British celebrity chef Heston Blumenthal while in Sydney. Photo: James Brickwood
My toolkit: "Tojiro Senkou knives are beautifully made, well balanced and so sharp (Tojiro sponsors Heston)." Photo: James Brickwood
Secret vice: "I like a classic, down-and-dirty, ready-made supermarket prawn cocktail with ketchup in the Marie Rose sauce, and I love a good pork pie. The meat has to be emulsified, and the pastry has to be really high in fat
and crispy." Photo: James Brickwood
The pantry staples: "The most important thing is plain salt, but at the moment I also have vanilla salt, smoked salt, Japanese salt, Himalayan salt and black salt." Photo: James Brickwood
My toolkit: "The Breville Tea Maker is great because it lowers the leaves when the water has reached the right temperature, lifts them out when they've brewed and keeps the tea warm. It's programmable for different types of tea (Breville sponsors Heston)." Photo: James Brickwood
The pantry staples: "There's Acquerello aged rice for risotto."
The fridge staples: " Maille dijon and grain mustard are important."
I'm drinking: "Saturday night tipple - It could be a Hendricks gin and tonic with cucumber or a bloody Mary before a Sunday lunch, but probably the favourite would be a negroni."
I'm cooking: "Last dinner at home - I cooked a burger on the barbecue. There was a bit of salad in the bun with some French's yellow mustard and dill pickles. I know in Australia you all love beetroot, but for me the pickle is essential."
British celebrity chef Heston Blumenthal while in Sydney. Photo: James Brickwood