3 genius ways with pumpkin

Glam up the budget staple with recipes from Butcher And The Farmer’s executive chefs WILL STEWART and STEVE FLOOD

Cementing a place in Sydney’s ey’s world-class restaurant scene is no easy feat. For former My Kitchen Rules stars Will and Steve, who’ve been appointed lead chefs at Butcher And The Farmer, one of the hottest eateries at Sydney’s Tramsheds, the key has been turning fresh, accessible local ingredients into spectacular dishes. Here, they chat to Woman’s Day about their cooking passions.

Who inspired your love of cooking?

Steve The chefs on Ready Steady Cook! I was addicted to the show from an early age. I loved seeing the chefs work their magic with a mystery bag of ingredients. Will My mum is the best cook. She taught me and my brothers how to make delicious home-cooked meals from a young age.

Describe your home kitchen...

Steve Ready for action, day or night. It’s full of the latest and greatest appliances, but I think I’m more at home with a chef’s knife and a wooden chopping board.

What would we always find in your fridge?

Will Milk for my cuppa! I also buy lots of fresh herbs, and seasonal vegies that are quick to cook at home. I like to keep some little treats knocking about, too. I mean, we all love a square of chocolate every now and again!

What are your pantry essentials?

Will Good quality Australian extra-virgin olive oil, sea salt flakes, dried pasta, rice, honey, mustard, sesame oil, fennel seeds, saffron and pistachios. Steve Microwavable brown rice is an absolute must-have. It’s two minutes versus something I’d forget is on the stove – and overcook.

Any dishes you guys struggle to nail?

Will I love exploring all cultures. I’m really into Persian cuisine and I’m currently trying to perfect Persian saffron rice with a golden crust. I’m getting help from the best Persian cook I know, my mother-inlaw. She’s a patient woman. Steve Baking custard – it kills me! For more about the boys and their new venture, visit butcherandthefarmer.com