Valentine Fodor (AKA Vege Mamma) is a Sydney-based cake maker whose love of food was influenced by her French father. She specialises in eccentric cakes featuring whipped meringues, buttercream frostings, fruit curds and decadent flavour combinations dreamed up for special occasions. Her creations are playfully whimsical, and utterly OTT.

What are 10 ingredients you always have in your fridge?

Eggs, butter, blueberries, lemons, dark chocolate, a good loaf of sourdough bread (preferably Iggy’s), homemade pesto and parmesan.

What is your most memorable dining experience?

When I was 18, I went on a trip around Europe with my best friend and we were lucky enough to stay at the Château de Vaux-le-Vicomte. It is located in Maincy, southeast of Paris. Eating in the garden and drinking champagne in front of the most striking Château is definitely the most memorable dining experience I have ever had.

What influenced your love of food?

Coming from a European background, I have always had a love for food. Eating pastries for breakfast almost every single morning and visiting France with my Dad. Every month I would receive a parcel from my Meme (Grandmother) that would include copious amounts of chocolates, wrapped in the most perfect packaging I’ve ever seen. The hazelnut praline was my favourite. She also used to bake these North African biscuits that would have our initials on each of them. We would dip them in our hot chocolates in the morning before going to school.

Who is the best cook you know?

Definitely my Dad. He did a lot of travelling when he was younger and spent some time in India. From his culinary French background to his curries, almost everything he makes is delicious.

Who is on your dream dinner party table?

Jim Carrey, Kyle MacLachlan (but only if he plays as agent Dale Cooper in Twin Peaks), Anthony Bourdain, Jennifer Coolidge, Princess Diana, Larry David, and my best friend Gigi.

Share the menu of your last supper …

If we are speaking about my death row meal, I would have to say a greasy double cheeseburger with extra pickles and cheese, a bowl of buttery spaghetti and a fudge chocolate cake with vanilla bean ice cream on the side – or mango sticky rice.

What is your favourite vegetable (we believe it tells you everything you need to know about someone)?

Stir-fried spinach with lots of garlic.

Top five favourite places to dine?

Bistro 916, Restaurant Hubert, PIÑA and Lilong in Sydney. Veselka in New York.

Recipe for lemon and maple crepes

I grew up eating crepes often as they were a specialty made by my Dad. They remind me of childhood and are still to this day one of my favourite deserts.

Ingredients (serves 6-8)

250g flour
2 eggs
500g milk
1 tsp salt
1/2 tsp of butter for each crepe (in the pan when cooking)
1-2 lemons
2 tbsp maple syrup for each crepe

Method

(1) In a medium-sized bowl, sift in flour, add in eggs and slowly pour in milk. Whisk well until everything is incorporated and is a smooth liquid (no clumps).
(2) Let the mixture sit for 30 minutes before cooking.
(3) Heat your pan, add 1/2 tsp butter (for each crepe), pour 1/3 cup of crepe mixture in, and tilt pan until the base is coated.
(4) Flip crepe after 1–2 minutes or until caramelised and brown on the edges. Cook the other side for an additional minute.
(5) Squeeze over lemon and add a drizzle of maple syrup.