How top Sydney chefs like to cook at home

Nicholas Wong: Head Chef, Cho Cho San

Recently voted one of the country’s best restaurants in the Australian Financial Review’s prestigious Australia’s Top 100 Restaurants awards, Cho Cho San is the impressive new culinary kid on the block, serving up contemporary Japanese fare.

Here we give you an insight into head chef Nicholas Wong’s home cooking rituals.

What is your favourite dish to cook at home?

Charcoal chicken, or pretty much anything cooked over coals. I love the flavour, and the aroma of chicken fat dripping over the coals.

Which non-commercial appliance takes pride of place in your kitchen?

The deep fryer – I love having my deep fryer on hand for a late-night snack.

What are your most-prized cooking tools?

My mandolin, mainly for salads, and a Microplane grater. 

What is your favourite design feature in your kitchen?

Stainless steel benchtops – they’re great at home.

Cho Cho San menu highlights we would be amiss not to mention include the chicken karaage; petuna ocean trout with black pepper and wasabi; king prawns in kombu butter; and lamb cutlets with koji glaze.

In addition to its celebrated menu, Cho Cho San was recently announced the winner of the 2015 Australian Interior Design Awards for Hospitality Design, with its stunning interior designed by leading interior architect George Livissianis.

Image credit: Tom Ferguson

Jonathan Barthelmess: Owner and Chef, The Apollo

Also taking honours in the Australian Financial Review’s restaurant awards, The Apollo has quickly become a Sydney dining institution. Renowned for its exciting modern Greek menu and welcoming hospitality, The Apollo’s popularity speaks for itself.

Owner and chef Jonathan Barthelmess cleverly blends innovation with tradition in his Mediterranean cooking. We find out how he likes to cook at home.

What is your favourite dish to cook at home?

A Sunday roast because it’s comforting and good for having all your friends around.

Which non-commercial appliance takes pride of place in your kitchen?

The chopping board that my brother made for me.

What are your most-prized cooking tools?

A Microplane grater, mandolin and Magimix food processor.

What is your favourite design feature in your kitchen?

A large commercial sink.

The Apollo’s dishes are served to share. Highly recommended for your dining pleasure are the taramasalata mullet roe dip; saganaki cheese with honey and oregano (pictured below); Apollo sausages with chickpea and saffron; Greek-style barbecue chicken; and roasted chat potatoes with garlic and herbs.

Neil Perry: Australian Chef and Restaurateur

Neil Perry is undoubtedly an icon of the Australian hospitality scene. Five of his seven restaurants made the Australian Financial Review’s Top 100 Restaurants list, including Rockpool (NSW), Rockpool Bar & Grill (NSW and Victoria), and Spice Temple (NSW and Victoria). The Rockpool Group has received a whopping 15 Good Food Guide hats and continues to deliver the finest quality produce via its progressive menus and impeccable customer service.

We asked Neil Perry to tell us a little about how he likes to cook at home.

What is your favourite dish to cook at home?

I love multicultural cooking, so I’m cooking Korean, Mexican, Japanese, Spanish and Italian and doing lots of barbequing. I roast in a Big Green Egg charcoal barbeque, and cook yakitori on a Kona barbeque and steaks and other things on my Grillworks wood-fired Asador.

Which non-commercial appliance that takes pride of place in your kitchen?

Neil Perry Kitchen appliances by Omega Appliances.

What are your most-prized cooking tools?

A stone mortar and pestle.

What is your favourite design feature in your kitchen?

Lots of cupboard space – it is really important for storing plates, dry goods and cooking utensils.

To pick just a few menu highlights from across Neil’s restaurants would be a challenge to say the least, but for a visual feast and appetite kick-starter here is the famous David Blackmore’s full-blood wagyu hamburger with bacon, Gruyère cheese and zuni pickle.