Top 100 Quotes & Sayings by John Torode - Page 2

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.

I don't think a 12-month TV campaign really changes what anyone thinks.

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

My worst flight was with the Indonesian carrier Garuda from Australia to Bali, which was just awful.

Start with the basics: make pancakes, boil an egg, make toast. Get the kids used to getting a bit of toast and understanding it's hot.

My kind of cooking is not a single style - French, Asian, Australasian or British - it's not modern, old-fashioned or classic; it's a mix of all these things. And at its core is a boy who loved to cook with his Nanna.

I think restaurants and family homes and stuff are about conversation and about chatting. Food is there because you want to enjoy it and have fun with it but I'm not there to study it - I'm there to spend time with my friends.

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

You can't blame another person for your world being different - or things like divorce. It gets right on my goat when people don't take responsibility.

My second marriage to Jessica just fell apart. It was nothing to do with restaurants.

Tomatoes and mozzarella work very well together because the milk is rich in summer when the grass is very very green, and makes the best mozzarella in the world, same time as the tomatoes are around and beautiful bushy basil.

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.

I never use organic vegetables. Why would you want to? The idea of taking a courgette grown in a third-world country in an organic field, packed into a polystyrene box, flown across the oceans, washed in chlorinated water, packed into a foam box, driven halfway across the country, wrapped in plastic and stamped 'organic,' what's the point?

You have to control your own destiny and make your own choices.

That's one of the things that concerns me - vegan steak or whatever. It is a hard terminology thing, because what are you eating? With beef you know it's a piece of beef.

MasterChef's' about real people and for real people. It's aspirational and inspirational. There's nothing snobbish about it.

If I go to a restaurant the last thing I want to do is sit with somebody I don't like because then the food always tastes awful.

Cooking is what I do professionally and it is my way of life, but it is also the way I relax. It is the thing I dream about the most; it makes me smile.

Sunday morning is time to slob around and perhaps go swimming.

I always gauge the deliciousness of the food in markets by the number of 'people eating and waiting - the more the better.

I'm not someone who jumps in a car to make for the country, I'm an urbanite. I love living in London and there's always something going on.

I don't mind cooking at home, I find it relaxing.

As I'd travelled, I'd seen more and more people drinking rose. Given the amount of grapes we grow in Australia, I just said, 'Why wouldn't we be making rose?'

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.

I think the 'Great British Bake-Off' is great.

I absolutely love jumping on a plane. I find it to be one of the most wonderful, releasing experiences in the world. Nobody can call me and I have my own space where I can do whatever I want. For some people a long-haul flight is an ordeal, but I love every bit of it.

As an Aussie, my favourite holidays are skiing ones.

Raft Point is among the greatest examples of ancient indigenous art we know of.

It seems that the more we travel, the more we want flavour and variation in our food - and the bolder it is, the more addictive those flavours will be.

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.

Yes, I am a judge on 'MasterChef,' where I taste thousands of dishes, and yes I am a trained chef which has had me commanding some of the biggest brigands a kitchen has ever seen. Yes, I have travelled the world and cooked on television and at food shows up and down the country, but in my heart I am a home cook.

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

Markets have long been at the centre of communities, not just somewhere to drop in and grab a bag of groceries, but a hub, a meeting place, and always a place to stop and eat.

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

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.

Australia is an extraordinary country full of people who eat extraordinary food. There are Greeks, Italians, Vietnamese, Koreans, Chinese, Brits. It's so varied.

I love South Australia.

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

There's nothing worse than a sterile house.

The food I had as a child was not complicated, but by heck it was tasty. My Nanna's cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake.