Left to Their Own Devices
We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.
We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.
Left to Their Own Devices
From contemporary flamethrowers to traditional clay pots, there are some tools our team can’t live without in their own kitchens. Whether making barbecue or buttercream, find out which utensils the professionals keep close to home.
Published 20.03.25
Sous Chef Yas' Handmade Clay Rice Pot
Shabana with her Coconut Scraper
Shabana – Reservations Manager
Shabana’s coconut scraper travelled with her from Colombo, Sri Lanka, on her latest family trip. A staple in Sri Lankan homes, the coconut scraper is found in kades – small shops that sell short eats and home goods – all over the country. “It's a nice way to get fresh coconut, you actually get every last bit of flesh out of the shell. I use the coconut for fresh sambals and coconut roti and I drink the coconut water.”
Alex – Chef
A classic and affordable Kiwi knife never gets old in Alex’s kitchen. They’re affordable – only $5 at your local Asian grocer – and “easy to sharpen and easy to use”.
Nikita with her bench scraper
Nikita – Pastry Chef
Nikita loves using her bench scraper at home for almost any task when she needs to transfer food from one place to another. “The one I use is from Club Chef – but I want to invest in Jo Barrett’s dough knife in the future. A bench scraper is much faster than using your hands and saves the edge of your knife from getting damaged by scraping along your board, whether chopping onions to get cooked down in a sauce, or cubed butter to add to a buttercream. Plus it is super inexpensive.”
Sam – Junior Sommelier
Sam loves his microplane because it’s one of the most versatile and efficient tools in his kitchen. “A microplane is definitely something I use pretty much every day – grating, zesting, mincing etc. Also, my chinois is pretty handy for stocks, sauces and purees – undoubtedly a staple.”
Mollie – Chef
Chef Mollie swears by her small egg pan, calling it her “tiny but mighty” kitchen sidekick. Whether she’s toasting seeds for extra crunch, crisping up nuts for a snack, or frying the perfect single-serving egg, this little pan gets the job done. Small but versatile.
Mollie with her small egg pans
Green Curry from Jek Pui
Caleb – Chef
Caleb's LED light in his kitchen is a “secret weapon for capturing the perfect shot”. When he’s snapping photos of his beautifully plated dishes, filming his cooking videos, or documenting the lively dinner parties he throws for friends, great lighting is a must. The LED ensures Caleb's magic in the kitchen is captured perfectly.
Yas – Sous Chef
After moving from Japan, Chef Yas brought along his favourite clay rice pot. Handmade in Tokyo, this traditional pot – known for its ability to evenly distribute heat and enhance the natural flavours of the rice – is a staple in his kitchen. Its thick earthenware design retains heat exceptionally well, ensuring perfectly fluffy grains with a beautifully crisp bottom layer. “It’s the perfect amount of rice each time.”
Dom – Head Sommelier
Emerging from his omnivorous hibernation, Dom has started cooking a lot more at home. While he can’t do without The Durand corkscrew, his flamethrower-style blowtorch serves as a valuable sous-chef in his kitchen. It’s an essential tool for effortlessly enhancing their weekend backyard grill sessions. “Living in an old weatherboard home in Brunswick means our kitchen is quite old, but the blowtorch allows me to crisp, heat and add the perfect finishing touch to meat dishes with ease.”
Dom with his Durand and Blowtorch
