5 minutes with Rick Stein

After popping into Sydney in April for his Live on Stage show at the State Theatre, Rick Stein gave us a quick insight into his food world.

Dish to entertain chefs? I’d keep it simple. In the UK I’d probably get some live lobsters and grill them. In Australia I’d get fresh bugs and a selection of seafood. However, I think all chefs care mainly about is having a few beers and a bit of a laugh!

Favourite fish? In Australia I’m very fond of sand whiting and King George whiting – I think they’re perfect little fish. And in the UK, the fish I rate are flatfish – dover sole and turbot.

Top tip for the home chef cooking fish? It’s really about buying quality fish and then keeping it simple – don’t try too hard. Guilty pleasure?

I will admit, once a year I have an Angus burger at McDonalds on my way down to Mollymook.

Top Sydney restaurant? I love Golden Century. I just love the atmosphere and they do really good seafood. I also recently went to Fred’s on Oxford Street, which I thought was really great.