Daniel was invited by Helen to appear on her new show, Loving Gluten Free, on SBS Food.
Daniel had a great time teaching Helen how to make the perfect gluten free burger at Huxtaburger in Prahran! She was a master on the grill!
Upon returning to the studio Daniel shares his Vietnamese inspired recipe for prawns crusted in green rice flakes with lettuce cups, herbs & chilli dipping sauce 😋
Chef Daniel Wilson has been announced as the new official ambassador for Queen Victoria Market!
On his appointment Daniel said: “I am thrilled to be able to share my knowledge of the Market and highlight its unique qualities. From the variety of produce, to the warm community spirit, there is nowhere else quite like it. As a chef, it is also extremely rewarding to be able to connect with traders who are experts on provenance and seasonality.”
After a sell out first year, Chef Daniel Wilson has returned to the Jacob’s Creek Kitchen Collective in a new iconic venue!
Daniel and Stuart Toon are hosting a bespoke pop-up restaurant in Sydney on the Bennelong Lawn overlooking the Sydney Opera House and Harbour bridge where MasterChef fans (and home cooks) can test their skills against each other and the clock.
Each course is expertly matched to JACOB’S CREEK Barossa Signature wines - the official wine of MasterChef Australia.
100% of all profits will be donated to MasterChef’s charity of choice SecondBite who provide access to fresh, nutritious food for people in need across Australia by stopping good food from going to waste.
This month Chef Daniel Wilson brings two nations together over Aussie lamb!
Daniel has partnered with Australian Lamb to celebrate the best of Australia and New Zealand with four delicious trans-Tasman recipes incorporating Kiwi flavours and ingredients like Manuka honey, kiwifruit and kumara from his homeland.
Daniel’s recipes perfectly complement Aussie lamb and you can check them out here;
MasterChef fans and home cooks tested their skills against each other and the clock, when Chef Daniel WIlson hosted a three week bespoke pop-up restaurant in Sydney during July and August - Jacob’s Creek Kitchen Collective.
Chef Daniel Wilson showcased cooking techniques before diners competed against each other and the clock to recreate an entrée and dessert. Each course, including a main developed with Chef Aaron Teece from Studio Neon, were expertly matched to JACOB’S CREEK Barossa Signature wines.
ALL profits went to MasterChef’s charity of choice SecondBite who provide access to fresh, nutritious food for people in need across Australia by stopping good food from going to waste.
Hear more about the Kitchen Collective from Daniel below!
Daniel’s latest project with Merrywell Bar & Dining @ Crown Melbourne, had him chatting all things food and footy with Collingwood players Tyson Goldsack and Jeremy Howe during this year’s broadcast of the Brownlow Red Carpet. Tyson and Jeremy dropped in to try Daniel’s new menu. Watch him put them to the test to see if they are anywhere near as good in the kitchen as they are with a footy.
See Daniel on Season 8, episode 14 of MasterChef during the Service Challenge.
The contestants are split into two teams and each team must cook a three-course meal for 30 people. They are replicating dishes from two celebrated Melbourne restaurants - one of those being Huxtable.
A while ago, Daniel’s pal/recipe editor/food writer extraordinaire, Melissa Leong (aka. @fooderati), asked him to share some of the recipes he cooks for those he loves (his little girls Maddie and Gracie), for a brilliant cookbook called The Great Australian Cookbook. One of these recipes - his sausage rolls - were featured in Jetstar Magazine's June issue.
