Latest news with #CurtisStone
News.com.au
4 days ago
- Entertainment
- News.com.au
MasterChef Australia star wins major challenge with dish to be stocked in Coles
It's the challenge MasterChef contestants – and viewers – most look forward to each season. This year, there was a fresh twist on the long-running Channel 10 cooking series as Curtis Stone returned to the kitchen, tasking the cooks with imagining a winning dish to be stocked at supermarket giant Coles. While the brief has in years past been to create a special sauce, this time around, the Back to Win contestants were challenged with whipping up the tastiest 'winter warmer' ice-cream flavour. It's a particularly beloved challenge among viewers, giving fans the chance to taste the handiwork they only get to see on a TV screen. And competition was fierce, with the cast pulling out the big guns for a slice of the coveted Coles freezer section. Sarah wanted to embrace nostalgia, dreaming up a 'spider' inspired dessert, while Ben combined the tropical flavours of banana and coconut. Jamie, meanwhile, pictured a night by the fire with a Dark and Stormy cocktail, using rum and ginger to concoct his own sweet treat. Former runner-up Laura went for a classic flavour profile: Sticky Date Pudding. Sounds simple, though Laura was using up to nine elements in her dish, including homemade pineapple caramel, charred and pickled pineapple and rum. After hitting a hurdle at the very last minute, with Laura needing to use liquid nitrogen to churn her ice cream to plate in time, the three-time MasterChef competitor was ultimately crowned winner of the challenge, with her ice-cream to be stocked in Coles from tomorrow. 'If I was competing against you today, I'd be really annoyed I didn't think of that,' judge Poh Ling Yeow said. 'Decadent, silky, it was the ultimate winter warmer, and we can't wait to see it on the shelves.' Stone added, 'The idea of turning a quintessential winter pudding into an ice-cream is really smart. What you've done is, you've given us all those flavours we love. The butter, the richness, the caramel, the dates, and you've turned it into this velvety masterpiece.' Laura said she was thrilled to have her very own ice-cream stocked in Coles, a dream which typically would take 'years' to pull off. 'It's honestly so surreal,' she said. 'Such an incredible opportunity that usually takes years to get to this stage, so have the opportunity to do this in such a short amount of time is truly special.' Laura's Sticky Date Pudding & Butterscotch Sauce Ice Cream ($8 per tub) will be available exclusively at Coles stores nationally for a limited time from June 26.
Yahoo
5 days ago
- Entertainment
- Yahoo
Curtis Stone: ‘My most cringeworthy run-in with a celebrity? Juliette Lewis, on the toilet'
The steak at your restaurant Gwen has just been named the 43rd best steak in the world. What is the secret to making the 43rd best steak in the world? It's a complicated process. You've got to source great quality beef, so you need to work with farmers and understand their cattle – so the breed, the feed, their age, all those fun bits. We dry age our beef and butcher it carefully. And then we cook it over live fire. All three things – the sourcing, the butchering and cooking – are probably as important as each other. If you're cooking steak at home, it's all about resting. Take it out of the fridge 45 minutes before you put it on the barbecue or pan to bring it up to room temperature. That's called tempering. Then cook it at a really high heat. I actually rest my steak in the middle and at the end. So I'll cook it for a minute or two on each side, depending on how thick the steak is, remove it from the heat and let it sit on a wire rack for maybe five or six minutes. Then I put it back on to finish the cooking, and rest it for a second time before I serve it. Has anyone ever confused you for the Canadian prepper Curtis Stone? No! But I do find those people fascinating. It's wild that they go to these crazy lengths just in case. I'm of the opinion that if the world ends and I was the only one left, and I had prepped out a house the way they do, I probably wouldn't want to be there anyway. What's your most controversial pop culture opinion? I don't know if it is pop culture, but I have a pretty strong opinions about people wearing yoga pants when they're not doing yoga. I don't understand that. If you were going to play football, you would put on your cleats and your football attire – but you wouldn't wear that anywhere else. I don't understand why people wear yoga outfits all day long. If you're sitting there in yoga pants, I apologise. I'm wearing a three-piece suit. Who would play you in a biopic about your life? If I was being super practical, Chris Hemsworth is kind of my size and type. We're both blonde, he's got an Aussie accent – it'd be easy job for him. I don't know if that's the reason to go for someone. Maybe I'd go for someone a little darker. Johnny Depp? You run a pie shop in Beverly Hills. Have you managed to convince Americans that pies are the best thing ever? Ha ha! It's a battle. Meat pies are quite foreign to them. They're used to a pie having cherries or peaches in them. We make those too. It's interesting – a lot of people have tried to do Aussie pies in the States and no one has succeeded. We've done it a bit differently because we also make the sweet pies that they love – so they come in for those and then we take them on a little journey through sausage rolls and beef pies. Who is the most famous person you've cooked for? Paul McCartney, or maybe Oprah. McCartney is a vegan, so that was more of a challenge. That was back in the days when I was working at the London restaurant Quo Vadis. He came in unannounced, and this was back when vegans were pretty rare. So I ran through the dry store and made him a lentil soup and cooked some vegetables. He called me out to the restaurant and told me that he thought it was fantastic. I nerded out a little bit because I was big Beatles fan. I have cooked for Oprah a bunch of times. She's a truffle lover, so I have done a full truffle menu for her. And when she came out to Australia, we threw a big Aussie barbecue for her on Whitehaven Beach. What is your favourite restaurant in the world and why? Bloody hell. I want to tell you my favourite 10, but I'll choose one. There's a place in the south of France called Château de la Chèvre d'Or. It juts out on the French Riviera and it's a magical setting. It's got two Michelin stars, and the food's super classic French – really detailed, lots of technique and just so delicious. Or Alinea in Chicago. I know I only said one, but Alinea is the total opposite of La Chèvre d'Or. Grant Achatz's food is super playful and intelligent and crazy. It is one of those one joints where I always go, 'Oh my god. How do you do that?' What is the best lesson you've learned from someone you work with? Marco Pierre White was probably the hardest worker I ever saw in the kitchen. There was nothing too big for him. He would clean his stove after service like the rest of us, even though he was this giant in the food world. That always really impressed me. I've kept that with me as I've gone through my career. If you show your team that you still like being in the kitchen, it makes them feel proud to work with you. What book, album or film do you always return to, and why? Music is so interesting because it makes you remember what you were doing when you first heard it. I love punk music, and I listened to a lot of Sex Pistols when I was young, since I was about 14. God Save the Queen by the Sex Pistols is something that I always play. I know every word. What's been your most cringeworthy run-in with a celebrity? A few years ago I tried to go to the bathroom on a airplane and Juliette Lewis was sitting there, reading her phone on the toilet. She hadn't locked the door. I went back to my seat, and stuffed myself down in the chair as low as I could possibly get. I was so embarrassed. She was probably more embarrassed. But we never made eye contact afterwards. Well, she should have locked the door. She should have, but I did kind of burst it open. Curtis Stone is on MasterChef Australia: Back to Win on Network 10 and 10Play on 24 and 25 June.
Daily Telegraph
5 days ago
- Daily Telegraph
Curtis Stone shares his top travel hacks and tips for cheap eats
Don't miss out on the headlines from Lifestyle. Followed categories will be added to My News. When he travels, chef Curtis Stone loves to seek out where the locals eat and discover regional dishes. I travel… For work and leisure. I come back to Australia at least six times a year, and always love filming MasterChef, which I've been lucky enough to be part of since its inception. We recently went on a family trip to Mexico because I have a restaurant, Woodend, on the Riviera Maya. Next we're going to Italy for the European summer. Curtis Stone's restaurant Woodend at Maroma, A Belmond Hotel on the Rivera Maya in Mexico. I plan the trip myself and use a travel agent… For business trips generally I lean into the experts as my schedule is often all over the place and requires more intricate planning. If it's a holiday with the family, we love to do the planning ourselves. We like the challenge of finding off-the-beaten-track hidden gems whether they be restaurants, eateries, shops, or interesting local hangouts. We often have a loose plan and then piece it all together once we arrive after speaking with locals. I can't say it doesn't stress my wife out a little. Inside my carry-on is always… My Cargo Crew chef jacket – it's one of my essential tools of the trade. I pack my suitcase… Quickly. I travel so often I've got it down to a fine art, taking only carry-on so I can get through the airport with pace. My trick is to have everything laundered and pressed as I go. It's kind of genius for business travel. Celebrity chef Curtis Stone visiting a dim sum restaurant in Hong Kong. I save money when travelling by... Eating where the locals eat. I love to get off the beaten track, immerse myself in the culture, and really understand where and what everyone eats. I did this recently in Hong Kong. I can't help but get sucked in to check out the different cooking techniques, interesting ingredients and watch the local signature dishes being created. It's just so special. I'm not going to lie – I normally ask if I can get in and check out their kitchens too. My favourite type of travel companion is… My family. As I'm constantly travelling for work, I love it whenever they can come with me. We try to have one special family holiday a year so we can truly connect by spending time together. I like to get to the airport… With seconds to spare. I see it as a challenge to be going through security as they're announcing the final call. Needless to say, I'm not everyone's favourite travel companion. Curtis Stone appears on MasterChef Australia this week. As soon as I check in… I go straight to the gate as I rarely leave enough time for lounges. On the plane I dress… For comfort. I'm a jeans and jumper kind of guy. My tip for getting the best meal possible on a flight is… Eat early, then sleep. I am all about maximising my time on the ground at the other end so on a long-haul flight my priority is landing feeling as refreshed as possible. My favourite airport is… Melbourne because it means it won't be long until I can see my parents and brother. But as far as wow factor, Singapore's Changi Airport is pretty special. St Ali is Curtis Stone's go-to coffee spot in Melbourne. Picture: Visit Victoria The one restaurant I will always visit when I'm in Australia is… St Ali in South Melbourne for my coffee fix and a snack. I'm such a sticky beak, so I usually try to check out the newest restaurants and eating spots, which means I'm rarely at the same place twice. The one thing I will always take back to the US from Australia is… Vegemite. I can't live without it nor can my kids. The one song that is always on my travel playlist… My son's band, The Rookies. He's only 13 years old but is cooler than I'll ever be. He plays lead guitar and sings. The destination I think is best bang for buck is... Mexico. To be honest it has the best of both worlds. Mexico is a destination that you can do on a budget or be a little more fancy. Visiting some of the smaller beach towns in Mexico you can find hidden gems and it can be really budget-friendly. The travel app I swear by is... I've always used Waze. It will sometimes take you on the tourist route, but will guarantee to avoid the traffic, mostly. Curtis Stone returns as guest chef on MasterChef Australia: Back to Win this week. The showscreens Sunday at 7pm, and Monday to Wednesday at 7.30pm on 10 and 10 Play. Originally published as Curtis Stone shares his top travel hacks and tips for cheap eats
Courier-Mail
5 days ago
- Courier-Mail
Curtis Stone shares his top travel hacks and tips for cheap eats
Don't miss out on the headlines from Lifestyle. Followed categories will be added to My News. When he travels, chef Curtis Stone loves to seek out where the locals eat and discover regional dishes. I travel… For work and leisure. I come back to Australia at least six times a year, and always love filming MasterChef, which I've been lucky enough to be part of since its inception. We recently went on a family trip to Mexico because I have a restaurant, Woodend, on the Riviera Maya. Next we're going to Italy for the European summer. Curtis Stone's restaurant Woodend at Maroma, A Belmond Hotel on the Rivera Maya in Mexico. I plan the trip myself and use a travel agent… For business trips generally I lean into the experts as my schedule is often all over the place and requires more intricate planning. If it's a holiday with the family, we love to do the planning ourselves. We like the challenge of finding off-the-beaten-track hidden gems whether they be restaurants, eateries, shops, or interesting local hangouts. We often have a loose plan and then piece it all together once we arrive after speaking with locals. I can't say it doesn't stress my wife out a little. Inside my carry-on is always… My Cargo Crew chef jacket – it's one of my essential tools of the trade. I pack my suitcase… Quickly. I travel so often I've got it down to a fine art, taking only carry-on so I can get through the airport with pace. My trick is to have everything laundered and pressed as I go. It's kind of genius for business travel. Celebrity chef Curtis Stone visiting a dim sum restaurant in Hong Kong. I save money when travelling by... Eating where the locals eat. I love to get off the beaten track, immerse myself in the culture, and really understand where and what everyone eats. I did this recently in Hong Kong. I can't help but get sucked in to check out the different cooking techniques, interesting ingredients and watch the local signature dishes being created. It's just so special. I'm not going to lie – I normally ask if I can get in and check out their kitchens too. My favourite type of travel companion is… My family. As I'm constantly travelling for work, I love it whenever they can come with me. We try to have one special family holiday a year so we can truly connect by spending time together. I like to get to the airport… With seconds to spare. I see it as a challenge to be going through security as they're announcing the final call. Needless to say, I'm not everyone's favourite travel companion. Curtis Stone appears on MasterChef Australia this week. As soon as I check in… I go straight to the gate as I rarely leave enough time for lounges. On the plane I dress… For comfort. I'm a jeans and jumper kind of guy. My tip for getting the best meal possible on a flight is… Eat early, then sleep. I am all about maximising my time on the ground at the other end so on a long-haul flight my priority is landing feeling as refreshed as possible. My favourite airport is… Melbourne because it means it won't be long until I can see my parents and brother. But as far as wow factor, Singapore's Changi Airport is pretty special. St Ali is Curtis Stone's go-to coffee spot in Melbourne. Picture: Visit Victoria The one restaurant I will always visit when I'm in Australia is… St Ali in South Melbourne for my coffee fix and a snack. I'm such a sticky beak, so I usually try to check out the newest restaurants and eating spots, which means I'm rarely at the same place twice. The one thing I will always take back to the US from Australia is… Vegemite. I can't live without it nor can my kids. The one song that is always on my travel playlist… My son's band, The Rookies. He's only 13 years old but is cooler than I'll ever be. He plays lead guitar and sings. X SUBSCRIBER ONLY The destination I think is best bang for buck is... Mexico. To be honest it has the best of both worlds. Mexico is a destination that you can do on a budget or be a little more fancy. Visiting some of the smaller beach towns in Mexico you can find hidden gems and it can be really budget-friendly. The travel app I swear by is... I've always used Waze. It will sometimes take you on the tourist route, but will guarantee to avoid the traffic, mostly. Curtis Stone returns as guest chef on MasterChef Australia: Back to Win this week. The showscreens Sunday at 7pm, and Monday to Wednesday at 7.30pm on 10 and 10 Play. Originally published as Curtis Stone shares his top travel hacks and tips for cheap eats
News.com.au
6 days ago
- General
- News.com.au
Winter appeal responds to cold reality of empty plates and shrinking portions
EXCLUSIVE: One in five Australians are skipping meals, new research shows, in a damning indictment of the cost-of-living crisis. While inflation has eased to 2.4 per cent from a multi-decade high of 7.8 per cent in 2022, many households are still feeling the pinch, with one in four reducing portion sizes in an attempt to stretch their budgets. The concerning data comes from a Coles survey released ahead of the supermarket's annual winter appeal with food relief charity SecondBite, launching on Wednesday. Celebrity chef and Coles ambassador Curtis Stone said the campaign would make 'a huge difference' by donating excess food stock to those in need. 'Winter can be a particularly difficult time for Australians who are struggling to make ends meet,' he said. 'That's why the Coles SecondBite Winter Appeal is such an important cause.' SecondBite delivers more than 50 million meals each year to charities including soup kitchens, community centres, youth groups and women's shelters. The charity's chief executive, Daniel Moorfield, said demand for food relief was rising – particularly in winter, when people are forced to choose 'between heating and eating'.
