At the table with: Pete Evans

At the table with: Pete Evans

Those familiar with Channel 7’s recently wrapped up My Kitchen Rules, more commonly referred to as MKR, would know of chef, food personality, and author Pete Evans. But when he’s not caught up in the MKR hype, Evans is spreading the word of the paleo lifestyle, a diet based around consuming a balanced diet excluding dairy, grains, and processed foods. He recently founded The Paleo Way, an organisation aimed at helping people ease into the paleo lifestyle.

However, prior to all of this, it was Evans’ creations as executive chef for Hugos Restaurant Group, which owns Hugos Lounge in Kings Cross and Hugos Manly, that saw him recognised for work his work in the kitchen, and even a Chef’s Hat at one point.

Who is your inspiration?
I am inspired by nature, by people from all walks of life and ages, and of course my beautiful family.

What’s currently in your pantry?
Nuts; dried herbs; spices; a variety of good-quality oils, including coconut, macadamia, avocado, and olive oils; coconut milk; coconut flour; almond meal; tamari; fish sauce; and apple cider vinegar.

What’s in your fridge?
Seasonal veggies; nut milk; organic, free-range eggs; nut butter; some low-sugar fruits, such as olives and avocados; and good-quality organic, free-range and sustainable animal proteins from land and sea sources.

Best thing to come out of the microwave?
I don’t use microwaves at all, and never will.

What did you last eat?
Breakfast. It was a chicken bone broth I had leftover from last night’s dinner, so Nic and I added an egg, a few leafy greens, some mushrooms, and it was pretty darn tasty if I do say so myself!

Where do you like to go for a feed?
The kitchen at our farm; I really love cooking at home with Nic and the girls because for us each and every meal is a real celebration. When I was in the UK recently, I was encouraged by the number of top restaurants whose menus included many paleo items, and I’m excited by the passionate chefs all over Australia who are opening up establishments that allow people to eat out without compromising their health goals. But for me, nothing ever beats a home-cooked meal.

When I’m not cooking, I’m…
Surfing. I’ve got an upcoming surfing holiday planned, and I can’t wait to get into the pit of some big, meaty waves. The reason I love surfing so much is that it allows me to truly be in the moment. My only focus when I’m out there in the ocean is letting the waves wash over me and paddling hard to catch the ones I want to play on.

Butter, margarine, a mix or neither?
For me, neither I am a natural fat boy through and through. I love coconut oil, beef tallow, pork lard, duck fat, and chicken fat.

Tools I can’t live without
I’ve got a new kitchen tool obsession – a Culture for Life jar. It’s a product we developed with Australia’s fermentation queen, Kitsa Yanniotis, who creates a range of awesome products called Kitsa’s Kitchen. I use the jar on a weekly basis, it is awesome and provides the body with amazing good gut loving healthy bacteria.

Cookbooks I always return to…
I like to use my friends’ recipes wherever I can, and I’m lucky to have access to so many. I really like our trainer Luke Hines’ recipes, and I’m also a big fan of Seamus Mullens.

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