He dishes it out as a judge on My Kitchen Rules but for celebrity chef and restaurateur Colin Fassnidge, cooking from the heart is best served warm and fuzzy, which explains why he's a contributor to The Great Australian Cookbook for Oz Harvest.
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One hundred culinary legends such as Margaret Fulton, Maggie Beer, Christine Manfield and Neil Perry have penned 165 recipes for food they love to share and eat with family and friends.
"No one wants to see chefs making things too difficult for cooking at home," Fassnidge says. "At home, we're just like you: we make normal, healthy meals – we can probably just do it quicker.
"I actually relax by cooking at home, it's therapeutic. It's not against the clock."
Fassnidge's cookbook contribution is a lamb burger. "It's Aussie. It's easy and definitely a family favourite, perfect for now as the weather is getting warmer," says the 42-year-old Dublin-born chef, who likes to get his daughters Lily, 6, and Maeve, 4, involved in the cooking.
"My kids have great knife skills, they're like apprentice chefs. I find if you get them involved, they're more likely to eat it."
To launch the cookbook and raise funds for Oz Harvest, Fassnidge is opening the doors of his 4Fourteen Restaurant in Surry Hills at a very chef-unfriendly time (7.30am) to host a three-day breakfast event, on September 21, 22 and 23.
"Breakfast for me is a cup of coffee but I will be making corned beef hash."
Fassnidge will be rattling the pans with the likes of Manfield, Fulton, Indigenous chef Clayton Donovan and pastry chef Anna Polyviou to create eight personal breakfast favourites.
People always expect chefs to have big egos and be fighting but with things like this, there never is," Fassnidge says. "It's a great cause and everyone does their bit."
For tickets, see 4fourteen.com.au; thegreataustraliancookbook.com.au.