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Turns out professional cooks are just like us. These are the low-prep, high-flavour meals that top cooking talent including Andrew McConnell, Nat Thaipun and Yotam Ottolenghi serve when they’re off the clock.
When it comes to midweek meals, convenience is key. In our popular column, The Dish, we ask some of Australia (and the world’s) most influential chefs and cooking stars what they like to cook on their nights off – among many other burning questions.
Their answers are surprisingly humble; here are the effortless, no-recipe favourites you can recreate in your own kitchen.
Nat Thaipun, former MasterChef winner and recipe writer
I often eat larbbecause I have all the ingredients at home. There are many variations, but the key ingredients are roasted rice and chilli powder – I have massive jars of it. You can do it with beef, prawns or mushrooms, and fresh vegetables on the side.
I also buy a whole head of broccoli, cut it in half and char it in a pan and lightly steam it, add pepper and salt and eat it like a steak. My housemates think I’m mad.
Hugh Allen, chef at three-hatted Vue de Monde and Yiaga
I spend 90 per cent of my time eating at work during our staff family meal, so I don’t get to cook at home as much as I’d like. When I do, we keep it simple and healthy – lots of roast vegetable salads with goat’s feta and avocado, or a good Thai green curry with lots of Thai basil and chilli.
I like to make big batches of short-grain brown rice and use it in various contexts. One of my favourite ways is to cook a quick stir-fry with prawns, asparagus, herbs and lime. I add a bit of tomato paste and it’s sensational.
I am also a big fan of instant coffee. I use an organic Fairtrade coffee, add a bit of coconut milk, honey or maple syrup, and serve it over ice. It’s quick and easy, and people are quite shocked when I tell them I love it.
Victor Liong, owner and chef of Melbourne and Sydney’s two-hatted Lee Ho Fook
It’s always steamed seafood like oysters and scallops in a Cantonese-style stir-fry with spring onion, XO sauce, chilli black bean and some green vegetables. I blanch the vegies and then quickly stir-fry them altogether.
Peter Gilmore, owner and chef of Sydney’s three-hatted Quay
At home, it’s pork and fennel sausage pasta. It has a high impact from a flavour point of view, without requiring too much preparation. It’s essential to buy good-quality Italian-style pork and fennel sausages.
Silvia Colloca, recipe writer and presenter
Pizza night is once a week – it’s a family highlight. I make classic pizzas with anchovies, baby artichokes and buffalo mozzarella – there are leftovers for lunchboxes and snacks the next day. Reheating pizza in the sandwich press is next level. I also make a pizza bianca − I like the combination of thinly sliced potato and thin slices of mortadella on top.
Donna Hay, cookbook queen
I love to make a pasta dish we call “studio pasta”. It sums up moments in my career and the flavours I like to combine, and it’s very humble and basic. It’s made with any kind of pasta. Add olive oil, lemon rind, garlic, chilli, capers, and fry it all up – it creates a crunchy and well-flavoured zing. I also toss it with rocket, basil or baby spinach (whatever is in the fridge) – and then pack it with lemon juice, parmesan and olive oil on top.
Brigitte Hafner, owner-chef at two-hatted Tedesca Osteria
If it’s a family night at home, it’s usually a Korean rice dish – steamed with a small omelette (with eggs from our chickens), fish sauce, mince beef, gochujang and pickles, plus sesame seeds.
The other is to always make a master stock and keep one in the freezer. I make a duck or chicken one, and it’s always at the ready.
Shannon Martinez, owner-chef at Smith & Daughters Social Club and Lona Misa
My go-to dish is a vegan broth with chickpeas, greens and pasta. I always have greens in the garden and chickpeas in the pantry. I throw in silverbeet or cavolo nero and use loads of olive oil, garlic and parmesan. The parmesan emulsifies the broth and makes it thicker, which is delicious.
Andrew McConnell, owner-chef at hatted Melbourne restaurants Gimlet, Marion, Cutler & Co and more
It’s a simple spaghetti vongole made with garlic and good-quality fresh clams. I sweat some garlic with olive oil, add a little chilli, then in go the clams with a splash of wine. When they open, I put the al dente spaghetti in and toss with some pasta water to emulsify the sauce.
Yotam Ottolenghi, cookbook author and owner of Nopi and Ottolenghi cafes, London
I love making seafood spaghetti. It’s a tomato-based pasta sauce with onions, carrots, celery and tomatoes. I use whatever seafood is at home and lightly poach it. I also like to add tinned smoked oysters for a smoky vibe, and fresh coriander to finish with lemon zest. I prefer to use pasta with a higher egg content because it has a nicer texture for the sauce.
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