10 minutes with: Miguel Maestre

Miguel Maestre, a Spaniard who has made Sydney his home, and powered his way up the ranks. Miguel was always destined to cook, from a family who lived and breathed good food and wine, his destiny was pre-determined from a young age.

Miguel first began cooking when he was 21, when he moved to Scotland to experience the world. It is also where he learned to speak English. His progression was quick, after working his way up through the ranks at Indigo Yard, Montpelier's Partnership (biggest monopoly of restaurants in Edinburgh). Miguel then returned to Spain, before moving to Australia. He has been fortunate to work in some of Sydney's premier kitchens including Bather's Pavilion, Bel Mondo and Cru and Minus 5 at Circular Quay. Miguel has also worked as Head Chef of Tony Bilson's Number One Wine Bar in Sydney's Circular Quay, originally working under his friend, mentor and co-host on Boy's Weekend Manu Feildel.

What’s your favourite dish to make and why?
My favorite dish to make is churros con chocolate I love the expression on the faces when people just wake up to such an amazing treat.

Which 5 guests would you most like to have at a dinner party?
My favourite 5 guests in the world be, first my family and then I would love to cook for Muhhamed Ali, Ferran Adria, Kyle Sandilands, the pope, and Juancarlos (king of Spain) - what a dinner!

What do you love about Australian produce?
I love the flavour, colour, freshness, and the diversity of produce you can find growing fresh in Australia from the best seafood from Queensland to the most amazing olive oil in Victoria. With these amazing climate conditions you can find any produce any flavor preferences that any chef in the world would want.

What influences you when you cook?
My biggest influence is my mum, the family is my main motor when I look for inspiration, my grandma, my dad all of them. I just love what I do it’s my major inspiration trying to cook simple with love to make people happy.

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What would be your ultimate meal?
My last meal would be a succulent Spanish Caldero con bogavante (lobster paella) with lots of garlic sauce Or a gazpacho manchego (wild hunting hot pot)from casa Rogelio back in my hometown or actually I wouldn't mind a massive king crab crispy fried with salt pepper and chilli - wow so many choices.

What are your 5 most used ingredients in the kitchen?
Extra virgin olive oil, saffron, paprika, garlic and chorizo, lemon, bacalao, mojama, jamon, manchego cheese. Sorry but I could not say just five, I love them all the same way.

Cook up one of Miguel's favourite treats the churros con chocolate.

What’s the weirdest thing you have ever eaten?
The weirdest thing I have ever eaten is bird’s saliva consommé, chocolate ants and sashimi of turtle.

What is your perfect food and music match?
Flamenco and garlic prawns with a glass of sangria extremely cold on a sunny day at Palm Beach.

You have 10 minutes to make a snack, what would you make?
Manchego cheese fingers with fresh jamon iberico or maybe some chorizos a la sidra, wild rice popcorn, or if I feel very Australian that day Vegemite on toast.

How do you plan to wow audiences at this year’s Good Food and Wine show?
Just being myself and showcasing real Spanish food, I can't wait to share a few good tricks.

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