Quotes from John Torode

I already have my fantasy job. I run a restaurant and film 'MasterChef,' both of which mean I get to cook and eat - and get paid for it.

The most important aspect of a home is that it's a retreat, a place where you can laugh and cry.

It's hard to get your head around the scale of Australia.

I love the island of Majorca. I love the beach at Cala Ratjada, which is on the far side of the island where not many Britons go.

Beaches are really important to me, and I love Sennen Cove and Perranporth Beach.

Growing up in Australia, we didn't really go on holiday. We lived beside the beach, so when I walked out of the back gate I was on the sand.

I like to reactivate my body after a long journey by getting the sun in my eyes.

Let's be honest, we all love a roast, but Sunday lunch could be a huge plate of salade nicoise; it could be eggs benedict; it could be a barbecue. The important thing is you're making an effort, and you're all together.

Sunday lunch should be about sociability, about conversation, about general stimulation and the education of the youth.

How could you live without chips? I could do without bread easily.

I'm a culture person when I'm working, so my downtime is beach time: sand, surf and a barbecue.

I'm an Australian - I grew up in Melbourne and Sydney - but as a kid you don't learn much about the Kimberley.

The weekend is all about teaching the children life skills and getting them out in all weathers.

The most used thing I have is my wok. I prefer it to a pan or pot. It is my wonder. They're really easy to clean, I am a lazy cook like that, so it appeals.

I don't worry about the camera adding pounds, I am who I am.

Pumpkin and nutmeg tarts are a small, sweet version of the classic tart, a combination that is a particular favourite of mine.

If you go to a restaurant and you go with people you like, your food will always taste really good.

My affinity for beef extends into my home life, so you'll notice canvas prints of cows, a cowhide rug and prints of Smithfield meat market.

People think the restaurant industry is hard and takes no prisoners, but so does baking, so does retail and so does bus driving. You can't blame your job.

Cutting out meat or fish I could maybe just about manage - living without either? I can't see myself doing that ever, ever, ever.

Cooking steak is a joy because it is a terrific piece of meat that has great flavour whether it is grilled or pan-fried.

I cooked, which was pretty un-Australian. And I didn't really like Australian music... I preferred the New Romantics and punk and stuff like that.

For the children it will always be a lemonade float at the Christmas table as a special treat.

Street stalls, be they in Korea, Thailand or anywhere else in Asia, in a covered market or simply on a street corner with a few brightly coloured plastic stools and tables, are my favourite places in the world to eat.