20 celebrity chef recipes that will take your cooking to the next level
From Neil Perry’s easy lamb cutlets to Kylie Kwong’s impressive blue swimmer crab and Bill Granger’s famous ricotta hotcakes, we’ve selected the 20 best restaurant quality recipes for you to whip up at home.
Want to impress at your next dinner party? Sick of the weekly rotation of bland dinners? Hoping to treat yourself to a long lunch this weekend? You can trust these restaurant quality recipes from some of the best chefs and hottest restaurants to get you across the line.
Curate your dinner menu with a fancy favourite from Melbourne chef Guy Grossi’s baccala tortellini or perfect the art of making a steak with Lennox Hastie’s recipe straight from the Netflix-featured Firedoor kitchen. For a midweek meal with a twist try Yotam Ottolenghi’s one-pan crispy spaghetti and chicken recipe or Jamie Oliver’s easy tzatziki chicken. For a sweet touch, try your hand at the showstopping ricotta hotcake recipe from late great Australian chef Bill Granger.
Enjoy the fancy feeling of going out even when you’re staying in. There’s no reason to skimp on all the fun and flavour!
Gordon Ramsay’s teriyaki-glazed duck with sticky plums recipe
“The combination of duck, teriyaki sauce and sticky plums reminds me of crispy duck pancakes with rich, fruity hoisin sauce, a great favourite in the Ramsay house, but this simple recipe takes a fraction of the time.” Ramsay suggests pairing the glazed duck with a simple 10-minute hazelnut tiramisu for desert.
Get the recipe for Gordon Ramsay’s Teriyaki-glazed duck with sticky plums.
Yotam Ottolenghi’ One-pan crispy spaghetti and chicken recipe
The finer things in life are often the simplest, says Yotam Ottolenghi, whose easy twist on spaghetti offers texture and flavour in equal measure. Cooked in one pan, this dish will take your kitchen credentials to a new level.
Get the recipe for Yotam Ottolenghi’ One-pan crispy spaghetti and chicken recipe.
3. Neil Perry’s lemongrass lamb cutlets
Australian chef Neil Perry, who’s behind some of the country’s most notable dining institutions like Rockpool and Margaret, provides a zesty take on barbecue lamb cutlets. The star of the ‘meat and three veg’ plate is easy to execute. Pair with asparagus, potato and mushroom salad, and viola! The perfect spring dinner.
Get the recipe for Neil Perry’s lemongrass lamb cutlets.
4. Jamie Oliver’s easy tzatziki chicken recipe
Jamie Oliver’s lemon-tzatziki chicken is a brilliant Greek-inspired one-pan family dish. According to Oliver, tzatziki makes a fantastic ready-to-go marinade – it’s not traditional to use it like this, but Oliver vouches for its deliciousness and its ability to tenderise meat.
Get the recipe for Jamie Oliver’s easy tzatziki chicken recipe.
5. Bill Granger’s ricotta hotcake recipe
This is the original fluffy ricotta hotcake that was on the menu when Granger first launched Bills cafe in Sydney back in 1993. Since then Bills has opened restaurants in London, Hawaii, Seoul and Tokyo; in Japan these were credited as the start of the trend for the cloudlike souffle pancakes described as fuwa fuwa.
Get the recipe for Bill Granger’s ricotta hotcake recipe.
6. Gabriel Gaté’s Grand Marnier Soufflés
This recipe, using Grand Marnier, is a French classic. Leftover crème patissière is delicious with fruit, and raspberry coulis, another ’80s favourite, is still a great way to add a light, fruity touch to a sponge, cheesecake, tart or souffle.
Get the recipe for Gabriel Gaté’s Grand Marnier Soufflés.
Porchetta from the team behind Meatsmith
Melbourne hospitality legend Andrew McConnell and Meatsmith butcher Troy Wheeler like to make their version of porchetta with pork belly, and it’s one of the most popular items they prepare at the Melbourne restaurant. For the best crackling, leave your rolled porchetta uncovered in the fridge overnight. This recipe serves a large gathering, but the recipe can be halved if you’re catering for less people.
Get the recipe for Meatsmith’s porchetta at home.
8. Danielle Alvarez’s aromatic fig and hazelnut tart recipe
The combination of figs with hazelnuts in a crisp, sweet tart shell is pure bliss – the smells coming out of your kitchen will leave you intoxicated (in the best way). In this recipe, Sydney-based chef Danielle Alavarez, who is now at the helm of Sydney Opera House’s culinary arm, really amps up the hazelnut flavour by first making a hazelnut praline.
Get the recipe for Danielle Alvarez’s aromatic fig and hazelnut tart.
9. How to cook steak
The most frequently asked question Firedoor’s Lennox Hastie receives is, “How can I cook the perfect steak?” There are so many personal preferences and possibilities that it has become quite a divisive subject, says Hastier. Is grass or grain fed better? Which cut is best? Should I pre-season or season on the grill? Find out Hastie’s top tips here.
Get the recipe for Lennox Hastie’s how to cook steak.
10. Lennox Hastie’s grilled fish recipe
Don’t feel like steak? Hastie also shares an easy grilled fish recipe. The combination of fresh fish and fire is one of life’s simple pleasures – and Hastie knows the formula to master it every time.
Get the recipe for Lennox Hastie’s grilled fish.
11. Lennox Hastie’s how to get the perfect pork crackling
And finally, Hastie’s tips on creating the perfect pork belly wouldn’t be complete without a guide to making the best crackling. Resisting the primal urge to break off a crisp shard before it’s ready to be served will be the hardest part of making this recipe. Here’s Hastie’s advice on the best way to achieve that satisfying crunch every time.
Get the recipe for how to get the perfect pork crackling.
12. Bill Granger’s coconut bread
When Granger first opened Bills cafe in Sydney’s Darlinghurst he wanted to bake a daily loaf to serve as a variation on the classic banana bread. This coconut bread came from one of his cooks who had learnt it from a Sri Lankan chef.
Get the recipe for Bill Granger’s coconut bread.
13. Guy Grossi’s baccala tortellini
“Depth and layers of flavour are important to us when we bring a dish together. The pasta dough is the foundation of the dish and here we love to use a local flour that is milled fresh.” For this particular recipe, Grossi uses Bellata Gold durum semolina, a fantastic grassroots producer from Tamworth.
Get the recipe for Guy Grossi’s baccala tortellini.
14. Annie Smithers sticky date pudding
Annie Smithers, the chef behind acclaimed restaurant du Fermier, serves this classic 80s-90s dessert warm with butterscotch sauce and cream or ice-cream — or both. It never goes out of style!
Get the recipe for Annie Smithers sticky date pudding.
15. Colin Fassnidge’s ginger and cinnamon crème caramel;
Irish chef and television personality Colin Fassnidge offers his version of a crème caramel – a luscious and indulgent dessert that really brings back memories of the sweets trolley when he was a kid. You will need to start it a day in advance.
Get the recipe for Colin Fassnidge’s ginger and cinnamon crème caramel.
16. Luke Powell’s pepperoni pizza
When celebrity chef Luke Powell’s partner Tania was heavily pregnant she was constantly craving pizza, and Powell was more than happy to get on board with satisfying the urges. Powell, who is behind Sydney institutions LP’s Quality Meats and Bella Brutta, suggests beginning the dough 72 hours ahead for this recipe. The dough has quite a low hydration, which makes it suitable for cooking at around 400C. If you make a lot of pizza at home, Powell recommends getting a proper home pizza oven, such as a Gozney.
Get the recipe for Luke Powell’s pepperoni pizza.
17. Kylie Kwong’s Stir-fried blue swimmer crab
This recipe celebrates Australian chef Kylie Kwong’s heritage — third-generation Australian, 29th generation Kwong. Integrating native foods into traditional Cantonese fare is Kwong’s way of paying respect to indigenous Australians.
Get the recipe for Kylie Kwong’s Stir-fried blue swimmer crab.
18. Andreas Papadakis’s olive oil, garlic and cheese spaghetti
Owner of Melbourne favourite Tipo 00 Andreas Papadakis’s simple olive oil spaghetti dish is perfect for a quick lunch. The only thing to remember is that the garlic needs to be finely grated and cooked slowly, so the dish doesn’t taste of raw garlic.
Get the recipe for Andrea Pappadakis’s olive oil spaghetti.
19. Luke Mangan’s spiced lamb empanadas
Luke Mangan has 19 restaurants in five countries, P&O ships and Virgin Australia business class. He doesn’t think there’s anything more satisfying than a hot, freshly made empanada. A classic tapas dish, empanadas also make a great bar snack with a glass of Spanish white wine such as albariño.
Get the recipe for Luke Mangan’s spiced lamb empanadas.
20. Andreas Papadakis’s crab and zucchini tagliolini
This is an elegant, ingredient-based dish with a subtle level of flavour that doesn’t overpower the delicate crabmeat.
Get the recipe for Andreas Papadakis’s crab and zucchini tagliolini.
Want more weeknight dinner ideas? Check out these tray bake recipe ideas or no-fuss noodle recipes. For more food ideas, go to theaustralian.com.au/life/food-drink. For weekly recipes sign up to our weekly food and wine newsletter.
