Adrian Richardson

Celebrity Chef

Ask An Expert


Can you answer me in all the languages from the countries you claim to come from why you are such a tool, Just call yourself Richo one more time eh!

Answered Friday 23 November 2012

Hi Paul Thanks for your feed back Cheers A

Celebrity Chef

Adrian Richardson

Adrian is no longer available to answer questions but please browse our archive of answers.

More Questions & Answers

Tex Mex Ribs 

Hi Kerry It is best to cover the ribs with the marinade, & then cook them low & slow uncovered at 160C for 2 to 3 hour(until tender), uncover for the last 30 minutes. Thanks for the lovely feedb... Read more

Pork Shoulder recipe 

Hi Jerry Very good pick up, it seemed to have over looked in the recipe checks. Cook for the shoulder for 2 to 2 1/2 hours at 160C in a large casserole pot with the lid on, I like to take lid off... Read more

Knife Sharpener 

Hi Althea Thanks for taking the time to write & for the lovely feedback. Won't be filming in Williamstown unfortunately, Janella is no longer working on Good Chef Bad Chef, I have a new co host Z... Read more


Hi Lib The oven is a retro SMEG oven we bought it on ebay. Happy to sell it to you if you are interested contact Lynda on 03 9349 4888. Thanks for you great feedback Cheers A... Read more

Christmas entree 

Hi Joy That sounds delicious, like a great starter for Christmas Day. I'll be serving prawns sauteed in garlic & house smoked salmon myself. Cheers A... Read more


Hi Brian (Scottish Fraternity) Thanks for the great feedback, glad you enjoyed the haggis. The guys can make up haggis anytime with some notice, just let us know that you'd like haggis when you boo... Read more

Braised Red Cabbage 

Hi Linda You could use grape juice, which can be a little sweet but works well or you could use verjuice which will give you a slightly acidic flavour also. Enjoy! Cheers A... Read more

Adrian's Knife 

Hi George Thanks for watching, most of my newer knife collection has been Shun. They are outstanding knives & lovely to use however they are professional knives & need to be looked after to maintai... Read more

Ingredients for your receipes 

Hi Maggie Should read "Hot bean paste" & it's available at most Asian supermarkets. Love to hear (or even see a photo) of how it goes. Cheers A... Read more

Mongolian Beef 

Hi David Thanks for the lovely feedback, we have finished shooting this series so unable to do Mongolian Beef. But I'll see if we can sneak it into an episode of Good Chef Bad Chef. As we have just... Read more


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