Diana Von Cranach

ABOUT

Born and raised in the northwest of England, I became a precocious foodie around the age of 9 when I realized that my life was divided up into two completely different worlds: a draughty, prison-food serving Welsh boarding school on the one hand and a life of culinary luxury during the holidays. The food at the Welsh boarding school turned me into a vegetarian (veganism was unkown back in the late 1950’s) at an early age due to its change to the lack of taste and utter inedibility. The culinary highlight of every week was a special lunch on Sundays. This was the day we endured a 4 km hike to church and back through piles of sheep dung in the park. Unfortunately, the smell of the meat being cooked - later platters of fatty, old Welsh mutton in watery broth with huge globules of fat floating on the top were served - was the same as the one emanating from the soles of our dung-covered shoes. Consequently, no one wanted to eat it and our hunger remained. Sadly, I remember that we were always, always hungry! I was incarcerated there from the age of 10 for 8 years, until I was physically removed for constant, annoying insubordination and general naughtiness.

In school holidays, we spent time at the Dorchester, London, staying in the top floor Oliver Messel Suite, with Liz Taylor & Richard Burton screaming at each other in the suite next door. We feasted at The Caprice, Quaglinos, Scott’s, Veeraswamy, trendy Cranks, the first vegetarian restaurant (for me) and all the other places that were ‘in’ in the 1960’s, together with the best hotels and restaurants that the Riviera, Paris, Switzerland and Venice (especially the fabled Harry’s Bar, when Harry was stil managing, together with his son!) had to offer. Travelling and eating in style from such an early age was the best possible culinary education. However, It still makes me embarrassed to admit that I already knew my ‘sorbet’ from my ‘soubise‘ before I was 12 years old! Happily acquainted with menus from Europe’s top restaurants, I decided that I either had to follow a career in food or become an Egyptologist! Strangely, I became an Egyptologist first, then, after a while heading my own interior design business, I moved to Bali went back to re-discovering my old love of food. The rest is history!

RAWFULLY GOOD ‘LIVING’ FLAVOURS OF SOUTHEAST ASIA

Published by River Books, Bangkok in 2010 (2ND PRINTING)

CHILLITIME

‘rawfully good’ veganluscious condiments from all over the world

Self published in Yogyakarta, Indonesia in 2016

FOOD

SINCE 2005
CREATING SIMPLY BEAUTIFUL ‘LIVING’ RAW & VEGAN ETNHNO-BOTANICAL CUISINE WITH PURELY SOUTHEAST ASIAN FLAVOURS ALL OVER THE REGION & BEYOND

SPECIALIZING
IN ADAPTING ANY MENU OR RECEPCIPES TO A MORE HEALTH - GIVING CUISINES

USES
PURELY LOCALLY SOURCED, ORGANIC (WHERE POSSIBLE), SUPPKIERS & INGREDIENTS WHEN WORKING ANYWHERE

RESEARCH
INTO & ADAPTING ANCIENT HERBAL RECIPES FOR TODAY

CLIENTS

BALI & INDONESIA
  • Retreat for David Wolff, Candi Dasa
  • Dusk Blue, Sanur
  • Puri Ganesha Villas, Pemuteran
  • Como Shambhala, Ubud
  • Escape Nomade Dinners, Ubud
  • Herb Library, Ubud
  • Indigo Herbal Kitchen, Ubud
  • Amanjiwo, Central Java
  • Yabbiekayu Tembi/Yogyakarta
  • Nihi, Sumba
  • Nasi Jing To Go, Sanur
BANGKOK, THAILAND
  • Chakrabongse House, Bangkok
  • Metropolitan COMO, Bangkok
LUANG PRABANG, LAOS
  • Elephant Vert, Luang Prabang, Laos
MALDIVES
  • Six Senses, Laamu
  • Soneva Fushi, Soneva Jani
NEPAL
  • Dwarika’s, Kathmandu
SINGAPORE
  • Green Room, Singapore
UK
  • Metropolitan COMO, London
  • Bulthaup Studio Cookery Classes, Wilmslow, Cheshire

CONTACT