Manu Feildel names the 'underrated' ingredient you MUST use for flavour - and the five cheap staples that make meals instantly tastier

Daily Mail​

8 hours ago

He's best known for his rich sauces, hearty French classics and firm but fair critiques on My Kitchen Rules - and now Manu Feildel has revealed his top 2025 culinary secrets.
Speaking to FEMAIL, the celebrity chef spilled his 'musts' - from kitchen tips and pantry essentials to the one humble vegetable he believes every Aussie should be cooking with.
When it comes to flavour, Manu believes there is an often-overlooked vegetable that deserves a second chance: leeks.
'They're sweet when cooked down and add so much depth to soups, pies, and sauces,' he said.
'They're a real French kitchen staple and totally underrated here.'
The French-born chef, who recently launched a new cast iron cookware collection with Spotlight, said a well-stocked pantry doesn't need to be fancy - but it should be functional.
'Olive oil, Dijon mustard, garlic, tinned tomatoes and good-quality salt,' he said when asked what ingredients he always keeps on hand.
'With those, you're halfway to something tasty already.'
And with many of those items setting you back just a couple of dollars, it's proof that flavour doesn't have to come with a big price tag.
Though known for restaurant-level meals, Manu insists weeknight cooking can - and should - be simple. His go-to? A one-pan roast chicken with veggies.
'Quick to prep, full of flavour, and the oven does most of the work. Plus the leftovers are great the next day,' he said.
'The biggest mistake I see over and over again is something almost everyone makes,' Manu added.
'It's not seasoning properly. A lot of home cooks are afraid of salt, but seasoning is key to bringing a dish to life. Don't be scared - just taste as you go.'
For those looking to elevate their backyard BBQ game, Manu has one golden rule: marinate.
'A great marinade can turn simple meat or veggies into something incredible,' he said.
'And don't forget to rest your meat after cooking - it keeps it juicy and flavourful.'
While he's cooked for thousands and judged hundreds of hopefuls on television, he says it's not technique that makes a great home cook - it's passion.
'The best ones love what they do,' he said.
'It's not about perfection. It's about putting heart into every dish.'
And if you've been too intimidated to try crème brûlée, Manu wants to change your mind.
'It's literally cream, egg yolks, sugar and vanilla,' he said.
'The trickiest part is not eating all the custard before it sets!'
The chef's new Culinary & Co. cast iron collection, available exclusively at Spotlight, was designed to bring that same balance of beauty and practicality to Aussie kitchens.
'It's been a dream of mine to create cookware that reflects how I like to cook,' he said.
'Durable, beautiful, and practical - especially the wok and fry pans. I can't wait for people to get cooking with it at home.'
For Manu, food is about memory as much as taste, and nothing takes him back like the slow-cooked beef bourguignon his mum used to make.
'It's rich, comforting, and reminds me of being a kid in France,' he said.