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The ultimate grilling

Want to know the secrets of cooking like a pro? We ask some of Australia's most renowned, award-winning chefs to share expert tips honed over years in the kitchen.

Sarina Lewis

Adriano Zumbo.
Adriano Zumbo.Supplied

Adriano Zumbo

The nation's master of pastry, Adriano Zumbo, says running a first-class patisserie – such as any of his six establishments across Melbourne and Sydney – is down to organisation and attention to detail."For me the biggest tip is take your time. Pastry is one of those industries where it's all about layers and temperatures and letting things set and using moulds," Zumbo says. "I teach people to split tasks over a week: make a layer on Monday night and freeze it, then the next day you make something different until you have all the components." Zumbo advises pastry cooks not to rush: "You get a better end result." Other practical tips? "Work in a cool environment (if you have an airconditioner in your kitchen, use it), use two silicone mats when rolling pastry so it's not melting and sticking to the bench and never melt chocolate in a double boiler – use a plastic bowl in a microwave heated in 30-second bursts."

Shannon Bennett

Shannon Bennett.
Shannon Bennett.Supplied
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He runs the kitchen acknowledged as servicing one of the world's top 100 restaurants, but when it comes to cooking tips Shannon Bennett is content to keep it simple. "With the Miele steamer I have found a new way to cook," he says. "Steaming a chicken, for instance, is something I suspect very few of us chefs have ever braved. It sounds so boring but steam it – then let it cool in its own juices, slightly acidulating it with some simple vinegar, olive oil, soy and some fresh fragrant herbs. Break the chicken up into 8-10 pieces, pour the sauce over the top and there you have an amazing, simple, ‘one-pot' no-mess dish."

Stephanie Alexander

As one of the doyennes of the Australian culinary scene, Stephanie Alexander has had enough experience to note that for aspiring chefs it's anxiety – not technique – that can often be the failure of many a good dish."I really do believe that of all the young cooks I have come in contact with, that the foremost problem is unnecessary anxiety. I always advise a thorough read of the recipe before starting, to really get your head around what you are starting to cook before you start to assemble anything. My rider on that would be, at the same time, use your imagination to personalise the dish and change the flavour."

Teage Ezard

For Teage Ezard, clever purchase and use of equipment – from domestic cryovac machines to simple cling film – help to further expand on the possibilities within a home kitchen. "Let me start with advice on equipment. The first suggestion is called a benriner. It's a Japanese mandolin and they are fantastic for heaps of different things at home, particularly when it comes to vegetable preparation and slicing fruits. In my home I have a domestic cryovac machine that I use a lot. They're really good for storage and preparation of food, and also if you are a home chef keen to experiment with a little sous vide cooking, particularly as it relates to chicken or pork. Cling film is indispensable when poaching eggs: put a bit of it over a cup, crack the egg in, drizzle it with truffle oil, tie up the bag and pop it in simmering water for three minutes. The cling film keeps the egg together and holds in the flavour."

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