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Professional chef Andy Allen, who heads up chic Sydney eatery The Blue Ducks, has revealed the key to a functional kitchen is removing any clutter.
The season four MasterChef winner is known and loved by diners for creating food that combines the freshest ingredients, simply cooked.
Approach - Dining - Kitchen - Expert - Items
His approach to uncomplicated dining is one that extends to the kitchen with the culinary expert sharing the three items he has ditched for a streamlined space.
If you're a food fanatic and love nothing better than browsing your favourite homewares outlets, chances are you have an array of utensils cluttering your space.
Prey - Idea - Selection - Food - Slicers
It's even more likely you've fallen prey to the idea you need a selection of food slicers to hand to create uniformly sliced ingredients.
However, according to Andy, who recently spoke to Good Food, it's far better to have one item do the job of many than multiple gadgets taking up space.
Rid - Egg - Tomato - Banana - Onion
He recommends getting rid of egg, tomato, banana and onion slicers, and also throwing out vegetable dicers or celery choppers.
'A knife (and a mandoline) can complete all these jobs for you,' he said.
Egg - Art - Master - Wonder - Home
Making the perfect poached egg can be a hard art to master, so it's no wonder home cooks will turn to any device designed to make this easier.
Andy said while he understands people want...
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