MasterChef star Adam Liaw shares grocery hacks to survive cost of living crisis

MasterChef star Adam Liaw shares his cost-saving supermarket hacks during the cost of living crisis — and yes, you can still eat meat.

MasterChef star Adam Liaw shares his top tips on how to save money this cost of living crisis. Picture: Jiwon Kim.

TV cook Adam Liaw has the ultimate home cooking hack that won’t break the bank.

“Dry pasta, frozen veg — it’s all fantastic,” he said.

“There’s nothing wrong with packet pasta. Frozen peas, in terms of quality, are some of the best peas you can get.”

The MasterChef Australia season two winner said fuss-free, family meals were within reach during the cost of living crisis.

“It’s about choosing the right ingredients to suit your budget and style of cooking, which can always be high. A small amount of high quality will always trump a larger amount of lower quality,” he said.

“Vegetable pastas feed my family of five for $10 to $12. Dried pasta costs a couple of bucks, so does passata and a few in-season veg. You can cook very affordably if you choose to put money in the right places.”

Indian dish Aloo Matar, made with peas and potato, was another dish on high rotation in the Liaw household.

“It’s a fun dish to cook and incredibly affordable. So is butter chicken, especially if you make it yourself. If you order butter chicken takeaway for a family of five it’s about $150,” he said.

“But if you make it yourself it can cost $20 per family, and will taste better and have more meaning.”

Liaw, who was in Melbourne to promote his new beer collaboration with James Squire’s Chef Blend Pale Ale, said the restaurant scene was taking a leaf from home cooking faves.

“In some ways, restaurants influence what we do at home, but now, home cooking is influencing what we are seeing in restaurants, with homestyle dishes being served,” he said.

Sage the Buffet owners Kuma and Melanie Peiris have revamped their 'western-style' buffet in Niddrie to honour their Sri Lankan roots. Picture: Ian Currie

Buffet is back with under $30 Sri Lankan feast

Sri Lankan chef Kuma Peiris has worked in some of the city’s top kitchens – but has never professionally cooked food from his home country.

“I was trained as a western chef,” he said.

“I cook Sri Lankan food at home, but I haven’t had that proper experience.”

Kuma and wife Melanie opened their dream restaurant Sage the Buffet in Niddrie last October, with a focus on ‘western’ foods such as meats and salads.

But when the cuisine didn’t resonate with diners, the duo leant into their roots and revamped as a Sri Lankan buffet.

For $27 a head, diners can help themselves to unlimited serves of up to 16 different dishes, including traditional meat and vegetable curries, rice and noodles, pappadums, bread and butter, chutneys (such as Sri Lankan sambal Mallum) and a natural yoghurt and palm treacle dessert.

Other snacks and desserts are available at an additional cost, including plain and egg hoppers (fermented egg pancake) and sticky date pudding.

Sage the Buffet’s Kuma and Melanie Peiris. Picture: Ian Currie

As Kuma didn’t feel qualified, Melanie stepped up in the kitchen using recipes from her Colombo upbringing.

“Most of the recipes are from my mum and grandmother, they are the best chefs in my opinion,” she said.

“My mum makes all of her own curry recipes and curry powders, and we use that in the restaurant.”

Kuma, who previously worked under star chef Scott Pickett at Albert Park’s The Point, said he was proud to see Melanie find her groove in the kitchen.

“My wife is a great cook, she has such a unique style and I value that as a chef,” he said.

Unlike a la carte, Kuma said the buffet format allowed them to rotate dishes daily and keep diners engaged.

“We want to give a value-for-money product and with a buffet we feel we can give people that. They can eat as much as they want for $27,” he said.

Sage the Buffet, 376 Keilor Rd, Niddrie, sagethebuffet.com.au

Gimlet owner and Melbourne restaurateur Andrew McConnell will open his eighth Melbourne restaurant at the old Becco Italian restaurant site. Picture: David Caird

Becco shuts after 28 years, McConnell reveal new project

Restaurant giant Andrew McConnell has taken over an iconic CBD site to open his eighth Melbourne venue.

McConnell and partner Jo McGann signed the lease for 25 Crossley St near the top end of Bourke St by late 2025.

The long-time tenant, beloved Italian restaurant Becco, will close after 28-years in business.

Owner Simon Hartley told the Herald Sun said he wasn’t desperate to sell, but the timing worked out.

“I don’t think there’s a restaurant in the world that wouldn’t consider (selling),” he said.

“I literally can’t think of anyone better in the game to take the reins, they will do a beautiful job. Andrew McConnell and Jo McGann have been an absolute pleasure to deal with, and there are no better people to uphold the legacy of the iconic site.”

Hartley said there was no firm date on Becco’s final service, but confirmed he wouldn’t be reopening the restaurant in a new space.

“That chapter has closed,” he said.

The closure comes a day after Cartlon stalwart Epocha revealed it was closing after 12 years.

The top-end of Bourke St has been the talk of the town this year, with fellow hospitality kingpin Chris Lucas months away from launching the long-awaited three-level French mecca, Batard.

McConnell, behind Gimlet at Cavendish House, Cutler and Co and Apollo Inn, said he was excited to continue the building’s legacy and bring a new energy to the space.

“This is one of the most important heritage restaurant sites in the city. The dining room has a beautiful soul that reflects its history and the incredible hospitality that has been offered here for over 70 years,” he said.

The address was formerly the Pellegrini’s Tavola Freddo Cantina, which was established by the Pellegrini brothers, Leo and Vildo in 1954.

They sold the business to Nino Pangrazio and Sisto Malaspina in 1974.

Becco opened in the space in 1996.

Morning Market will open in the space currently occupied by the Becco produce store.

McConnell and McGann last month opened a Supernormal outpost and Bar Miette in Brisbane.

Ned's Bake has been restructured after falling into voluntary administration by hospitality player Matteo Bruno. Picture: Tony Gough

Ned’s Bake back from the brink and reinvented

A popular Melbourne cafe and bakery is back from the brink after plunging into administration.

Ned’s Bake, which had stores in South Yarra, Middle Park, Port Melbourne and Armadale, was brought by hospitality figure Matteo Bruno earlier this year, after reaching breaking point last October.

Former directors Ned Radjocic and Maryanne Shearer called in insolvency firm Pitcher Partners to help restructure the business, ahead of its sale.

Bruno owns the city’s Meatball and Wine Bar, Richmond bistro Tartine and Chapel St wine bar Innes — and has already put his unique spin on Ned’s.

“I want to transition Ned’s into an all-day and night bistro,” he said.

“We’ve executed that part of the plan in Middle Park, with South Yarra following, then Armadale.

Bread and pastries will still be a major focus of the business.

Dinners will have an Italian flavour influence.

He also said 99 per cent of 120 staff at Ned’s kept their jobs as part of the restructure.

Bruno said the decision to shake things up was simple, especially in this climate.

“Running a cafe business is difficult at the best of times and we are a saturated marketplace at the moment,” he said.

“By extending the trading hours, it’s allowing me to diversify the offering.”

Head chef Aaron Wrafter has crafted a new Italian-style dinner menu which leans into the bakery’s carby ethos.

Pastas are made in-house, baguettes are baked at Ned’s Cremorne bakery, and some dishes such as the steak frites and octopus, are inspired by Tartine.

MasterChef Australia alumni Jess Liemantara has been appointed the head of product innovation, and works closely with the pastry team and bakers to craft new products.

Her confit garlic bread, made with croissant pastry, is understandably “going nuts” at the Middle Park shop.

“She’s also made a croissant bombe, made with laminated pastry and jammed with cookie dough and pistachio cream and other goodies,” Bruno said.

Ned’s Bake, 40 Armstrong St, Middle Park. Also available in South Yarra, Armadale and Port Melbourne.

Bayswater bakery Casper’s will be served across Flemington during the racing carnival. Baker David Kahan with VRC members Charlotte Allen, Millie Fraser-Smith and Noah Millard. Picture: David Caird

Bayswater bakery named best on track

Bayswater family bakery Casper’s Pies and Pastries is now the official pie of Flemington.

Brothers David and Greg Kahan’s local pie business was won the Victorian Racing Club’s official savoury pie and pastry partner contract to serve racegoers this Spring Racing Carnival for the next two years.

The duo bought the 30-year-old business back in 2020, and have since taken the legacy to new heights.

“We’re keeping the recipes the same, but improved some processes along the way,” David said.

“The way (the pies) are cooked … there is just fantastic flavour. It’s like a meal in a pastry.”

More than 20 different flavours — and 35,000 items from the range — will be served trackside in both general admission and corporate areas.

Bayswater bakery Casper’s will be the official pie of the Melbourne Cup Carnival. Baker David Kahan with VRC members Charlotte Allen and Millie Fraser-Smith with some of the pies on offer. Picture: David Caird

The famed chunky beef pie and sausage rolls will be in high rotation, alongside quirky flavours such as cacio e pepe; a riff on the Italian cheese and pepper pasta, and cheeseburger pies.

“It’s such a terrific feeling, to be able to serve a quality product at a large-scale event,” David said.

“Pies these days follow a more gourmet line. A lot of celebrity chefs are playing with pies and getting in on the action. They’ve always been a great, recession-proof meal.”

Controversially, Casper’s pies are best enjoyed as is — and don’t require any condiments.

“I wouldn’t say we condemn this, but our pies and sausage rolls don’t need tomato sauce,” David said.

Casper’s pies are made with a shortcrust base and puff pastry top, while the secret to the sausage rolls lies in the process.

“We use 75 per cent beef and 25 per cent lamb, mixed in with carrots, spinach, egg and cheese, but we aerate the meat to make the product lighter.”

The pies will be served by VRC’s Principal Hospitality Services Partner Crown Melbourne each year across more than 15 venues at Flemington Racecourse including The Bakery, G.H.Mumm Champagne Bar, The Forum, Saintly Place and dining and corporate areas.

Racegoers will get their first Casper’s taste this Saturday at the VRC Season Premiere Race Day at Flemington Racecourse.

Tombo Den is the latest Lucas Restaurants project to launch in Windsor this September.

Chris Lucas plans to open another venue in Windsor

Hospitality tycoon Chris Lucas is opening his ninth Melbourne restaurant in Windsor this spring.

Tombo Den, a two-level Japanese restaurant and sake bar, will shack up next to Lucas’s long-running Singaporean-themed Hawker Hall on Chapel Street this September.

News of the restaurant kingpin’s latest venture comes months before he launches hotly anticipated French mecca Batard on Bourke Street, and months after bringing pop-up Club Chin Chin to GMHBA Stadium.

Tombo Den has plucked star chef Dan Chan (Supernormal) from Michelin-starred Yardbird in Hong Kong to lead the kitchen charge, crafting a selection of seafood-inspired snacks and small plates.

“We wanted a menu that speaks equally to Windsor’s electric street culture and that vast inspiration of Tokyo street food,” Chan said.

The menu is inspired by Tokyo street food.

A raw seafood bar and sushi counter will be the star attraction.

“I’m also excited to be incorporating lots of cooking over coals, something I learnt under so many great Japanese chefs in Hong Kong.”

Expect a raw seafood bar, sushi, dumplings, rice, noodles and flame-kissed larger plates.

Kisumé sushi masters, Niigata-born Toaki Kyo and Carlos Lopez, will also pump fresh-made handrolls and nigiri from a dedicated ‘sushi counter’.

Kitchen Confidential first broke the news of Lucas’s Windsor pet-project back in 2022, which evolved considerably over the years.

Lucas lived and worked in Tokyo in the 90s. He also has another two Japanese restaurants to his name — Kisume and Yakimono.

It’s also been a busy year for the Melbourne businessman. He was revealed as a board member of new industry lobby group Australian Restaurant Cafe Association.

Last month the hospitality figure also inked a deal with developer Cbus Property to open another two restaurants inside a new $1bn CBD skyscraper project, slated to open in 2026.

Carlotta, a 120-seater Mediterranean-style eatery, is currently being built in Canberra.

Tombo Den, 100 Chapel St, Windsor. tomboden.com.au. Opening September 2024.