This is What Celebrity Chefs Cook at Home
We’ve always imagined that our favourite celebrity chef’s kitchens replicate that of an at home version of their popular restaurants—and it seems we were right.
As we set out in search of the ultimate culinary inspiration, we found out what Australia’s best chefs actually cook at home. The result? It seems their go-to at home recipes are as achievable as they are hunger-inducing—exactly what we were hoping for. The cream of the crop when it comes to celebrity chefs—Curtis Stone, Matt Moran, Neil Perry, and Luke Mangan—revealed what they whip up in the comfort of their own abobe. Budding chefs, you can thank us later. Read on and prepare to impressed your household the next time you step foot into the heart of the home.
4 firm but ripe avocados, peeled, pitted, roughly chopped
1/4 cup sour cream
3 tbs. fresh lime juice
1 1/2 tbs. finely chopped fresh chives
500g fresh crabmeat
1/2 cup mayonnaise
2 tbs. thinly sliced fresh basil
1 medium red (or jalapeño) chilli, finely chopped
Canola oil, for deep frying
12 fresh corn tortillas, cut into wedges
Fresh basil leaves, for garnish
To prepare avocado mixture
1. In a large bowl, mash avocados, sour cream, 2 tbs. of lime juice, and chives. Season avocado mixture to taste with salt and pepper.
2. Spoon avocado mixture evenly into bottom of a clear glass serving bowl, forming an even layer and smoothing top.
To prepare crab mixture
3. Squeeze crabmeat gently to exude any excess liquid. In another bowl, mix crabmeat, mayonnaise, sliced basil, chilli and remaining 1 tbs. of lime juice. Season crab mixture to taste with salt and pepper.
4. Spoon crab mixture over avocado mixture, forming a second even layer and smoothing top. Cover and refrigerate dip until ready to serve.
To make chips
5. In a wok or large heavy frying pan, heat 3 inches of oil over medium-high heat. Working in batches, fry tortilla wedges for about 3 minutes, or until they are crisp and golden brown, stirring often so that they cook evenly on both sides. Using a slotted spoon or mesh strainer, transfer corn chips to paper towels to drain any excess oil. While chips are still hot, sprinkle them lightly with salt.
6. Garnish dip with basil leaves and serve with tortilla chips.
Note: Chips can be made 1 day ahead, stored airtight at room temperature. Rewarm chips in a 180ºC oven, if desired. Dip can be assembled up to 2 hours ahead, covered tightly and refrigerated.
2 kg Kurobuta pork belly, bones removed
300 g table salt
5 g ground star anise
10 g white pepper
20 g all spice powder
5 g 5 spice powder
10 g fennel seeds
5 g cinnamon
5 g cardamom powder
300 g castor sugar
100 ml rice wine vinegar
½ vanilla bean, split
800 g green apples
½ lemon, juiced
1. Preheat the oven to 250°C.
2. Score the pork forming a criss cross pattern roughly 1 centimetre apart. Mix together all of the spices and salt and rub into the pork (both top and bottom). Cover and leave for 5 hours. Rinse the salt mix off the pork and pat dry. It can now be stored overnight should you wish.
3. Place the pork on a wire rack skin side up and rub with a little oil. Roast the pork for 30 minutes until the skin is crispy and then turn the temperature down to 160°C. Roast the pork for a further 40 minutes until tender.
4. Place the castor sugar and rice wine vinegar in a saucepan with the split vanilla beans and bring to the boil for 5 minutes. Add in the apples and lemon juice. Cook for a further 5 minutes and then remove the vanilla beans. Remove from the heat and the transfer into a food processor and blend until smooth.
5. To serve, place on a plate and spoon over the apple sauce.
16 raw king prawns, peeled and deveined, tails left intact
Extra virgin olive oil, for drizzling
¼ iceberg lettuce, thinly sliced
1 avocado, diced
Vietnamese mint leaves, to garnish
2 ripe mangoes
¼ red onion, very finely diced
1 red chilli, seeded and finely chopped
2 tablespoons roughly chopped Vietnamese mint
2 tablespoons roughly chopped coriander (cilantro) leaves
1½ tablespoons chardonnay vinegar or white wine vinegar
1 tablespoon extra virgin olive oil
For the mango salsa
1. Peel the mangoes, then cut off the cheeks and as much flesh off the stones as possible. Dice the mango flesh and place in a mixing bowl.
2. Add the remaining salsa ingredients, season with sea salt and freshly ground black pepper and mix lightly.
For the prawns
1. Place the prawns on a tray. Season and drizzle with just enough olive oil to coat the prawns.
2. Place the prawns on a hot barbecue or frying pan and cook for two minutes on one side.
2. Turn the prawns over and cook for a further two minutes. Remove and rest on a plate for another two minutes.
1. Add the lettuce to the mango salsa and place on a platter or four individual serving plates. Scatter the prawns and avocado on top.
2. Garnish with Vietnamese mint, drizzle with a little more olive oil and serve.
800 g (1 lb 12 oz) boneless pork shoulder
4 garlic cloves, roughly chopped
1 brown onion, quartered
2 tablespoons olive oil
255 g (9 oz/1½ cups) raisins
16 corn tortillas
Guacamole, to serve
Sour cream, to serve
Roasted Tomato Chipotle Sauce
4 garlic cloves, unpeeled
9 roma (plum) tomatoes
3 chipotle chillies in adobo sauce
1 tablespoon olive oil
1. Place the pork in a medium saucepan with the garlic and onion. Add a good pinch of salt, cover with water and bring to a simmer. Cook, covered, for about 2 hours on medium to low heat or until the pork is tender. Allow to cool before shredding the meat with your hands. Preheat the oven grill (broiler).
2. For the roasted tomato chipotle sauce, heat a heavy-based saucepan over high heat and add the unpeeled garlic. Roast for 15 minutes, turning halfway through, until the outsides are blackened. Remove from the heat, squeeze the garlic flesh out of the skins and roughly chop.
3. Place the whole tomatoes under the grill and cook until the skins are dark and blistered on all sides. Remove from the grill and allow to cool slightly before peeling. Place the tomatoes and garlic in a food processor and blend. Add the chillies one at a time and process to combine. Taste the sauce as you go, and depending on the heat level you prefer, add more.
4. Heat the oil in a non-stick saucepan and cook the sauce over medium heat, stirring frequently, until the sauce has slightly thickened. Season to taste. Heat two tablespoons of olive oil in a heavy-based saucepan, add the shredded pork and cook until it is crispy and golden. Add the raisins and roasted tomato chipotle sauce and cook for 5–6 minutes or until the mixture has thickened.
5. To serve, microwave the tortillas for 10–20 seconds, or according to the packet instructions for, to soften and warm through. Place a large spoonful of the pork in each tortilla and top with the salsa, guacamole and a generous dollop of sour cream.
NOTE: Marinate and grill fish or chicken to add more elements to your feast. The tortillas can also be steamed or warmed in a frying pan.