Chef profile: Rachel Khoo
1 What tools do you use in your kitchen on a daily basis?
Rachel Khoo A sharp chef's knife, a silicone heatproof spatula, and a speed peeler.
2 What tools do you love, but don't use quite as often?
RK A mandolin for slicing and my Eiffel Tower cookie cutter.
3 What is the one kitchen item you can't live without?
RK My battered enamel blue and white mixing bowl. (With all her pastry baking, we’re betting that bowl gets a workout.)
4 Describe your kitchen style.
RK Fun, fresh and approachable.
5 What are some of your favourite cookbooks?
RK The Flavour Thesaurus by Niki Segnit and Asian Dumplings by Andrea Nguyen Momofuku.
6 What is your favourite thing to cook/bake?
RK One of my all-time favourites is dulce leche brioche buns. You can find the recipe in my new cookbook, The Little Paris.
7 What food item are you obsessing over right now?
RK Homemade fruit ice lollies.
8 Favourite spice/herb?
9 Strangest thing you have ever eaten?
RK Snails with foie gras in a choux pastry bun.
10 Best dish you've ever eaten?
RK Won tan mee [noodles with won ton dumplings].
11 Favourite childhood food?
RK Homemade schnitzel and fries.
12 Favourite food destination?
RK Paris. (Of course!)
13 Tea or coffee?
14 Biggest guilty pleasure (food wise)?
RK Salt and vinegar crisps.