Co-owner and chef at Antoine’s Grill
In my kitchen, I will never regret? My collection of Le Creuset pots. They are so versatile – you can use them to sauté, stew, braise, slowcook or even as a serving dish. In France, we pass them down–my mum still has my great aunt’s.
The most overlooked aspect of a kitchen is? Waste management – it makes the cooking experience less smooth if you don’t have this well-organised. Always have enough space to dispose of rubbish as you go – it’s neater and more hygienic.
Owner and executive chef at Universal
The biggest splurge i’ve made in my kitchen? Is stainless-steel benchtops and splashbacks, because they look professional and are easy to keep clean.
My secret weapon in the kitchen is? My knife drawer. My knives lie next to each other in a single row, so they’re easy to access.
Owner and chef at Claude’s
In my dream kitchen, I’d have? A combination of gas and induction burners to cover a range of cooking styles that I might indulge in at home, masses of bench space for pastry making, a wood-Zired oven and a sub-zero French door fridge.
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