Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Tetsuya Wakuda's Thai chilli spanner crab (without shell) Food Tetsuya Wakuda's Thai chilli spanner crab (without shell) Preparation time Cooking time Serves 4 INGREDIENTS Olive oil 1 clove garlic, sliced 200g Queensland CEAS spanner crab meat (raw) 1 tbsp ginger 1 tsp spring onion 1 coriander stalk, chopped 60ml Thai sweet chilli sauce 2 tbsp coconut milk 6 leaves of basil 1 tsp lime juice to taste 1 tsp fish sauce to taste 1 chilli, chopped 1 shallot, sliced METHOD Heat oil on high in pan with sliced garlic. Add crab meat, then toss, cooking quickly. Add ginger, spring onion, coriander stalk and sweet chilli sauce. Stir together. Add coconut milk and basil. Season with lime juice and fish sauce. Serve with sprinkle of fresh chopped chilli and shallot slices. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Marco Pierre White - Master, Mentor, Maestro, Myth Words by Mark Hughes on 11 Oct 2017 The name Marco Pierre White conjours connotations of kitchen confrontations, wild hair and bandanas. But at his heart he's just a man obssessed with food, albeit perfectly prepared food. The reputation of Marco Pierre White is as towering and physically imposing as the man himself. You’ve probably heard all the stories before – youngest chef to win three Michelin stars, made Gordon Ramsay cry, handed back his stars, retired from the kitchen only to come back to become a phenomenally successful restaurateur, brand ambassador and TV host. Over his star-studded career, he’s been described as self-possessed, ill-tempered, irritable and volatile. But in the same breath, he’s known to be incredibly loyal to friends, encouraging of colleagues, vehemently protective of his family, and intensely passionate, especially, almost exclusively, about food and cooking. He admits he knows little about anything else with the exception of hunting and fishing. He doesn’t get involved in politics, seldom discusses art, music or sport and he can’t even drive. But get him in a kitchen and he’s in his element – in fact, he’s a maestro. Food Curtis Stone - Inspire To Aspire Words by Mark Hughes on 4 May 2017 More Often Associated with the TV than the Kitchen, Curtis Stone is proving he is a Chef and Restauranteur to be reckoned with. It may surprise many to learn that Curtis Stone only opened up his first restaurant a few years ago. Not that he intended to wait so long, it's just that he got offered a chance to be in a book, then appear on TV, then co-host a TV show. He's been on our screens ever since. Broad shouldered, blond haired, strong jawed, charismatic and attractive, and a genuinely nice guy. He is perfect for TV. First came Surfing the Menu, with good mate, Ben O'Donoghue. He then hosted the first series of My Restaurant Rules on Channel 7 before going to the States to try his luck with a show called, Take Home Chef. It was a hit, Curtis even more so. He's since appeared on everything from Iron Chef America to Conan O'Brien. He's a regular on Oprah, and Ellen, and even starred on the Celebrity Apprentice with current US President Donald Trump. Australians, too, instantly recognise Curtis, most often as the face of Coles. But somewhere amongst all this glitz and glamour, the identity of Curtis as a chef was lost. We know he can cook flavoursome, everyday meals. His six successful cookbooks confirm this with titles like Relaxed Cooking with Curtis Stone and What's for Dinner? But can he really cook? Like a top chef? A few impressive performances on cooking shows just wouldn't be enough. To really prove it, Curtis had to open his own restaurant. Curtis' early career suggests he was well on the way to becoming a chef of renown. Completing an apprenticeship at The Savoy in Melbourne, he headed to London with a dream to work for culinary royalty, Marco Pierre White. Curtis met him. Marco liked the ambitious Aussie and put him to work that very day as a chef de partie at Café Royale. Just over a year later, Curtis was sous chef at Marco's Mirabelle when the restaurant won its first Michelin star. The following year, he was made head chef at another of Marco's restaurants, Quo Vadis. Curtis' future in the kitchen seemed bright - but an unexpected TV career burned brighter, while the flame of having his own restaurant always flickered inside. Opening Daze In February 2014, Curtis opened Maude in Beverly Hills , Los Angeles, an intimate 24-seat restaurant named after one of his culinary inspirations, his paternal grandmother. For any chef, starting a restaurant invites scrutiny, for Curtis, it was monumental. "I was looking down the barrel because I felt there was a long line of people dying to say, 'He's only a TV guy, just a pretty face, he can't really cook,' because there's a perception that chefs on TV are not real restaurant chefs," admits Curtis when we speak after the Selector photoshoot in LA. "Also, on a personal note, the kitchen had changed a lot in the six or so years I was out of it - different technology and techniques. Sous vide wasn't something I had done a lot of, there were no isi canisters (foams), no dehydrators - it was a very different environment. Not that I had stopped cooking, I had just stopped cooking in a restaurant. "So I had a challenge: do I ignore it? Or do I go on a journey of learning again? That was more exciting for me, so I rolled my sleeves up and got back to it." Curtis aimed high with Maude: a 10-course degustation menu focused around an item of seasonal produce… Oh, and the menu changes every month. "I call it the creative treadmill, you're just never allowed off the bloody thing," jokes Curtis. "The first week you are teaching everyone what to do on their sections, week two you are dreaming of the new menu but still running the kitchen. Week three you have to perfect everything for the next menu and show it to your wine team, because they need a week to order stuff in, then the last week you are prepping people for what's coming. Then at the end of the month you literally throw it all away and start again. "It is a very exciting restaurant to work in because you are constantly learning, teaching, figuring stuff out, making mistakes, but that is a part of the creative process and it has been so fulfilling." And successful. The ever-evolving menu means regulars keep coming back. New bookings are near impossible. And the critics love Maude, too. The esteemed James Beard Foundation named it one of the Best New Restaurants in the USA. The LA Weekly rated it the Best Restaurant in Los Angeles 2015 with the publication's food critic Besha Rodell gushing, "Maude's seasonal menus have been some of the most subtly thrilling meals I've had in Los Angeles." Ode to Nan In July last year, Curtis doubled his aspirations and his massive workload, (not withstanding his TV commitments and the fact he has two young sons with wife Lindsay) when he opened his second restaurant, Gwen , named after his maternal nan, in the heart of Hollywood. In many ways, it is the yin to Maude's yang. Where Maude is small, restrained and largely veggie based, Gwen is large, lavish and meaty. Housed in a 1920s art deco building on Sunset Boulevard, the fit out is stunning with a dining room that recalls the golden years of Hollywood. There's an a la carte menu at the bar and a fixed umpteen-course menu in the dining room. Gwen is all at once, a restaurant, a cocktail bar, a patio hang-out, and a butcher shop. Yep, a butcher shop. "It is a pretty special joint," says Curtis, laconically. "Something I always missed in LA was a great butcher shop, and when I say great butcher shop, I mean one that sources game, does whole animal butchery and has different cuts. "My idea was, if you've got a butcher shop and a restaurant, then you can create a use for anything you buy in. I was just in the shop cutting some pheasant terrine for a customer. We bought that pheasant in two days ago and I turned it into a terrine, which I can sell in the shop or in the restaurant. So you never waste anything." Curtis Stone's 80-Day Dry Aged Ribeye with Creamed Corn and Scallions "We actually have those rib-eyes 80 days in the dry aged room, and we roast it medium rare over the wood burning grill. The creamed corn is this pretty incredible accompaniment. What we do is we take the kernels off and we take the centre of the cobs and we boil the husk of the corn which gives you a really gorgeous corn-flavoured stock and then you bring the corn back up and the corn has a natural thickening quality to it. That is why corn flavour or corn starch is used as a thickening agent. So it will actually thicken on its own. So if you cook it very gently, that juice will thicken and we will do that with the corn so it is this beautiful caramel-y flavour that you can develop into cream corn. And then the spring onions are great for a little crunch and a little richness in terms of the flavour that you get." Wine Match: A steak dish with this richness of flavour will pair perfectly with a classic Barossan Shiraz. The Stage Door Front and Centre Shiraz 2015 shows spicy aromas of dark cherry fruit with violet perfume. Juicy yet poised with a supple core of blackberry and plum, hints of toasty oak complexity and a gentle spicy lift. Get Curtis Stone's 80 day dry-aged ribeye with creamed corn and charred scallions recipe here Food Rick Stein's Mediterranean tales Words by Mark Hughes on 24 Nov 2015 Rick Stein tells of an amazing but dangerous fishing adventure during the shooting of his latest BBC food series, From Venice to Istanbul . It finds him bobbing about in the middle of the Bosphorus in a tiny dinghy dodging massive tankers all for the sake of some fresh blue fish. “It was one of those times where you have to see food through the eyes of the locals,” Rick says when we sit down for a chat about the series and the book of the same title at Bondi Icebergs on a sunny afternoon. “I was with Mesut, a retired fisherman and a great character and he had taken me to catch blue fish, which is the fish in Istanbul. But it wasn’t any old fishing trip – it was right in the middle of the Bosphorus, which, as you know, is the strip of water between Asia and Europe. “There is so much shipping going through there. There is a container ship every minute passing you and we are in this tiny little boat, right in the middle of the shipping lanes – there are bloody great tankers going either way. “The photography for it was fantastic because the cameraman was so far away on land with a telephoto lens, so it looks like we are about to be split in half! “We went back to this little fishing harbour just on the edge of the Bosphorus and it was just Mesut and his mates, just hanging down there; it is like they might just get up and go down there as if they are going to work. And he made this amazing fish stew with the blue fish.” A charmed life This is just one of the colourful stories behind the 100-plus delectable recipes featured in the latest book, and the way Rick tells it, bringing such life, charisma and energy to the tale is one of the reasons the affable English chef has been so popular as a television presenter. Alongside his TV adventures, he has published a pile of best-selling cook books, as well as run six acclaimed UK restaurants, plus Rick Stein at Bannisters on the New South Wales south coast. Despite all this, he is polite, generous with his time and almost apologetic for living such an enviable life. “I feel so privileged,” he says of his food presenter role. “I keep saying to people – you think I’m really enjoying this all the time – and I am, but it’s not like I’m on holiday, we still have to work.” Byzantine discoveries For his latest adventure he has tackled a veritable encyclopaedia of produce and ingredients beginning in Venice, travelling through the mystical heart of Hellenic cuisine, wading into the beguiling flavours of Croatia and on to the exotic food of Turkey. It is almost too much for one book. “I have to confess to just dabbling really, it is just the flavours of the area,” says Rick. Looking through the vast array of dishes, though, you get the feeling that he is being overly modest; garlic shrimps with soft polenta, Albanian baked lamb, Dalmatian fresh fig tart. Yum. “I have spent plenty of time in Greece and Italy over the years so this trip taught me a lot about the food and flavours of Croatia and Turkey, so I hope I have given a delicious enthusiast’s view of the food and flavours of the area.” From Venice to Istanbul is out now (Random House, RRP $55).