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Iain ‘Huey’ Hewitson was a beloved character on Australian television for decades and now, after making a hugely successful return to TikTok, he’s back to sharing his top cooking secrets.
Hewitson began hosting the series Healthy, Wealthy and Wise in 1992 and later fronted the shows Huey’s Cooking Adventures (1997) and Huey’s Kitchen (2010).
Her last new cooking episode aired free-to-air in 2014..
Since receiving the proverbial tap on the shoulder from commercial television bosses, the Melbourne-based New Zealand chef has kept a low profile.
But that all changed earlier this year when Hewitson’s 22-year-old daughter Charlotte encouraged him to start a TikTok, and within days he was racking up hundreds of thousands of views with videos that struck a nostalgic chord among fans.
The 75-year-old told FEMAIL he felt “humbled” by the instant success, adding that his philosophy on TikTok is no different to when he was on TV: inspiring and teaching others how to cook.
When it comes to the Hewitson family’s Christmas menu, nothing is set in stone except the top chef’s famous glazed leg of ham.
“What I cook on Christmas Day changes every year,” he said. “We are not a family of shrimp and crayfish.”
Iain ‘Huey’ Hewitson was a fixture on Australian television for decades thanks to his popular afternoon cooking shows.
Mr Hewitson is a “big believer” in starting with something you’ve done previously so you don’t have to spend all day slaving away in the kitchen.
‘I like to prepare smoked salmon or smoked trout and the asparagus and beans that you have blanched and cooled are always a good option.
‘A good cheese is essential, and not cheese to finish the meal. I always serve burrata or baby bocconcini with lots of bread on the side.
“Summer is also the time for really good tomatoes, which go perfectly with cheese and bread.”
Hewitson prefers lots of large plates and drizzles them with fig balsamic and olive oil.
Their glazed ham is simple and easy to make with pantry staples you may already have in your pantry.
The chef uses canned pineapple juice, ground sugar and Dijon mustard for the glaze.
It’s quite thin at first, but caramelizes as it cooks. You just keep basting the ham with it after removing the skin,” he says.
Hewitson began hosting the series Healthy, Wealthy and Wise in 1992 and later fronted the shows Huey’s Cooking Adventures (1997) and Huey’s Kitchen (2010).
“I don’t bother with anything else; it’s a really nice frosting on its own because it’s sweet but also has the flavor of mustard.”
Another annual dish in the Hewitson household is Thai salmon salad.
‘I make it with fresh, lightly grilled salmon with a good Thai dressing. “I add wombok, grated carrots and lots of fresh herbs, like coriander and mint leaves,” she says.
When it comes to “controversial” Christmas recipes, Hewitson revealed that she likes anchovies with bread.
“One year I ended up with a large amount of anchovies and put them on baguettes that I spread with olive oil and baked in the oven.
‘It was very popular, but my friends eat anchovies. We all know that with them there is no middle ground: you either love them or hate them.
In terms of hosting, the chef’s “best hospitality tip” is to give guests a food package to take home after the meal.
When it comes to “controversial” Christmas recipes: Hewitson revealed he liked anchovies with bread
“It’s wonderful to spend the next few days eating leftovers, but it’s even better to wrap the food in aluminum foil and give it to your loved ones so they can enjoy a sandwich too.”
He added: “It’s not just about me being a good man, but it also keeps all those leftovers in the back of your refrigerator from turning green.” You won’t have to feel guilty about not eating them.’
What are Huey’s six pantry staples?
There are several basic products that you cannot do without.
‘I always have good olive oil. You also need balsamic and sherry vinegar,” he says.
When it comes to Asian ingredients, Hewitson uses four and does so daily.
‘I have soy sauce, oyster sauce, hoisin sauce and sambal.
‘I met a chef from Sydney whose signature ingredient was lemon: she added a squeeze of lemon to everything.
“I don’t use lemon like that, but I add sambal to everything whether I need it or not.”
Hewitson is no stranger to experimenting with food, and his unusual tricks prove it
Hewitson’s love for the ingredient runs so deep that he discovered an unlikely dish in which it would shine.
‘I recently worked with Leggo’s to prepare a puttanesca recipe.
‘The campaign was about how recipes aren’t set in stone, and we often have our own variations on classic Australian dishes.
‘We put pineapple on the pizza, we don’t care if we bother the nonnas.
“My addition to puttanesca is soy and sambal, and it’s amazing.”
Huey’s tips for cooking with cream and butter
Hewitson, famous for his love and generous use of butter and cream, said there were no substitutes to maintain the flavor they provide.
Instead, “moderation” is key.
“My mother and grandmother lived to be 94 and 96 respectively and butter and cream were the two essential ingredients for them,” he says.
Iain ‘Huey’ Hewitson was a fixture on Australian television for decades thanks to his popular afternoon cooking shows, and now he’s made a surprise return to TikTok.
‘My mother used to make breakfast with butter; Oil did not exist in our house.
“But moderation is very important: I add a lot of butter and cream to things, but not to all dishes.”
“I’m not like the French,” he laughed.
When the chef needs to reduce the amount of fat in a dish, he uses olive oil and a little butter.
However, he revealed that neither butter nor cream were necessary when cooking vegetables.
‘If you’re going to cook stir-fried vegetables, all you need is a little oil, a little garlic and ginger.
“I went to see Mr Wong in Sydney recently and that’s exactly what we had – beautiful vegetables stir-fried in a wok with ginger and garlic.”
Hewitson, famous for cooking with lots of butter and cream, said there were no substitutes that would maintain the flavor, but moderation is key.
Huey’s Unconventional Cooking Tips
Hewitson is no stranger to experimenting with food, and his unusual tricks prove it.
How to Perfect Spaghetti Bolognese
When asked what it would take to make the perfect spaghetti bolognese, the top chef suggested adding a square of dark chocolate to the sauce.
“It’s fucking beautiful,” he insisted.
‘I know we are talking about Italian food, but Mexicans like to add a little chocolate that enriches the flavor.
‘There’s no way in the world you’re going to stand there and say it’s got chocolate in it. It is simply rich and charming.
How to Perfect Scrambled Eggs
“The secret of scrambled eggs is passed down from generation to generation, but today amateur chefs don’t know how to make them,” he says.
‘Our mothers have little time and no longer teach the basics. Maybe they teach their kids how to make stir-fry or barbecue, but no one thinks about the basics.’
The chef shared that he always uses heavy cream in his egg batter and beats it with a fork instead of a whisk.
‘The secret to scrambled eggs is not to overcook them.
‘Mix the eggs with the cream and put them in a pan when the butter is just melted.
‘Keep stirring and pulling on the curd as it forms on the outside, pushing it towards the centre.
“Remove them before they are gone because, like most foods, they will continue to cook once you’ve removed them from the heat source.”
Adding cream to batter is a trick popularized by the late great chef Bill Granger, who The New York Times described him as “Sydney’s egg master” and is credited with making scrambled eggs “sexy.”
His Darlinghurst coffee bills are famous for having “perfected” scrambled eggs that were described by one food critic as “light as an angel’s breath”.
Hewitson said, “I think Bill’s recipe had as much cream as eggs, but I’m not going to do that.” I like to put a good mouthful of cream on my eggs before beating them with a fork.
The chef advised against using a whisk because he wants to keep some air.
Bill Granger was described as “Sydney’s egg master” by the New York Times
How to Perfect Mashed Potatoes
“I’m a big believer in going to your local grocery store and asking about the best puree options,” she says.
The goal, he explains, is floury, not waxy, potatoes.
‘Once you have boiled the potatoes and they are tender, drain them well and then put them back in the saucepan with a little milk.
‘I let the milk bubble and then puree them, adding a small amount of cream and a little butter.
“I also like my potatoes a little rough; you don’t have to put them through a sieve or do anything fancy.”
Hewitson also adds chopped chives and scallions to her dish.
Hewitson’s 22-year-old daughter Charlotte (right) encouraged him to start the TikTok account.
How to cook the perfect steak
Hewitson recommends buying meat from a butcher and not the supermarket.
‘Although supermarket meat has improved dramatically in recent years, you still have to go to the butcher.
“The other thing is to take it out of the refrigerator 30 minutes before cooking so it can come to room temperature.”
The great chef said that you should always let the steak rest for ten minutes to “relax” the meat.
‘If you put a steak on the grill, all the juices run to the center because of the heat.
‘When you cut it after taking it off the barbecue, the juices are still in the center and will just spill out.
“But if you let it sit, the juices will spread through the steak and it will be infinitely more tender.”