Peter Doyle is the executive head chef of two-hatted est. restaurant in Sydney and has grown to become one of the country’s industry legends. He has been awarded several accolades for his French-influenced cooking, including a Sydney Morning Herald Professional Excellence Award in 2004 and 2011.
Who is your inspiration?
Fellow chefs, seasonal produces, and anyone who has written a good cook book
What’s currently in your pantry?
Pasta, tuna, sauces, and museli.
What’s in your fridge?
Jamon, cheese, fresh fruit, condiments, salad leaves, and white wine.
Best thing to come out of the microwave
No idea only because I don’t own one.
What did you last eat?
Museli for breakfast.
Where do you like to go out to eat?
Ormeggio, Sepia, and 10 William Street are my go-to but it all depends on the mood I’m in, and whether I’m after something casual or more upmarket. These days though I’m noticing everywhere is starting to serve some really honest and clean tasting food.
When I’m not cooking, I’m….
Relaxing usually surfing or reading.
Butter, margarine, a mix or neither?
Butter every time for all needs and uses; never margarine.
Kitchen tools I can’t live without
Sharp knives, microplane, measuring jugs/scales, and whisks.
Cookbooks I always return to
There are way too many to name! I have hundreds, so it depends on what I need to look up.