The Rockpool Files

Fridge files pt. 1

Are they like the rest of us mere mortals with perhaps more than a few near-empty sauce bottles and condiment jars circa 2012 lining the shelves and maybe a slightly furry-looking carrot stuck to the bottom of the crisper? With our chefs’ almost militaristic penchant for an organised kitchen and only the freshest produce, we’re guessing not …

Enjoy part 1 of ‘Fridge Files’.

Neil Perry

If we looked in your fridge right now what would we find?

Zucchinis, cucumber, spinach, parsley, apples and ginger for juice in the morning.  Strawberries, raspberries and blueberries with Meredith sheep’s yogurt for modern Bircher muesli, Grosset Champagne, Giaconda chardonnay and sake. French and Australian butter, vegemite. Matcha Mexican chilli paste, chipotle in adobo sauce, tortillas, Pixian chilli paste, gochujang, red miso, kimchi, sesame oil, soy and fish sauce, milk, Reggiano Parmesan and Gruyere cheese.

What’s always on your weekly shopping list?

Meredith sheep’s milk yogurt, oats and fresh veg for juicing, always a must for breakfast.

Where’s your number one pick for fresh produce?

Butchers like Victor Churchill or Hudson Meats have so much better quality products on offer than a supermarket.

What’s the one fridge or pantry item you just can’t live without?

Salt: it makes everything taste better.

What’s your go-to snack to make at home?

Slices of apple and Gruyere cheese.

What does dinner at your place usually look like?

Mexican, Thai, Korean, Japanese, Italian or BBQ – it all depends on how we feel that day.

Make from scratch or buy ready-made?

  • Mayonnaise – make
  • Pesto – make, in mortar and pestle only.
  • Stock – make
  • Jam – buy
  • Pasta – make and buy some
  • Pastry – make
  • Sausages – buy

 

Dan Masters 
Head Chef Rockpool Bar & Grill Perth

If we looked in your fridge right now what would we find?

We just moved house so not much. Fresh fruit for smoothies, green, leafy veg and avocados for the same thing and last night’s lamb roast with roasted sweet potatoes. A couple of 6 packs of Fat Yak and some NZ Gewürztraminer.

What’s always on your weekly shopping list?

Rinee does almost all the food shopping for the house, it’s always fresh vegetables and fruit for us and Tommie. We only buy fish and meat the day we are going to cook it.

Where’s your number one pick for fresh produce?

Scutti Italian grocer in South Perth is the best market around for vegetables. Partridges fish shop in Nedlands and Mondo di Carne in Inglewood for all things meat related.

What’s the one fridge or pantry item you just can’t live without?

Smoothie gear.

What’s your go-to snack to make at home?

Rinee makes awesome protein balls with chia, dates, coconut, oats and peanut butter. Delicious.

What does dinner at your place usually look like?

Chinese-inspired.

Make from scratch or buy ready-made?

  • Mayonnaise – SJ’s, great product
  • Pesto – You can buy pesto?
  • Stock – Shellfish stock I’ll make and the rest I’ll buy
  • Jam – When the fruits in abundance and the price is right we try to make our own.
  • Pasta – Try to roll myself
  • Pastry – Always made in house, not necessarily by me though…
  • Sausages – not a big snag fan

 

Andy Evans
Head Chef Spice Temple Sydney

If we looked in your fridge right now what would we find?

Free range eggs, speck or bacon, lap cheong (Chinese bacon), beer, gin, tonic water, gruyere or Parmesan, milk, butter (spreadable and hard), olives, icy poles, toum (Lebanese garlic sauce) lemons and cos or iceberg lettuce.

What’s always on your weekly shopping list?

Beer, something different every week. Wine for my wife (happy wife, happy life), milk, bread, butter, potatoes, rice (basmati or jasmine) eggs, fruit (just lots of whatever looks good), Greek yoghurt, speck or bacon, free range chicken pieces and skirt steak, fresh Thai basil, lemongrass, limes and nuts from our local Lebanese shop.

Where’s your number one pick for fresh produce?

We’re so spoilt for choice living in Marrickville! I have my favourite shops and they are my secret. Lamia Super Deli on Marrickville road is awesome and the only one I’ll give you.

What’s the one fridge or pantry item you just can’t live without?

It’s a three-way tie between jasmine rice, eggs and popcorn.

What’s your go-to snack to make at home?

Fresh popcorn with smoked paprika. My kids go absolutely nuts for it.

What does dinner at your place usually look like?

It never looks the same! On weekends I’ll put something on the charcoal Weber, either spit or grill. On weekdays it’s always fast and simple: skirt steak and salad, pasta with pesto, grilled chicken and herbs. Our basil tub is going nuts at the moment, so pesto only takes five minutes to make. If the kids are tired, it might just be a bowl of soup or eggs on toast.

Make from scratch or buy ready-made?

  • Mayonnaise – I’ll buy mayo but make aioli
  • Pesto – make myself as we grow heaps of herbs
  • Stock – made if making soup, otherwise bought if I’m using it to bulk out a sauce
  • Jam – bought, generally raspberry jam.
  • Pasta – bought as there’s loads of great delis in Marrickville making it so easy to find something you like
  • Pastry – bought, again with so many great pastry shops in Marrickville you can easily pick up some excellent puff or brik pastry.
  • Sausages – bought from AC butchery in Leichhardt. Not cheap but tasty and the pork and fennel are always delicious.

 

Zac Nicholson
Head Chef Rockpool Bar & Grill Melbourne

If we looked in your fridge right now what would we find?

There is always heaps of fresh fruit in my fridge, I have a house full of kids and they can’t get enough of it! I spend a lot of time at work to so there is always a few ready-made meals from a local company called Quince and Clove: their food is delicious and they make Jasmine’s life a little bit easier.

What’s always on your weekly shopping list?

We should probably get a cow in the backyard with the amount of milk and cheese that we eat as a household! The milk from St David Dairy is the best, so creamy.

Where’s your number one pick for fresh produce?

We do most of our shopping at a little market called Psarakos. It’s got a fruit and veg shop, butcher, baker, fishmonger, deli and bottle shop – all of life’s necessities and it’s very close to home.

What’s the one fridge or pantry item you just can’t live without?

Cheese. All kinds of cheese. I love cheese.

What’s your go-to snack to make at home?

Cheese and Savoy crackers or fresh fruit.

What does dinner at your place usually look like?

Simple, hearty and healthy family food. Veggies, meat, salads, rice, pasta.

Make from scratch or buy ready-made?

  • Mayonnaise – we eat a lot of Kewpie mayonnaise
  • Pesto – we are going through a bit of pesto obsession at the moment. Jasmine has recently learned how much better home-made pesto is and how easy it is to make. I hate store bought pesto with a passion.
  • Stock – I always make a stock with the bones of the left over charcoal chickens and freeze it, you get some much smoky flavour through it.
  • Jam – My mum made me a big jar of plum jam about a year ago and we are still working our way through it. We only really eat it on scones with a lot of cream.
  • Pasta – we buy fresh pasta from a stall at Preston market and keep it in the freezer. They make awesome Agnolotti.
  • Pastry – I make shortcrust and sweet pastry but buy puff and filo.
  • Sausages – my brother makes awesome sausages so I never have to buy them

Stay tuned for Part 2 of Fridge Files when we explore the innermost workings of the fridges of chefs Corey, Graeme, Angel and Phil.

THE ROCKPOOL FILES