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| Tom Rutledge. |
TOM Rutledge, chief executive of HelloFresh Australia, reveals his highs and lows of dining.
Best recent dining experience: Nomad, Sydney — its pig-ear sambo and Middle Eastern steak tartare are highlights.
Must-buy ingredient:Lemons! I buy them compulsively. A lemon is a marinade, a salad dressing, and a good friend of gin.
Most embarrassing pantry item:We have a lot of noodles in our pantry. Of the two-minute variety, but I’m actually quite proud of the collection so I’d have to nominate weevils instead.
Can’t live without:Chilli. I put it on everything. I’m especially fond of shichimi togarishi, the Japanese chilli powder.
What I’m cooking at home: A lot of cauliflower. It roasts well with za’atar for a salad and the couscous version is a revelation.
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| Lamingtons: Making a cultural comeback in Australia! |
Next big thing:I predict a re-emergence of 1970s and 80s Aussie suburban fare. The Australian Women’s Weekly will become a weekly once more with a meal planner.
Goodbye cultural cringe, hello tinned pineapple rings and lamingtons.
I hate: Turkey breast meat. It’s such boring and uninspiring stuff.
Favourite cuisine:Christmas! Ham, prawns, stuffing, mince pies, brandy butter, cheese, egg nog, turkey sausages, mulled wine, smoked salmon, cumberland sauce. And more cheese. Such fare is likely the reason we only get one Christmas a year. We’d all be dead if it came around more often.
Worst meal I ever ate:I’ve repressed most memories from my half-decade at boarding school. Sausage-skin curries feature highly on the trauma scale but they’re eclipsed by offal jamborees masquerading as goulash.
Biggest culinary influence: Jamie Oliver. I was given his first book when I was still at school.
It was a revelation because all of a sudden cooking seemed like a respectable pastime for a young bloke. The recipes were both achievable and interesting.
Favourite cookbook: I really like Frank Camorra’s books — there’s a tale for everything. I’m currently trundling through Movida Solera. It makes me nostalgic for Andalusia where I’m yet to even go.
My last supper: Paté. Jamon. Sausages. Lamb cutlets. Mac cheese. Lemon delicious and stilton for pudding. I’d have the prison warden serve buttery chardy, Barolo, and a splash of Amaro as well.
HelloFresh is a weekly food box service delivering recipes and ingredients to your home. hellofresh.com.au
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