16 Top Chefs Share Their Cooking Hacks

Becoming a good home cook doesn’t happen overnight. It takes years of trial, error, and at least one overcooked Sunday roast, or potluck dish that’s saltier than the Dead Sea. While there are no shortcuts to practice, there are low-effort ways to maximise flavour and the overall cooking experience.

At Broadsheet, we chat to top chefs every day – and we’ve asked them for simple, clever ways to improve your home cooking.

According to Masterchef 2025 winner Nat Thaipun, there’s one element that “brings a dish to life”: acid. “Most home cooks underestimate how a squeeze of lime or a splash of vinegar can completely change a dish,” she tells Broadsheet.

Top Melbourne chef Hugh Allen, of Vue de Monde and Yiaga, says it’s important to take care of your tools. “A sharp knife changes everything; it’s safer, cleaner, and makes prepping food actually enjoyable.”

And for one of Australia’s most famous chefs, it’s all about one set-and-forget freezer ingredient. “Always have some homemade chicken stock in the freezer,” says Peter Gilmore of Sydney fine diners Bennelong and now-closed Quay.

Whether you spend your weekends scouring cookbooks for the perfect technique, or you’re just looking for a few reliable wins to bolster your repertoire, you’ll find chefs’ top tips to lift your game right here.

For more cooking hacks, check out our popular series, Kitchen Hacks – which offers tips from Josh Niland, Junda Khoo and more top chefs.

Giovanni Pilu, Pilu at Freshwater, Sydney

“Use your pasta water. When making a sauce, always save a cup of the pasta cooking water: it’s starchy and helps bring everything together. It’s how we do it in restaurants, and it makes a huge difference to the texture and flavour of the final dish.”

Reki Reinantha, Atsu, Sachi and Common Cuts, Melbourne

“Taste as you go. It sounds simple, but seasoning gradually and adjusting constantly will change your cooking completely. Don't just believe in the recipe you see online.”

Oscar Solomon, The Apollo Group, Sydney/Brisbane

“Time. Allow yourself a little more time to cook! It can become meditative. Life is way too fast and chaotic, but by giving yourself some a little extra time to cook you can really enjoy what you’re doing.”

Sol Yoon, The International, Sydney

“Season earlier than you think. Salt is not just flavour, it’s structure.”

Peter Gilmore, ex-Bennelong and Quay, Sydney

“Always have some homemade chicken stock in the freezer. Using a little bit of homemade stock when you’re making a curry or a braise adds a depth of complexity that commercial stock can’t replicate.”

Toby Wilson, Sydney

“Learn to heat tortillas properly for tacos: good corn tortillas – La Tortilleria is your best bet in Oz – cooked hot and fast on a dry cast-iron pan with a quick spritz of water to keep them steamy. They should be soft and ever so slightly stretchy with no dry bits or curled edges.”

Annita Potter, Viand, Sydney

“I am not sure whether it’s a hack, it’s just what my friends tell me when I cook for them: 'You use the amount of salt and butter in your cooking we [wish] we could.’”

Hugh Allen, Vue de Monde and Yiaga

“It’s basic, but sharpen your knives! A sharp knife changes everything; it’s safer, cleaner and makes prepping food actually enjoyable. Either learn to do it yourself with a whetstone, or use one of the many professional services around.

“Phillip & Lea on Gertrude Street [in Melbourne], Chef’s Armoury in Richmond or Kaz’s [Knife and Kitchenware] in Prahran are all great places to start.”

Paul Farag, Sydney

“Use all your senses. From the moment you embark on cooking a recipe, you should pay attention: read the recipe a few times to familiarise yourself with it and make sure you are aware of everything [coming up]. Cooking requires all of your senses – smell, sight, sound, touch, taste – you need to be present and understand why you do each step. It needs to be executed with purpose.”

Carley Scheidegger, Corner 75, Sydney

“Have homemade stock in the freezer. We always have chicken stock in one-litre containers ready to go. It makes dinner so much easier and tastier when you’re short on time.”

Nat Thaipun, Masterchef 2025 winner, Melbourne

“[The] easiest way to level up your home cooking is to have a good variety of acids on hand – like different vinegars, citrus, tamarind, or even fermented things. Most home cooks underestimate how a squeeze of lime or a splash of vinegar can completely change a dish. It doesn’t just add sharpness, it lifts the whole thing, balances out fat, salt and sweetness, and brings a dish to life. Taste as you go, and don’t be afraid to experiment. Acid is your best friend in the kitchen.”

Gareth Whitton, Tarts Anon, Melbourne

“Keep your kitchen and area clean as you work! A clean section is a clean mind – and it applies to [a] professional kitchen as much as it does at home. If you cook in a mess because you’re trying to get stuff done quickly, you’re just borrowing time from later on when you will need to go back and clean everything anyway.

“Also, learn how to season things, because not everything needs the same treatment. Fat is flavour, and the Maillard reaction – caramelising sugars and proteins – is the easiest way to boost the flavour and texture of dishes.

“Low and slow isn’t always just for braising, sous vide, stewing or confiting food. When I cook chicken breast, I’ll only cook the skin side on the heat. Once the skin is crispy, I’ll flip it over, put a lid on it and take it off the heat. The residual heat cooks it just perfectly, then once it’s had time to rest, it’ll be super juicy.”

Nik Hill, Porcine, Sydney

“Buy some copper cookware and a small maryse.”

Declan Cleary, Masterchef contestant

“Use more acid! A splash of vinegar or a squeeze of lemon at the end can completely lift a dish and bring balance to the whole thing.”

Stefano Marano, Avia, Sydney

“Be organised, plan ahead and keep your kitchen tidy – it will make cooking so much more enjoyable. And ah, of course, make sure you have a glass of wine in your hand all the way.”

Lily Davies, Pomme Table, Sydney

“Elevate your cooking by adding a variety of textures to your dishes. It might take an extra step or a bit more thought, which of course we can’t always be bothered to do, but it makes a big difference. For example, topping a pasta with pangrattato not only adds crunch, but also brings in new flavour layers, creating a more complete bite and a more satisfying mouthfeel.”