Australian-born John Torode’s big break came after moving to London and having a chance meeting with Terence Conran. Soon after, he started working at top restaurants owned by Conran. These included Quaglino’s, Le Pont de la Tour and Mezzo, where he was head chef. In 1996, he started doing television work, and he was on ITV’s This Morning until 2000. Torode – along with Gregg Wallace – launched the updated BBC show, MasterChef, in 2005. By 2011, the show had been sold to 25 countries and was named ‘the biggest food-related television show worldwide’, spawning spin-offs such as MasterChef Australia…
Brenty – as his fellow contestants called him – won the hearts of millions around the globe when he won Season 6 of MasterChef Australia and became a…
*Brunch always starts with a Bloody Mary
“The Garlic Zoom is my favourite foodie gadget at the moment, available on yuppiechef.com (R149). It’s a big-time help in the kitchen when it comes to crushing garlic. All you have to do is pop the peeled garlic into the gadget and roll. Crushing garlic with a knife can take a few minutes to do, while this little guy won’t even take a few seconds.” By Nomvuselelo Mncube, F&HE Food Assistant
“After 12 years fine-dining experience from all over the world, Head Chef Douglas McMaster returned to the UK hoping to completely change the way restaurants source, cook and…
“Burn your toast by mistake? Don’t throw it away! Powders are all the rage right now, but this is one of the easiest trends on our current radar – grill slices of bread until black and then grind them in a spice grinder to a fine powder. The aromatic dust of the burnt toast powder adds a charred, nutty and smoky taste to spice rubs and sauces/marinades, roasted vegetables and chicken. You could even try mix it into ice cream or caramels – it balances out the sweetness.” By Jessica Oliver, F&HE Copy Editor
Q: What is Bulletproof Coffee (BPC)? A: “It is basically coffee blended with a bit of butter and coconut oil. It sounds very odd, but it is very…
Print Recipe Sesame-seared tuna with rosé peri-peri salsa Serves: 6 Cooking Time: 30 mins Ingredients Dressing juice of 1 lemon 50ml Portuguese rosé wine (Casal Garcia/Mateus) 2 red chillies, finely chopped cut into cubes handful fresh kale, shredded small handful fresh baby salad leaves Instructions 1 For the dressing, mix together the lemon juice, rosé,
Print Recipe Piquanté pepper-stuffed sardines Serves: 6 Cooking Time: 15 mins Ingredients 6 whole fresh or frozen sardines, defrosted, scaled and cleaned 80g piquanté peppers, chopped 250g cream cheese 45ml (3 tbsp) olive oil salt and freshly ground black pepper, to taste chilli oil, to serve toasted Portuguese rolls, sliced and toasted, to serve Instructions
Print Recipe Spicy pan-grilled calamari tubes with quince aïoli Serves: 6 Cooking Time: 50 minutes Ingredients Calamari 2 red chillies, chopped 2 garlic cloves, peeled and crushed 60ml (¼ cup) olive oil zest of 1 lemon juice of ½ lemon sea salt and freshly ground black pepper, to taste 100g calamari tubes olive oil, to
Print Recipe Grilled oysters with chorizo butter Serves: 6 Cooking Time: 20 mins Ingredients 100g butter 1 red onion, finely chopped 2 garlic cloves, peeled and chopped 180g chorizo, finely chopped 12 fresh oysters, cleaned and on half a shell 2 lemons, cut into wedges, to serve Instructions 1 Preheat the grill. Melt half the