Gastronomic Guys - The Ultimate Cooking Guide For Men

Aussie blokes get a relatively poor rap when it comes to their skills in the kitchen. Scroll through your social media feeds or search online, and you’ll encounter reams of stereotypical memes spruiking tropes of clueless men who don’t know their frypan from their stockpot and whose cooking skills extend not much further than burning toast. Those who can fry an egg without setting fire to the kitchen are generally faced with patronising “cooking for dummies” guides.

Well, men of Australia, we’ll make a massive call here: we’re on your side on this one! There are undoubtedly plenty of guys who fit the above mould, but we reckon that many more are perfectly capable of finding their way around the kitchen and putting up delicious meals for their partners and loved ones.

Need proof? Heston Blumenthal, Jamie Oliver, Yotam Ottolenghi, Gordon Ramsay, Anthony Bourdain, Marco Pierre White, David Chang, and our very own Curtis Stone and Jock Zonfrillo, just to name a few, are (or were) all proud owners of both X and Y chromosomes who have managed to make it to the pinnacle of their craft.

Maybe you’re a red-blooded Aussie male who wants to send your current or prospective partner weak at the knees with a romantic, home-cooked meal. Alternatively, perhaps you’re on the other side of the gender equation and see the potential in your man to be a whizz at the stove. Maybe you just think he’ll look cute in an apron? Whatever the case, it’s time to trade screwdrivers for spatulas, angle grinders for saucepans and get those blokes cooking!

Step 1: Get On The Tools

If you’re serious about levelling up your cooking game, the secret is choosing the right cookware that is practical, good value and, most importantly, excellent quality.

El cheapo items from the Two Dollar shop may seem like a bargain, but as with everything else in life, you get what you pay. They are invariably flimsy, poor quality. Often these too-good-to-be-true non-stick pots and pains contain harmful chemicals that have been shown to cause illnesses in humans

While the price tag may seem inviting, bargain basement cookware typically lasts about as long as a six-pack of VB at a Sunday afternoon barbie. Rather than pay to replace your pots and pans every few months, it makes better long-term economic sense to invest in better quality cookware at the outset. It’ll save you money in the long run, and the superior performance will enhance, rather than impede your progress as a budding cook.

The good news is that with a relatively manageable number of items, you can have pretty much everything you need to smash it in the kitchen:

• A couple of sturdy, great-quality, non-stick ceramic frying pans or skillet: These workhorse items will be your primary go-to for many stovetop jobs
• Some great-quality saucepans: For (no surprise here…) saucy jobs. The higher sides will keep more heat in and prevent splashing.
• A solid stock pot: For soups, stews and casseroles
• If you’re looking to save time and effort, you can always go for a package deal! Our superb Click Chef non-toxic, non-stick ceramic 8-piece cookware set has all the elements you need to whip up pretty much anything you set your mind to. With ingenious detachable handles, they’re a cinch to store and will save you precious cupboard space.
• Some great, sharp knives: You don’t need to go crazy. Two or three knives in different sizes will suffice for virtually every job. Just make sure to keep them as sharp as a Hattori Hanzo, as this will make a massive difference to your countertop work.
• Silicone spatulas, spoons, tongs and ladles: If you’re using non-stick cookware, metal utensils will damage the surfaces before you know it. Silicone protects your cookware and will ensure you get the most out of its lifespan.
• Good quality auxiliary utensils such as a vegetable peeler, garlic crusher, cutting boards and microplane. Skimping on these items will end in tears, so don’t be stingy. Invest in good quality versions of these kitchen essentials, and you can thank us later.

While there are no shortcuts to cooking, there are some electrical appliances that you can employ that will not only make your life easier, but actually help you be a better chef.

Now that you’re all kitted up, it’s time to start cooking.

Step 2: Embrace The Gadgets

Peek into any garage or workshop and you’re odds-on to see the place littered with newfangled doovelackeys and wotchamacallits, with perhaps the odd whosiwhatsit thrown in for good measure. Gadgets are man’s best friend.

Harness this fascination to your advantage and put technology to work in the kitchen with spectacular results. The tech revolution has not left the kitchen behind. By a long shot. Here is just a small selection of incredible, advanced tools that you can use to not only make cooking easier and more accessible, but also boost your skills more than you thought possible:

1. Air Fryer: This modern marvel defied the naysayers and has become a staple in kitchens worldwide. Air fryers are easy to use and utilise state-of-the-art technology to help you make and enjoy your favourite crispy foods, without all the fat and calories from traditional frying.
2. Slow Cooker: An incredibly versatile appliance that makes soups and stews a breeze. There are so many ways to use a slow cooker. However, those starting on their culinary adventure will find that they are an efficient and time-saving way to create superb soups and stews with the flick of a switch.
3. Rice Cooker: Rice may seem like the simplest of foods, but it is devilishly tricky to cook perfectly on the stovetop. With a top-quality rice cooker, you’ll get perfect, fluffy, delicious rice every time to accompany your creations. Any rice cooker worth its salt can also be used for other grains such as quinoa, barley, and bulghur. They can usually also cook beans, steam vegetables and perform numerous other tasks.

A word of warning: Be selective in which gadgets you throw your weight behind. The above list and other kitchen-tech marvels will aid you on your journey. Do your research, read the online reviews and figure out which aids are truly going to add value to your quest for menu mastery. So, step away from the snazzy banana slicer, put down the useless mechanised potato peeler, toss your electric hot dog maker and focus on the tools that matter.

Step 3: Organise to Appetise

Any dedicated DIYer knows that planning and organisation are the keys to a successful project. The same principles apply emphatically to your work in the Heart of the Home.

Think of cooking like flatpack furniture: All the pieces come numbered and ordered, and the hardware is in their own assigned spaces, readily laid out for easy access. The instructions are clear, and you wouldn’t think of not following them, right?

If you can think this way when assembling a desk or bookshelf, it’s no great stretch to apply the same mindset to your dinner preps. Let’s look at how this works in practice:

1. Read The Recipe

It sounds so simple, but so many kitchen disasters can be avoided by reading the recipe thoroughly before starting to cook. Fail to do so and you may end up scrambling maniacally around the kitchen, looking for the next ingredient, while the onions and garlic erupt into flames on the hob.

Take a few minutes to read the recipe before picking up a spatula in anger. It will help you visualise what you need to do and when, properly plan what ingredients need to be ready when, and what equipment you need at each step of the process. The result will be a smooth, organised cook that will look as beautiful as you’re newly built bedside table, but taste infinitely better.

2. Follow The Recipe

There is a delicate science to cooking. Ingredients, heat, cookware and movement all come together in a graceful dance of deliciousness that produces your desired results.

Remember that every recipe you read has almost certainly been tested and refined dozens of times before it went to print or was published online. The recipe creator has done all the hard work and made the mistakes for you, so follow their lead and stick to the game plan.

While the temptation may be there to go a little bit off-road, as you’re in the early stages of developing and learning the craft of cooking, it pays to stick to the recipe like glue. When you have more experience and have honed your instincts somewhat, that will be the time to get creative.

3. Prep & Arrange Your Ingredients Before You Start

Remember the flatback analogy? This is where it comes to the fore. The French have a fancy name for it: “mise en place”, but that’s just a suave way of saying “making sure that everything you need is ready to go before the pan hits the flame”. If there is a straightforward hack that will make your life easier and elevate your skills, this is it.

• Gather all your ingredients - every single one!
• Now it’s time to put your awesome knives and utensils to good use. Peel, chop, slice, julienne, dice, mince, juice and zest all the fresh items according to the directions in the recipe. Then, arrange them so that they’re reachable and ready to go when needed.
• Do the same with your wet ingredients, powders, herbs, spices and seasonings, being sure to measure them all out carefully according to the recipe.
• Arrange all your bottled, packaged or canned ingredients neatly and in order.
• Have the required cookware, utensils, measuring spoons and cups on hand so they’re easy to grab, and the saucepan doesn’t boil over while you’re rummaging through the cupboards and drawers.

It’s that easy to organise your cooking. Just a few simple, logical steps are the key to stress-free and error-free cooking. Without the panic and the mishaps, you’re giving yourself the best chance to nail the recipe and deliver a perfect meal that will have them swooning.

Basics Are Brilliant

Cooking is 10% flair and 90% fundamentals. Overcomplicating matters invariably leads to failures, so focus on the basics, and you’ll be well on your way to kitchen mastery.

Rule 1 - The Elements of Success:

Pretty much all cooking can be boiled down (pun intended) to four simple elements - Salt, acid, fat and heat. Get these elements right, and the rest is a cakewalk.

• Salt: Too much salt makes food inedible. Too little, leaves it bland. Salt is not just a seasoning; it helps bring out the natural flavours in all our ingredients and activates our palates to taste them more sharply. Getting the seasoning right is a critical part of the puzzle.
• Acid: Most dishes will have some kind of acid (citrus, vinegar, tomato, fruits, yoghurts and others). Acids not only tenderise your meats and vegetables but also have a complex interplay with salt and sugars in your ingredients. Finding the right balance will take your cooking to the next level.
• Fat: Oil, butter and lard are not just lubricants that stop your food from sticking to the pan. Our brains are wired to release endorphins when fats hit our palates, which provides much of the pleasurable sensation we experience when eating rich foods. Like acids, fats interact with salt and sugars to create complex profiles that can elevate food to greatness.
• Heat: It’s no secret that heat is the alchemy that transforms ingredients into meals, bringing everything together in the kitchen. The secret is learning to control heat and tailor it to your cooking dish. Searing and sealing meat or fish requires a short burst of high heat, while a stew or casserole can be simmered to perfection at low heat for hours.

Like Zen, good cooking requires subtlety and balance. Work on these basics and you’re assured of success.

Rule 2 - Simple is Best:

By all means, experiment with different ingredients and flavours. However, it pays to remember that simplicity is frequently the pathway to great-tasting food. A splash of extra virgin olive oil, a sprinkle of salt, a healthy crack of pepper and your favourite fresh herb are often sufficient to bring out the absolute best in your food. Overdoing the job with too many competing flavours can create a chaotic mess that makes little gastronomic sense and falls flat on the tastebuds. Of course, certain cuisines call for more complex flavour combinations, such as authentic Indian cooking or comforting Mexican food. However, even these typically rely on a manageable number of base ingredients, and many of the best dishes will utilise just a few of these at a time.

Rule 3 - Rock Your Repertoire:

Variety may be the spice of life, but when it comes to establishing and consolidating your cooking skills, you’re better served by selecting a smaller number of recipes you love and perfecting them until you can produce spectacular results every time. Make sure to diversify your go-to list so you’re not only keeping the menu varied, but you’re also fine-tuning a range of different types of cooking and using a wide variety of ingredients.

So, What Are You Waiting For? Let’s Do This!

The time has come to prove to yourself, and the world, that Aussie blokes can not only survive, but thrive in the kitchen. Start with the advice above and with hard work, persistence and perseverance, you’ll be churning out restaurant-quality meals before you know it. Ready to get cooking? Explore our recipe collection for healthy and delicious meal ideas to start with.

Note:
1. ABC News, March 9, 2025: Australians share how they tackle housework as survey reveals women still do more