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Chef Huey favours big flavour

Iain Hewitson is a big proponent of giving food some guts and big flavour, MiNDFOOD reports.

Chef Huey favours big flavour

New Zealand chef Iain Hewitson, who has been in the culinary business for more than 38 years, is a big proponent of giving food some guts and a big flavour.

Hewitson, 60, who has owned and managed several restaurants, has been a fixture on Australian television for 16 years with his current TV show, Huey’s Cooking Adventures, in its 10th year and dominating the ratings on its time slot.

He has also written seven cookbooks, including his latest award-winning Tolarno Bistro. The Life, Times and Recipes of a Remarkable Restaurant and Never Trust A Skinny Cook.

What sparked your interest in cooking?

Both my mother and grandmother were terrific cooks, but I suppose the first time I got interested in restaurant-style cooking was when my brother Don got a job as a waiter and, for my birthday, gave me dinner in the restaurant.

I fell in love with both the food and the experience.

Who or what was your greatest influence?

My brother Don, once again, who went on to own and operate a number of successful wine bars and restaurants in London.

What are your favourite ingredients at the moment?

Chili, garlic and anchovies…In fact, anything with guts. I hate boring food.

What could you not live without in your kitchen?

A good set of sharp knives (and my best assistant, my daughter Charlotte).

What was your worst ever mistake?

In my early days, ignoring the recipe when attempting to make bread. I had never made bread before. The loaf did make a terrific doorstop though.

What advice do you have for aspiring home chefs?

Keep it simple. Prepare everything beforehand and try the recipes out on your family first before attempting them for that special dinner party.

Reuters Life

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