Fisher & Paykel International Cook Pot

Fisher & PaykelIn 2007 the popular cooking stage returns as the Fisher & Paykel International Cook Pot, where Melbourne’s most popular restaurants and chefs are invited to show off their culinary skills.

The theme will allow chefs to prepare cuisines from around the world matching the national theme of the day, including:

  • Japanese
  • Irish
  • Australian
  • Italian
  • Indonesian
  • Indian
  • Plus many more!


Presenters:


Chefs on the Run
Meat & Wine
Crown Entertainment
Fawkner Restaurant
Fawkner Restaurant
Docklands Restaurants
World Restaurant

 

Chef Profiles



Chef Tobie Puttock

Tobie Puttock

International award winning chef Tobie Puttock began his career working in Melbourne’s infamous ‘Caffe e Cucina’ before travelling to the beautiful and picturesque Lake Como in Italy to work for Hotel Florence. 
More »
Chef Jacky Frenot

Jacky Frenot

Chez OlivierChez Olivier your own “Frozie” Bistro in the heart of the Greville Village. Soak up the sun in the private courtyard, sample the fine selection of wines at the bar, or simply dine in one of our two dining rooms. Our Upper Room is perfect for functions, or for dining with a group of friends. The French inspired menu uses only the highest quality ingredients. The evolving wine list is hand picked by Olivier, sommelier from Bordeaux.
A très bientôt.

Chef de cuisine Jacky Frenot:
Jacky is the provider of all these excellent dishes that we treat you regularly with at Chez Olivier.
Born in France, but having spent more time in Australia than in his native Normandie, he is the real "Frozie" guy at Chez Olivier... His experience in the Hospitality industry is second to none and he already ran his own venue twice: Ma maison and la Banque... He dares you trying him, just caution: highly addictive!

Chef Darren Purchese

Darren Purchese

Darren Purchese is one of the most respected pastry chefs working in Australia today. With a wealth of talent and experience Darren produces innovative desserts and cutting edge patisserie using leading techniques.
More »
Chef Farzan

Farzan

Created, designed and conceptualised by Chef / Molecular Gastronome Farzan Contractor, ‘Chefs Table by Farzan’ is a Modern Eclectic style that blends and infuses flavours from a variety of cuisines ranging from “Table Seared Sashimi” to “Dark Chocolate mousse with poached Quail eggs” or “Cigars Molten espresso”.
More »
Chef Michael Bannerman

Michael Bannerman

Chef de Cuisine
Number 8 restaurant and wine bar
Born and bred in Tasmania, Michael Bannerman has worked with a range of cuisines in London and Melbourne to develop the distinctive culinary style he brings to Number 8 restaurant and wine bar.
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Chef Joideep Dutt

Joideep Dutt

Food and Beverage Manager
BlueFire Churrascaria Grill
Originally from New Delhi in India, Chef Joideep Dutt started cooking at home at a young age after the tragic early passing of his mother.
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Chef James Tan

James Tan

Yum Cha Dragon
James Tan shares two delicious recipes with us: Simple Wok Charred Beef Tenderloin
Stir Fried Chilli Lemongrass Chicken Breast
Recipes »
Chef Samantha Gowing

Samantha Gowing

Award-winning restaurateur Samantha Gowing has turned her lifetime experience of food into an exciting venture where good food is healthful as well as delicious. Her Clinical Nutrition Practice and Pilates Training programs are now available for either private home visits, in-clinic appointments or on site corporate health consulting.
More »

 

Recipe of the Month

PRAWN & BEEF SKEWER
Prawn and Beef Skewer6 Serves
 INGREDIENTS
1kg Cubed Beef
18 King prawns (headless & de-veined)
100ml Olive oil
1 Tbsp Chilli oil
1 Tbsp Mixed fresh herbs
100g Unsalted butter
1 Red capsicum, cubed
1 Green capsicum, cubed
2 large onions, cubed
Salt & Pepper to taste

METHOD

You can cook the skewer on a barbeque or on a grill-plate on the stove top. These skewers should be cooked to medium. Anything over this and the prawns will dry out. Anything under this and the prawns will be raw. Allow 8 – 10 minutes for medium.

  1. Mix the fresh herbs, chilli oil and olive oil together.
  2. Marinate the prawns and the beef cubes in this mixture for half an hour.
  3. Slide the prawns and the beef onto the skewers, alternating with capsicum and onion.
  4. Cook over medium heat for 8-10 minutes. When cooked, the prawns will turn a pink or red colour.
  5. Turn the skewer 4-5 times during the cooking.
  6. Serve with chips and salad.