Food & wine

Celebrity Chef Rick Stein and his secret to success


Chef Rick Stein travels around the world on a quest to find delicious food experiences.

Deb first met Rick when she co-hosted his food odyssey around Australia and recently took the opportunity to catch up with him when he was in Australia to launch his 20th cook book.

Rick explains how his busy schedule works and how he manages to make a TV series and cookbook every two years.

“I actually hadn’t done a seafood book for 14 years,” Rick said.

“What happened was, I was well known for seafood, and I wrote six or seven books all about it, and then I started travelling.”

Rick said filming a TV travel cooking series takes about ten weeks but there is a lot of research before and more after to compile the book.

In this next clip, he explains more about his travel documentaries and the recipe he is cooking for Deb in this interview.



Rick says the work is hugely enjoyable and after working with the same film crew for 15 years, it’s a bit like going on holiday with your family.

He goes on to explain a special moment during his filming for his book “Rick Stein’s India: In Search of the Perfect Curry: Recipes from My Indian Odyssey” and  how he discovered the recipe he’s making;

Pondicherry mackerel fish fry

Serves: 4-8
Prep time: 20 minutes
Cooking time: 15-20 minutes


125g natural yoghurt
50g/10 cloves garlic, finely crushed
2 tbsp Kashmiri chilli powder (or 1 ½ tbsp. sweet paprika with 1 tsp of cayenne)
1 tsp salt
Juice of ½ lime
50-100ml water
8 fillets of fresh mackerel
3 tbsp vegetable oil
Handful of coriander leaves, chopped
Pinch of Salt
Lime wedges, to serve


  1. In a large bowl mix together the yoghurt, garlic, chilli powder, salt and line juice, then stir in enough water to give the consistency of double cream (the amount will depend on the brand of yoghurt and the juiciness of the lime)
  2. Add the mackerel fillets and turn them over to coat in the yoghurt mixture. Set aside to marinate for 5-10 minutes
  3. Heat the oil in a large frying pan over a medium heat. When the oil is hot, fry the mackerel in batches for 3 minutes on each side.
  4. Sprinkle with coriander leaves and salt, and serve with lime wedges

About Rick Stein

Rick Stein CBE is an English chef, restaurateur, cookery book author and television presenter. He has written over 20 cookery books, an autobiography and made over 30 cookery programmes. He has also cooked for The Queen and Prince Philip, Tony Blair, Margaret Thatcher and French President, Jacques Chirac.

Rick is best known for a love of fresh seafood and made his name in the 90’s with his earliest books and television series based on his life as chef and owner of The Seafood Restaurant in the fishing port of Padstow on the North Coast of Cornwall. As he said at the time “nothing is more exhilarating than fresh fish simply cooked.”

Since then he has expanded his horizons to cover numerous journeys over the world in search of great dishes, and also increased his business empire.

Balance Team

This article was written by the brains trust of Balance . We are a talented team of writers and contributors with real life experience and a passion for finding balance.

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  1. Pingback: Travelling for culinary experience - Balance by Deborah Hutton

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