Curtis Stone

World-renowned chef and Coles Ambassador Curtis Stone helps you make amazing dishes using quality ingredients. His cooking philosophy is rooted in seasonality. Great dishes start with the best ingredients. Reach for fruits and veg that are in season and at their peak of freshness. From weekend feasts to simple favourites, his expert recipes and tips will help you master home cooking and have your friends and family clamouring for second helpings.

Award-winning chef, author and restaurateur Curtis Stone has been the leading fresh food and recipes ambassador for Coles since 2010 and is passionate about helping Australians eat delicious and affordable meals every day. Curtis knows that having relationships with the people behind the food is paramount to sourcing the best quality ingredients and has worked with Coles suppliers and producers to offer customers the best quality fresh food, including no added hormones beef, RSPCA Approved chicken, sow stall free pork, responsibly sourced seafood and 100% Aussie grown fruit and veggies. His wide range of recipes and tips help Australians get the most flavour and value from their cooking — and that starts with respecting the season and source.

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My director just said, are you happy, Curtis? And the answer is very happy

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because I'm outside. I'm standing next to my barbecue. It is the best season of the year,

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and I'm about to show you how to do a beautiful barbecue chicken with corn succotash. So of

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course I've got my RSPCA approved chicken. Very important. I've got all of my beautiful

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new barbecue tools. First thing we're going to do is use my multi-purpose shears. You can hear how

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simply and easily, they just cut straight through the cartilage and the small bones. They're also,

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they're kind of like the Swiss army knife of the kitchen because there's also a bottle opener. You

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can scale fish. You can even use it as a peeler. One of the most common questions I get asked is,

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what do I take to a barbecue? You're going to someone else's place. They're going to do all

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the work. I think you can contribute though. You could say, I'll bring along the marinade, or maybe

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I'll bring some cold drinks. But getting involved in the cooking I think is a really fun way to make

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yourself a great guest. So skin side down, because we want that skin to get really nice and crisp.

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You don't want the heat to be too fierce, right? So what I'm going to do is just turn it down a

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little, and I'm also going to close the lid. So I've got this beautiful tool. It's a grill basket,

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so anything that'll fall through your grill grates, this of course stops that from happening.

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So I can go ahead and pick up my veggies. Things like beans. Can you barbecue them? Of course

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you can. These are wonderful on the barbie. What we're going to make is a corn succotash.

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I've got my corn. I've been living in Los Angeles for a little while, and I love telling

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the Americans about our barbie culture. If you ever get invited to a barbecue in Australia,

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you're genuine friends with those people because you don't invite people that you don't really

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want to hang out with. You can see I can get that little bit of char because I can have an

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aggressive heat under there. Little flame, not as big as my dad's flame. My dad caught the fence on

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the fire one time barbecuing. Sorry dad, I just had to give it up. But the flavours, that's what

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barbecuing is all about. That beautiful whisper of smoke that you get, this is going to taste

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absolutely sensational. Slide those out. So once your veggies have had a second to cool,

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just go ahead, they don't have to be perfect, but you're going to cut them just into little pieces

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and you can see right there, that is sweetness, my friends. And just cut straight along,

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just like that. We need to make that beautiful marinade for the chicken. So here's how you

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do it. You start off with a generous amount of butter. So here I've got a little cayenne pepper,

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good amount of paprika, some garlic powder,

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some dry thyme. What I do is I grab a piece of rosemary, push that straight through.

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So we're going to toast those spices ever so slightly for like 60 seconds. And then we're

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going to brush that over the chicken. Mix in the tomatoes. Tomatoes that I've just cut in

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half. Very, very simple. A little bit of salt, a little bit of pepper. Some spring onions,

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I just can't help myself. Yes, yes, yes. Okay, now the fun part. Look at this gorgeous,

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crispy skin barbecue chicken. We're going to take that beautiful butter mixture,

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brush it all the way over that chicken and that butter is going to caramelise and oh my goodness.

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So I just gently turn my chicken over, and do it again.

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I'm going to use my turner and my new tongs. Lift up that beautiful chicken. Have a look at that.

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It's super simple. It's absolutely delicious. And now you've sent all the tips and you've got

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the tools. You can cook that perfect barbecue chicken with succotash. Now I get to taste it.

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It's really good.

Must-try BBQ recipes

Everyone loves an outdoor gathering! Curtis is here to show you how to create delicious meals, whether you’re entertaining loved ones or feeding your family every day. Check out the latest recipes from Curtis that show you how you can use the new Curtis Stone BBQ collection of cookware to make alfresco entertaining easy.

Curtis Stone's roast pork with no-fail crackling and apple jelly gems

Serves 8 • 3 hr 5 mins total • 40 mins prep

Curtis Stone's Roast Pork on a wooden board with Cauliflower Salad served with mash potato and garnished with pomegranate, cashew nuts, mint and parsley leaves. Gravy to the side.

Curtis Stone's roast pork with cauliflower salad

Serves 10 • 1 hr 50 mins total • 20 mins prep

Sesame free, Seafood free

Thickly sliced crackling pork roast with pickled onions and cider jus

Seafood free, Soy free

Curtis Stone's spice-rubbed lamb rack with chilli labne

Serves 6 • 30 mins total • 20 mins prep

Sesame free, Seafood free

Mixed grill platter

Serves 10 • 20 mins total • 20 mins prep

Sesame free, Dairy free

Curtis Stone’s steak with marinated capsicum and oregano sauce

Serves 4 • 20 mins total • 20 mins prep

Cook with Curtis

Watch Curtis Stone take you through his recipes step- by- step and pick up all the useful tips and tricks you need for whatever you’re cooking, whether you’re after everyday meal inspiration and handy fresh produce know-how or entertaining ideas to wow your family and friends. Learn a new technique, rediscover a classic dish, and get the expert advice you need to make sure every dish you create is the best it can be. With Curtis, it’s guaranteed to be delicious.

View all Curtis videos

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Now you know in

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Australia, we have three major seasons. We have autumn, we have winter, and we have barbecue

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season. Ladies and gentlemen, welcome to barbecue season. Oh yes, I look pretty happy because I'm

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standing by my barbie, which is my favourite thing to do. I've got some beautiful Aussie prawns. I

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went and caught these this morning. No, I just went down to Coles. That's what you're going

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to do too. And they're absolutely delicious, sweet prawns. And what better thing to do than

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throw some prawns on the barbie? This is a very simple recipe. Now, I always peeled the prawns

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in my family. My mum was allergic to the shell of prawns, at least so she told us. And of course,

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if you don't want to do this, then you just go and find the person you like the least in your

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family. You bring them out and tell 'em it's their job for the day. Now I just leave the tails on

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because they're super pretty and it comes with a little built-in handle. Once they're cooked,

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if you want to use your fingers, of course you can. I've got my barbie that's already

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lit. So what I'm going to do is grab that teppanyaki plate. Now it's made of cast iron,

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so it transfers the heat really well. And then I'm going to take some bread,

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brush it with a little olive oil, and then stick it straight on to the grill plate. So I'm just

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going to go ahead and give it a little push down. I'm using my turner. You're going to love it. Just

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give it a little push down and make sure you're getting that beautiful mark. And then once you're

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happy with that, give it a little turn. Oh yeah. We've chopped our shallots, time for the garlic.

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We have crisp bread. Bring it on over here. Check this out. It's reversible, right? So I stick it

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back on the grill. So here's what you do. A little bit of oil, a little bit of butter. Then you get

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your shallots and throw them right onto your teppanyaki plate. I've got some fennel seeds,

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a little chilli flake, and some paprika. A little bit more oil, and a little bit more butter.

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Now for the prawns,

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and in no time these are going to be done. Get a little garlic, be generous. Then we go in with

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our lemon zest. You can also use a little lemon juice. Now for the sizzle. Oh yeah.

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I'm going to hit this with a little bit of parsley.

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It is a main course. It is an appetiser. It's whatever you want. If you want to have 'em for

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dessert, knock yourself out. Come on, come over here. It's so simple, but it is just so,

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so flavourful. And that's it. Your serving plate is also what you cook on. How good

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does that look? This my friends, you can just tear a little piece of, dip it in, get up some

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of that flavour and your prawns straight off that teppanyaki plate. I mean, life is good

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when dinner is served.

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With the right ingredients, a couple of really useful tools, you will be so,

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so happy and anyone you serve, these two will be as well. Bon appetit.

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Desserts from Curtis

Need a show-stopping centrepiece for your dessert table? How about something sweet and comforting for after dinner, or a treat to share for morning or afternoon tea? With a massive sweet tooth, you can take your pick from Curtis Stone’s delectable recipes. You’ll find all-time favourites starring chocolate or caramel and great ways to make the most of fruit in season – think berries, stone fruit and tropical fruits in spring and summer, and apples and pears in autumn and winter.