Chefs' Kitchen Hacks

No time? No worries. Leading chefs dish on how to cut corners without compromise.

- Harriet Davidson

Charlie Carrington, Atlas Dining 

Place a wet cloth under your chopping board so it doesn’t move while you’re cutting; it’s safer and means you can prep faster. And I’m yet to find a vegetable that tahini, seasoned with, say, olive oil and lemon juice, doesn’t taste incredible with, and it’s super-easy to make.

Lorraine Godsmark, Lorraine’s Patisserie 

If I’m really stuck for time but want to serve dessert, I cut strawberries in half, sauté them in a non-stick pan with a couple of spoons of sugar and cook them until they release their juices, creating a beautiful sauce. Then, I season them with crushed black peppercorns and serve them with a dollop of crème fraîche, or Maggie Beer’s ice-cream – it’s the best.

Ben Greeno, Hotel Centennial

Getting your ingredients prepped and laid out in front of you before you start cooking is always a big help with saving time. Even better if you can cook everything in one pan that can be transferred to the oven. Need a quick dressing? Mix vinegar through Maille Dijonnaise and you have yourself a 10-second vinaigrette.

Amy Hamilton, Liberté