FoodNeil Perry

  • April 4, 2016
  • St. Collins Lane

Ever wondered what a top chef’s fridge looks like? See what are the must-have items inside Neil Perry’s fridge as he opens his first Burger Project in Melbourne at St. Collins Lane.

If we looked in your fridge right now what would we find?
Zucchinis, cucumber, spinach, parsley, apples and ginger for juice in the morning.  Strawberries, raspberries and blueberries with Meredith sheep’s yogurt for modern Bircher muesli, Grosset Champagne, Giaconda chardonnay and sake. French and Australian butter, vegemite. Matcha Mexican chilli paste, chipotle in adobo sauce, tortillas, Pixian chilli paste, gochujang, red miso, kimchi, sesame oil, soy and fish sauce, milk, Reggiano Parmesan and Gruyere cheese.

What’s always on your weekly shopping list?
Meredith sheep’s milk yogurt, oats and fresh veg for juicing, always a must for breakfast. 

Where’s your number one pick for fresh produce?
Butchers like Victor Churchill or Hudson Meats have so much better quality products on offer than a supermarket.

What’s the one fridge or pantry item you just can’t live without?
Salt: it makes everything taste better.

What’s your go-to snack to make at home?
Slices of apple and Gruyere cheese.

What does dinner at your place usually look like?
Mexican, Thai, Korean, Japanese, Italian or BBQ – it all depends on how we feel that day.

Make from scratch or buy ready-made?
–       Mayonnaise – make
–       Pesto – make, in mortar and pestle only
–       Stock – make
–       Jam – buy
–       Pasta – make and buy some
–       Pastry – make
–       Sausages – buy

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