Restaurateur Sam Christie: “Jeez, I love a tray. When they came out with those black rubber trays, that was a happy time.” Photo: Louise Kennerley Chef Karen Martini: “The microplane is amazing, it's so incredible inside the kitchen.” Photo: Supplied American pizzaiolo Joe Beddia: “I would probably just say my hands.” Photo: Janie Barrett Longsong chef David Moyle: “The barbecue.” Photo: Wayne Taylor Franklin chef Analiese Gregory: “A sharp Japanese knife. Nothing goes past it.” Photo: Adam Gibson Africola chef Duncan Welgemoed: “My head chef, Imogen Czulowski.” Photo: David Solm Chef Guillaume Brahimi: “That would be the microplane. It's absolutely one of the best tools.” Photo: James Brickwood LA chefs Jon Shook and Vinny Dotolo: “A knife.” (Shook) “A small spoon for tasting.” (Dotolo) Photo: Supplied Anchovy chef Thi Le: “Mortar and pestle.” Photo: Josh Robenstone Lee Ho Fook chef Victor Liong: “My knives. I'm one of those knife nerds. I've always been obsessed with precision cuts.” Photo: Justin McManus Fink Group’s John Fink: “A neat pair of shoes. If you've got good shoes on, everything else is fine.” Photo: Jessica Hromas British chef Alastair Little: “Just a good big solid brass pot. You can cook almost anything in it.” Photo: James Brickwood Chef Colin Fassnidge: “What, to beat a chef with, or…? OK, a microplane.” Photo: Janie Barrett Istanbul chef Mehmet Gurs: “A good knife.” Photo: Supplied The Pot’s Emma McCaskill: “I've been using the microplane a lot recently. For fresh lemon and lime zest. And my knives.” Photo: Jacqui Way Irish chef JP McMahon: “I recently bought a little Japanese grill. I really like cooking over charcoal.” Photo: Julia Dunin Brisbane-based chef Ben Russell: “I'm really obsessed with those little magic sponges from Daiso.” Photo: James Alcock Relae chef Christian Puglisi: “I don't know, to be honest. I think my hands. If you don't use your hands, it's not food.” Photo: Per-Anders Jorgensen ACME chef Mitch Orr: “I think my creativity is my strongest thing at the moment." Photo: James Brickwood Melbourne chef Jerry Mai: “Either my knife or my wok ladle.” Photo: Kristoffer Paulsen King of cocktails Dale DeGroff: “A good disposition. And my repertoire of stories and jokes.” Photo: Supplied Mary's owner Jake Smyth: “My singing. I sing at everyone, I sing abuse, I sing praise, and I sing frustrations.” Photo: Dominic Lorrimer Fermenter Adam James: “I've got an amazing pestle that a friend made out of Tasmanian hardwoods. It's probably a metre long.” Photo: Wolter Peeters Brae chef Dan Hunter: “My fish knife is probably my favourite thing to hold at work and use.” Photo: Eddie Jim Stephen Harris, from The Sportsman in Britain: “Those Japanese ceramic knives. I know everyone says they're terrible [but] mine is a 30 quid set ... I love it.” Photo: Supplied of Top chefs reveal their go-to kitchen tools, from budget sponges to high-end Japanese knives - and everything in between.