In the world of culinary arts, the right condiment can transform a dish from ordinary to extraordinary. From the tangy bite of mustard to the umami depth of soy sauce, condiments are the unsung heroes of the kitchen. Recently, ten renowned Australian chefs shared their go-to condiments, revealing the secret ingredients that elevate their culinary creations. These chefs, each with their unique style and preferences, offer a glimpse into the diverse world of flavors that define contemporary Australian cuisine.
Dan Hong: Kombu Tsuyu
Dan Hong, the executive chef at several Sydney eateries and host of The Streets Hong Kong on SBS on Demand, swears by kombu tsuyu. This Japanese-style soy sauce, enriched with kombu and bonito, is both sweet and lower in salt compared to regular soy sauce. Hong prefers the Yamasa brand for its versatility, using it as a base for noodle dishes, dressings, and even to season broths. “If instant noodles turn out too watery, a splash of kombu tsuyu restores their depth,” he explains. His children enjoy it mixed with rice, sesame oil, and seaweed, calling it “tasty rice” (The Guardian).
Karen Martini: Yuzu Kosho
Karen Martini, cookbook author and culinary director at Saint George restaurant in Melbourne, is passionate about yuzu kosho, a paste made from yuzu zest and chili. Martini began experimenting with this condiment when fresh yuzu became available in Melbourne, creating versions with mandarin and red chili. Traditionally served with rich meats or sashimi, Martini enjoys it with roast duck and grilled seafood. “I recently incorporated it into quickly stir-fried cabbage cooked in bacon fat,” she shares (The Guardian).
Alejandro Huerta: Valentina Hot Sauce
Alejandro Huerta, head chef and co-owner of Comedor wine bar in Sydney, brings a taste of Mexico to Australia with Valentina hot sauce. This spicy and tangy sauce, made from vinegar, garlic, and chilies, is a staple on restaurant tables in Mexico. Huerta fondly recalls packing a small container of it in his lunch as a child to enjoy with jicama or cucumber. “Living in Australia, I frequent the cinema weekly and have missed that flavor combination, so my wife brings a bottle of Valentina along for our popcorn,” he reveals (The Guardian).
Stephanie Feher: Lee Kum Kee Chiu Chow Chili Oil
Stephanie Feher, cook and Instagram influencer at Dragon Sup Club, favors Lee Kum Kee Chiu Chow chili oil. Known for its balanced flavor, this chili oil complements a variety of dishes without overwhelming them. Feher appreciates its straightforward ingredients: soybeans, garlic, chili peppers, sugar, sesame seeds, and MSG. “I enjoyed it in hot pot yesterday, and it works wonders on pizza, in dumpling dipping sauces, and with creamy dishes like burrata,” she says (The Guardian).
Neil Perry: Horseradish Cream
Neil Perry, chef-owner of Margaret restaurant in Sydney, enjoys topping his steak with horseradish cream. This condiment adds a hint of heat and creaminess that complements the flavors of dry-aged steak without overshadowing them. Perry makes this condiment by grating fresh horseradish and blending it with mayonnaise and whipping cream. “It offers a subtle flavor with a pleasant warmth,” he notes (The Guardian).
Bart Jr: Sambal Oelek
At Bart Jr, sambal oelek, an Indonesian chili paste, is the most frequently used condiment. This fermented chili paste adds a delightful kick to various dishes. The chefs at Bart Jr appreciate its ability to enhance flavors without overpowering them, making it a versatile addition to their culinary arsenal (The Guardian).
The Importance of Condiments in Culinary Arts
Condiments play a crucial role in the culinary arts, offering chefs a way to enhance and balance flavors. According to the Food Network, condiments like Kewpie mayonnaise, Dijon mustard, and Red Boat fish sauce are essential in many professional kitchens. These condiments provide chefs with the tools to create complex flavor profiles that delight the palate.
Training and Expertise of Australian Chefs
Becoming a chef in Australia requires formal qualifications and extensive hands-on experience. Chefs typically complete a Certificate III or IV in Commercial Cookery, often through an apprenticeship, which provides them with the practical skills needed to excel in the kitchen (Training.com.au). This rigorous training ensures that chefs are well-versed in various cooking techniques and knowledgeable about a wide range of ingredients and condiments.
Conclusion
The favorite condiments of these ten Australian chefs highlight the diverse and dynamic nature of contemporary Australian cuisine. From the umami-rich kombu tsuyu to the fiery Valentina hot sauce, these condiments are integral to the chefs’ culinary creations. By sharing their secret ingredients, these chefs offer a glimpse into the flavors that inspire them and the techniques that define their cooking. Whether you’re a home cook or a professional chef, experimenting with these condiments can elevate your dishes and bring new dimensions to your culinary repertoire.
