Celebrity chef Stein's Sydney flagship eatery opens its doors

 

Celebrity chef Rick Stein and his wife Sarah opened their new Sydney eatery on December 1. 

Rick Stein at Coogee Beach is certain to be a popular pre-Christmas venue, so bookings are recommended. 

The opening of the Flagship eatery marks a new coastal chapter for the duo. 

Perched above the sands at the soon-to-open InterContinental Sydney Coogee Beach, the 224-seat restaurant brings Stein's “fresh seafood, simply prepared” ethos to one of Sydney’s best-loved beachside destinations in time for the busy summer season.

“Sydney’s Coogee Beach is the perfect location for our flagship Australian restaurant," Stein said. 

"It’s relaxed yet sophisticated, with that incredible connection to the ocean that has always inspired my cooking. For us, this feels like coming home.”

Newly appointed head chef Colin Chun will be the man in the kitchen. He has over two decades of international culinary experience, including leadership roles at Hilton Sydney, Pullman and W Taipei. 

Chun is a long-time admirer of Stein's philosophy of simple, produce-driven cooking. 

The inaugural menu will celebrate local and seasonal seafood from New South Wales and beyond. The adjoining bar will offer an extensive drinks list, featuring coastal-inspired cocktails and a curated wine selection ideal for long lunches and sunset sessions.

“Working alongside Rick and Sarah to open Rick Stein at Coogee Beach is a career highlight," .said Chun. 

"Rick’s approach to seafood and seasonality has influenced my own philosophy for years, so I am excited to bring that simplicity and excellence to life for Sydney diners.”

The Coogee opening follows the couple’s restaurants at Bannisters by the Sea in Mollymook and Bannisters Port Stephens. The new venture is a collaboration with Australian partner Salter Brothers, who acquired Bannisters Group in 2024.

Rick Stein at Coogee Beach, InterContinental Sydney Coogee Beach, 242 Arden Street, Coogee, NSW 2030. Hours: Monday-Thursday 6pm-late. Friday-Sunday: Noon-3pm and dinner from 6pm. 

Bookings can be made at ricksteinatcoogeebeach.com.au

Moran launches his own range of gourmet stock

 

When you are a big-name chef you need to be careful which products you endorse. Each time you put your reputation on the line. 

Celebrated chef and restaurateur Matt Moran has this week launched a range of gourmet stock preparations to help home cooks create chef quality dishes at home.

There are three products in the My Perfect Stock range (chicken, beef and vegetable), which are now available in some independent supermarkets and at Woolworths, and in Coles stores from late April.

“While not everyone has the time, interest or know-how to make their own stock at home, we all know that a great stock can be the difference between a good dish and an exceptional one," Moran said.

"My Perfect Stock makes it so much easier to maximise depth of flavour and elevate home-cooked meals such as roasts, pastas and curries. 

"I’ve done the hard work for the home cook, using quality ingredients which have been slowly simmered with the right balance of herbs and spices.”

Moran has a plethora of awards to his name, has hosted TV shows, written best-selling cookbooks and owns celebrated dining establishments including Aria, Chiswick and North Bondi Fish.

The three products in the range, all have an RRP of $5.90/500ml. 

Stock is the foundation for countless dishes and is one of the first 

Moran has created several recipes to provide inspiration for the home cook using his chef quality stocks. The recipes, including Matt’s pea risotto, his Asian-style poached chicken and his much-loved  braised lamb shank pappardelle ragu, will be available on the back of the products and via his own website.  

“I have always been passionate about the Australian country and have profound respect for our farmers," he added. 

"My Perfect Stock uses 100% Australian beef and chicken, and these products are made in Australia using top-quality ingredients. Through my work I aim to nurture the bond between the land and the family dinner table and educate Australians about the journey of our food from farm to table." 

Celebrity chef recommends cooking with frozen chicken nuggets

Manu Feildel was one of Australia's most respected chefs.

Known as one of the judges of the cooking show My Kitchen Rules, he established himself as a culinary superstar as head chef at Sydney restaurant Bilson's before moving to open his own restaurant, Manu at L'Étoile, in 2009. The restaurant closed in March 2014, and a subsequent venture also shut its doors quickly.

Now the chef is spruiking for one of Australia's biggest chicken producer, Inghams, and suggesting that home cooks use frozen chicken nuggets to create Mexican-style tacos.

Here is the PR spiel - and no, it was not sent out on April 1.

"Celebrity chef, Manu Feildel, is getting back to basics with weeknight dinners cooking Mexican tacos with chicken nuggets."

Known for cooking fine French cuisine, Manu said: “We all have busy days, and after a long day - like everyone - I just want Dinner Done. As a father of two wonderful kids, I also face the challenges of getting dinner on the table quickly midweek.”

I think I might just leave this right there.