Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.
Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.
These exotic vegetables are easily found in large Asian markets. If you can’t find them, substitute regular green beans and broccoli.
This nontraditional take on deviled eggs balances the richness of the egg yolks and crabmeat with the flavors of ginger, chile, and lime.
Bagna cauda is a warm sauce made with anchovies, garlic, and olive oil. It’s the perfect accompaniment for the fresh, crunchy radishes and lardo.
If Little Gem lettuce is unavailable, bright green, crisp hearts of romaine or baby romaine are a fine substitution.
Sesame tahini adds a nutty, earthy flavor to this salad.
The delicious flavor of roasted cauliflower and broccoli cannot be overstated. If you have never indulged, you are in for a real treat. If you have, in this recipe the…
The vibrant color of this hummus, matched by its deep flavor, will get everyone at your next party talking. Serve with fresh vegetables, pitas, or crackers. For the roasted garlic,…
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