About Riki Kaspi
Hi, My name is Riki Kaspi, I'm a chef and food enthusiast.
For me, nothing is more important than flavour.
Meet Riki Kaspi
Riki Kaspi, the creator of the Spice Journey range of Middle Eastern and Moroccan food products, is a well-known Perth chef, a colourful food personality, and the owner of The Cooking Professor cooking school. With her vibrant energy and passion for sharing the authentic flavours of her heritage, Riki brings Moroccan cuisine to life for food lovers across Australia.
A Love for Food Rooted in Heritage
Born in Israel and raised in the multicultural Middle East, Riki grew up surrounded by a love of good food. Her Turkish mother came from a family of dedicated and intuitive home cooks, where sharing meals was central to life. “There were no recipe books,” Riki recalls. “Recipes had always been handed down orally.” This deep connection to her culinary roots forms the foundation of her unique approach to food.
Riki's Journey
Early years
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.
Blake’s Cafe
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.
Hitting Reset
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
Moroccan Food is On Trend
Shakshuka. Chermoula. Tagine. Dukkah. Harissa. Za’atar. Ras El Hanout. And that citrus-y secret, preserved lemon.
Each a celebration for the tastebuds and the senses. But not everyone has a spice bazaar on their doorstep. Or the dedication to find that
one elusive ingredient that makes all the difference. Let alone the time it takes to produce these complex recipe bases, seasonings and condiments from scratch.
As a long-time business entrepreneur with husband, kids and grandkids, Riki knows what it’s like to juggle work and home life – while striving to put tasty and healthy family meals on the table at the end of a busy day.
If the question is: “How do I make Moroccan food?” The answer is: Riki Kaspi Spice Journey.
Riki Kaspi Spice Journey. Moroccan made easy.
Last but not least…
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.
