Let's go Inside Heston's World

This four-part series sees Heston Blumenthal shift his three Michelin-starred restaurant The Fat Duck, 10,000 miles from England to Australia.

In this landmark four-part series, Heston Blumenthal shifts his three Michelin-starred restaurant The Fat Duck 10,000 miles from England to Australia. Inside Heston's...
Ever wanted to sit down with Heston Blumenthal and pick his brain? SBS treated two die-hard fans to a series of multi-sensory experiments with the culinary genius...
Heston Blumenthal might be one of UK's top chefs, but there’s more to the gastronomical genius than award-winning restaurants and menu surprises.
Have you heard of 'Snail Porridge'? Heston Blumenthal's restaurant The Fat Duck is full of fantastical dishes and decorations. Take our quiz and see how much you...
From an ambitious, thrice-bankrupt newcomer, to a Michelin-starred chef chasing the next big thing, Heston Blumenthal has never been afraid of taking risks,...
Take a 360° tour of The Fat Duck with Heston!

Missed out on a seat at The Fat Duck when it came to Melbourne? You’ll feel like you were there with our 360° tour hosted by Heston himself.

Want to cook like Heston? Try these recipes.

Milk jam, or dulce de leche as it’s more commonly known, is made by slowly heating milk and sugar until it forms a jam-like consistency and soft caramel flavour....
These chips are one of my proudest legacies! You see them on menus up and down the country now but the original recipe came out of endless experimenting at home...
Donuts are normally made with flour but substituting some of the flour with potato flesh gives a lighter, springier donut which can then be coated in crystallised...
The technique in this recipe, i.e. cooking waxy potatoes at a very specific temperature, is designed to hold on to the starch in the potatoes and prevent it from...
This recipe makes roast potatoes just the way I like them – with a crisp, glass-like crust and a fluffy interior. The key is to cut the potatoes so they have lots...
Preparing the florets in three different ways before mixing them with the cheese sauce provides a combination of textures and flavours that makes this cauliflower...
If you want a real centrepiece, cook the mac and cheese in the hollowed-out rind of a cheese – it adds to the overall cheesiness and looks great. But if you can’t...
Because it blurs the boundaries between sweet and savoury, this is one of those recipes that could be presented as a starter, a main course or a dessert. But...
The cheese in this fondue should be runny and stringy, not thick and stodgy, and the key to achieving this is using cornflour and white wine. The cornflour...
This recipe is a firm family favourite. The roast chicken is made extra juicy by brining the chicken before roasting it, then cooking it for a long time at a...
Consommé is a beautifully clear rich soup but it can be a real hassle to make. However, I’ve found a way to make it at home that’s as good as you’d find in any...
A great technique for thickening sauces and pie fillings is to use a tablespoon of agar agar flakes instead of starch. Agar agar is a setting agent derived from...
Stock is the hidden hero in hundreds of recipes, so it's vital that it's packed with flavour. One way to boost the deep meaty flavours is to add milk powder to...
"At the heart of a good chocolate truffle is the ganache," says Heston Blumenthal. "It sounds poncy but really it’s just 50:50 cream and chocolate and it’s really...
Tiramisù is a classic Italian dessert, but there is nothing classic about my recipe, which is served in clean flower pots and topped with edible soil and...

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