QUOTES by John Tiffany
Find most favourite and famour Authors from A.A Milne to Zoe Kravitz.
My food hero would be someone like Elizabeth David, because I think what she did for Britain was amazing. Also David Thompson, an Australian chef who does Thai food and really understands the basis of it, has always been very inspiring.
Quote by -John Tiffany
Let's be honest, we all love a roast, but Sunday lunch could be a huge plate of salade nicoise; it could be eggs benedict; it could be a barbecue. The important thing is you're making an effort, and you're all together.
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MasterChef's' about real people and for real people. It's aspirational and inspirational. There's nothing snobbish about it.
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You can't blame another person for your world being different - or things like divorce. It gets right on my goat when people don't take responsibility.
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Markets have long been at the centre of communities, not just somewhere to drop in and grab a bag of groceries, but a hub, a meeting place, and always a place to stop and eat.
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Cutting out meat or fish I could maybe just about manage - living without either? I can't see myself doing that ever, ever, ever.
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If you go to a restaurant and you go with people you like, your food will always taste really good.
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I like to reactivate my body after a long journey by getting the sun in my eyes.
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Restaurant kitchens are highly pressurised environments, with lots of young men, and that means one thing: testosterone. It's not brutal - it's military. It is regimented, tough. People are put into compartments and have to do exactly what they're told or the whole thing falls apart.
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There are three types of palate. There's the palate that can't taste anything, there's the normal palate, and there's the Super Palate. I don't think I've got a Super Palate, but it's pretty good.
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People sometimes forget that Sydney is a harbour and it's the ferries that make it unique.
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There is no way in the world that a vacuum cleaner will ever be obsolete - they use them for swimming pools, they use them for houses, they use them for industrial purposes. They're fantastic things.
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I think a robot butler would be a great idea for certain things. But the idea of anybody coming into my bedroom and doing stuff for me, besides my wife and I - such as giving you tea in the morning - I just find a bit irksome.
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The most important ingredient of Sunday lunch is the conversation. Without that, it's dead and gone.
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I like all my jackets to be on wooden coat hangers, all facing the same direction.
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My grandmother would let me stand on a stool stirring gravy in a large roasting dish in front of a wood-fired stove at the age of six. She wasn't worried about the whole health and safety stuff.
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It seems that the more we travel, the more we want flavour and variation in our food - and the bolder it is, the more addictive those flavours will be.
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Australia is an extraordinary country full of people who eat extraordinary food. There are Greeks, Italians, Vietnamese, Koreans, Chinese, Brits. It's so varied.
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I got quite into Spam once, in Korea. On their Thanksgiving, they give boxes of it to their friends. I fry it in batter with herbs wrapped around.
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Pumpkin and nutmeg tarts are a small, sweet version of the classic tart, a combination that is a particular favourite of mine.
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Fish and chips by nature are greasy, so we put vinegar on it and we like it because it helps our digestive system. The vinegar breaks down the fat.
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I love the island of Majorca. I love the beach at Cala Ratjada, which is on the far side of the island where not many Britons go.
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What I'm trying to do as an Australian is to say to people, 'You've got to go back out to Australia,' because there are rural communities that really rely upon tourism to continue to go.
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My nanna was an extraordinary lady, and a good old-fashioned cook. She'd just be pottering around, cooking dinner for 25 people on a wood-fired stove without a problem.
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My father did lots of things. He had an orange-juice factory. He did real estate. He did commercial selling. He was always up and about doing all sorts of weird and wonderful things and being adventurous. I always admired his self-discipline. He was very good at getting everything done. He was very tidy.
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I ate some really amazing food in Thailand. I had river turtle, and dried rat, which was quite chewy and interesting and a bit like biltong.
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Those who know me well will tell you that I love a market, and when I say market, I mean food market. No matter where in the world, they allow me to soak up the culture, to hear the rhythmic chattering of the local people and traders, and take in the all-important smells, pungent and intoxicating.
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I have no qualms with people who want to be vegetarians; it's just foolish. They are missing out on the best things in life: meat, cheese, proper Christmas pudding.
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Raft Point is among the greatest examples of ancient indigenous art we know of.
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The culinary world is a fascinating place that has been influenced over the centuries by culture, religion, fashion, war, art, science and, more recently, globalisation.
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Street stalls, be they in Korea, Thailand or anywhere else in Asia, in a covered market or simply on a street corner with a few brightly coloured plastic stools and tables, are my favourite places in the world to eat.
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I never use organic vegetables. Why would you want to? The idea of taking a courgette grown in a third-world country in an organic field, packed into a polystyrene box, flown across the oceans, washed in chlorinated water, packed into a foam box, driven halfway across the country, wrapped in plastic and stamped 'organic,' what's the point?
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Sydney has the world's best swimming pool. Walk through the Botanical Gardens and you come to the Andrew 'Boy' Charlton Pool on Mrs Macquaries Road, with incredible views of Finger Wharf and the Harbour.
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I want people to throw on a hat, head out into the outback and see the real Australia. You can do it how you want - independently in a 4WD, camping under the stars, or being treated like a king in a luxury homestead or on a cruise.
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People think the restaurant industry is hard and takes no prisoners, but so does baking, so does retail and so does bus driving. You can't blame your job.
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I have to admit to not being a great turkey fan unless they come from Paul Kelly at Kelly Turkeys.
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The food I had as a child was not complicated, but by heck it was tasty. My Nanna's cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake.
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In our family a whole ham on the bone would be bought three days before Christmas, and then stored in a pillow case and left in the fridge so anyone can take the huge thing out and slice it.
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As I'd travelled, I'd seen more and more people drinking rose. Given the amount of grapes we grow in Australia, I just said, 'Why wouldn't we be making rose?'
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The most used thing I have is my wok. I prefer it to a pan or pot. It is my wonder. They're really easy to clean, I am a lazy cook like that, so it appeals.
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I'm a culture person when I'm working, so my downtime is beach time: sand, surf and a barbecue.
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Yes, I am a judge on 'MasterChef,' where I taste thousands of dishes, and yes I am a trained chef which has had me commanding some of the biggest brigands a kitchen has ever seen. Yes, I have travelled the world and cooked on television and at food shows up and down the country, but in my heart I am a home cook.
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