AUSTRALIAN HOUSE & GARDEN | 183
they’re not difficult to sharpen.
They’re also perfectly balanced.”
Upgrading to a good set of pots and
pans also reaps rewards in the kitchen.
“Quality cookware responds instantly
to heat, helps you control your cooking
environment, and gives you chef-like
results,” says Tristan Lutze of
cookware retailer The Essential
Ingredient. “If your saucepans are
usually used for boiling pasta or rice,
you won’t need to invest in anything
extravagant. If you’re regularly
preparing sauces or poaching delicate
fish dishes, it’s worth buying
something better. Stainless steel is the
most versatile and affordable option.
A non-stick finish is useful in frypans
when cooking eggs, fish and other
delicate ingredients, but not required
in a saucepan where plenty of liquid
will be used. Chefs like copper because
of its superior response to heat.”
A good saucepan, says Lutze,
will have a solid handle, a thick –
preferably impact-welded – base that
offers superior heat conductivity, even
heat distribution, and will be made of
a high-quality metal. A basic cookware
set that includes 16cm, 18cm and
20cm saucepans, a 26cm frypan, plus
a cast-iron French oven and grill panwould cover most recipe
requirements, says Seamark.
When it comes to selecting frypans,
weight is a indicator of quality, says
Greg Doyle, cutlery and cookware
product manager at Stanley Rogers.
“The thicker the frypan, the less likely
it will warp or change shape over time.
Aluminium frypans heat the fastest
and most evenly, but won’t last as long
as stainless steel.” If flexibility is
important, opt for a frypan with a
removable handle, or one that can
withstand high temperatures so you
can transfer it into the oven.
The right kitchen utensils make light
work of food prep and will protect the
surfaces of your pots and pans from
damage. “A spatula is probably one of
the most frequently used kitchen tools,”
says Lutze. “A stainless-steel balloon
whisk is a fundamental tool, while
another is a mandoline, which can cut
paper-thin slices of potato, julienne
carrots and more.” Quality tongs, a box
grater, vegetable peeler and serrated
bread knife also make the list.
And the one kitchen essential people
tend to overlook? “Digital scales,” says
Lutze. “They’re particularly useful for
baking when careful measurements are
critical for success.” #ABOVEFROM LEFT 3 65+ stainless-steelsautépan,$50, Ikea; http://www.ikea.com.au. Australian House
& Garden 30cm oakchopping board,$35, Myer; http://www.myer.com.au. Inoxibar stainless-steelmeasuring
cups,$33, and De Buyer Inocuivre copper and stainless-steelstew pan,$616, The Essential Ingredient;
http://www.theessentialingredient.com.au. Colour Basics salt and peppermill set, $30, Maxwell & Williams; http://www.
maxwellandwilliams.com.au. Füri Pro nine-piece woodknife block set,$299; Peter’s of Kensington;
http://www.petersofkensington.com.au.RIGHTMicroplanegarlic cutter,$30, Peter’s of Kensington.CHEFS’ BEST
Two top chefs reveal the kitchen
tools they can’t do without:“I can’t live without my electric
spice grinder, Pyrex bowls and
Japanese knives. When it comes to
appliances, my PrecisionVac
SousVide Vacuum Sealer Drawer is
amazing. It creates a vacuum-
sealed environment that retains the
flavour, vitamins and nutrients in
food, plus it preserves the freshness
of anything you cook so you can
prepare food in advance.”
Mark Best, former owner of
award-winning Marque and Pei
Modern and AEG ambassador.“A Microplane grater (below) is
incredibly useful. It grates
everything from garlic and ginger
to parmesan and nutmeg. I like a
powerful blender for soups, pastes
and smoothies (I use a Vitamix and
have a KitchenAid stand mixer).
The Cutting Board Company does
great, heavy chopping boards
in Australian hardwoods. Also
useful is a wheel sharpener, such
as those made by Minosharp.”
Adam Liaw, former MasterChef
winner, TV chef and ambassador
for Asko.Photography by James Henry/bauersyndication.com.au.