices, to son Elli. His ShakShuka stalls serving this delicious specialty are avidly sought at food events and markets across Perth.
Riki can also regularly be seen demonstrating her cooking techniques and sharing her enormous knowledge and love of food at Western Australia’s premier food events.