Meat & veg done fancy!

Masterchef win­ner ANDY ALLEN shows how to jazz up a sim­ple mid­week din­ner

Woman’s Day (Australia) - - Food To Love -

S ix years af­ter be­com­ing the youngest-ever Masterchef cham­pion at 24, Andy Allen is chef/co-owner at Three Blue Ducks in Syd­ney’s Rose­bery. Just add a Youtube chan­nel, Andy Allen Cooks, to the mix and it’s safe to say the food whiz knows a thing or two about plat­ing up with flair. Here, he shares his cook­ing se­crets…

Who in­spired your love of cook­ing?

Grow­ing up, my par­ents weren’t amaz­ing in the kitchen (al­though they try hard!), so I was mostly in­spired by the cook­ing shows I used to watch on TV.

De­scribe your home kitchen for us...

My home kitchen isn’t too fancy. I like to keep it sim­ple at home be­cause I work in a big com­mer­cial kitchen at the Three Blue Ducks all day. I love a gas cook­top, I like my kitchen to have lots of light in it and at least one cac­tus.

What would we find in your fridge?

You’ll al­ways find an ar­ray of goodqual­ity sauces and a good cut of meat (like an Aus­tralian flat iron steak), be­cause I never know when friends will ex­pect me to cook for them! Oh, and some beer and a block of choco­late.

What are your pantry essen­tials?

You’ve got to have a plentiful sup­ply of olive oil and salt. Flavour is ev­ery­thing. Also hav­ing a sneaky lime or cit­rus ly­ing around is help­ful too – al­ways helps to give a bit of fresh­ness [to a dish].

What do you love cook­ing at home?

Be­cause I work all day in the kitchen, when I’m cook­ing at home I like to make meals that don’t take long to pre­pare and have only a few key in­gre­di­ents. My new BBQ Striploin With Charred Broc­col­ini & Green Sauce is a great ex­am­ple of this. It uses Aussie beef packed full of nat­u­ral flavour, so you only need a few other in­gre­di­ents to cre­ate some­thing re­ally tasty.

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