Meet Ray White's master chefs

It turns out the transition from chef to real estate agent is a natural one, with many Ray White agents having traded in their chef's jacket for a suit and tie. Get to know some of Ray White's master chefs.

Michael Hanson, RWC Central Coast

When did you first develop an interest in food/cooking?

I first developed a passion for cooking when I was 16 years old. I started going to the gym where I quickly realised food and diet was a really important part of the process. This is what sparked my interest in cooking, exploring recipes and learning about food. From there my passion grew and I knew I wanted to pursue being a chef. I was a chef for two decades. I started my food journey in the country town of Armidale and from there I worked my way to Sydney where I was able to obtain positions in two and three hat restaurants. With years of fine dining experience I created the opportunity to work in the south of France where I was a head chef on mega yachts for more than a decade. Working on mega yachts allowed me to travel the globe and see places I never would have dreamed of. I had the privilege of cooking for four different billionaires over a 10 year period which challenged me every way imaginable.

Why do you love cooking?

I love cooking because it's always nice to cook and share food with loved ones and friends. It doesn’t have to cost you a fortune, you can take the most simple of ingredients and create something amazing!

What are your favourite things to cook?

Whilst cooking overseas catering for guests I would mainly use fresh seafood. So this is still my favourite thing to cook.

Any tips and tricks for beginners?

My best tip for beginners would be to keep things simple. Don't over complicate things. Pick simple recipes to try and build your skills up slowly. If you get it wrong it doesn't matter, you can learn from your mistakes and make it perfect the next time.

Share a favourite recipe?

One of my favourite recipes to cook is Spaghetti vongole. It's something I had to make on every yacht I worked on . It has a simple few ingredients but once perfected it is an incredible dish.

Ingredients

• 500 gm spaghetti

• 100 ml extra-virgin olive oil

• 1 dried small red chilli, finely ground, optional

• 5 garlic cloves, whole

• 1.5 kg vongole (clams), soaked in cold water.

• 125 ml (½ cup) dry white wine

• 2 tbsp finely chopped flat leaf parsley.

Method

1. Cook spaghetti in a large saucepan of boiling salted water until al dente, then drain.

2. Meanwhile, heat half of the olive oil in a large, heavy-based frying pan over medium heat.

3. Add chillies and garlic and cook, stirring occasionally, until garlic is soft and caramelised (2-3minutes).

4. Add vongole and wine then cover and cook over high heat until vongole have just opened (4-5 minutes).

5. Discard any unopened shells and the whole garlic cloves, add and drained pasta and continue to cook in the vongole stock.

6. As the stock is absorbed you can add small amounts of pasta water to loosen the sauce.

7. Add parsley and drizzle with remaining oil, season to taste and toss to combine.

8. Place on a large serving platter, to serve.

Be careful not to add too much pasta to the sauce as you want it to have maximum flavour. If you can’t get fresh vongole there is a product called Cloudy Bay clams they will substitute just fine. Enjoy!

Tony Langanis, Ray White Mt Gravatt

When did you first develop an interest in food/cooking?

Raised in a Greek family, I grew up where cooking was central to family events and social gatherings. This instilled in me a deep appreciation for diverse recipes, quality ingredients, and simple cooking techniques, along with a fascination for the stories and cultural richness behind various cuisines. Initially, I pursued a career as a mechanic, but my culinary passion persistently guided me back to the food industry. My journey included various roles, from making pizzas and working in butchery to my first restaurant job at a seafood eatery in my early 20s. My career evolved through fine dining establishments, including Italian, Greek and modern Australian, Greek restaurants, and 5-star hotels, culminating in my qualification as a Pâtissier. I won Chef of the Year for SA in 2004 as well as the award for Best Mediterranean Restaurant in Australia. Eventually I relocated to Brisbane, spending a few years in fine dining before transitioning to a real estate career with Ray White.

Why do you love cooking?

My passion for cooking is fuelled by a variety of factors. It combines creativity, the joy of pleasing others, and the exploration of diverse culinary traditions. Surprisingly, the high-pressure and high-stress kitchen environment also adds to the thrill. Cooking is not just a task for me but an art form that allows for self-expression and experimentation. Apart from the satisfaction of making delicious meals for loved ones, cooking also offers a therapeutic and fulfilling experience. It nourishes not only the body but also the soul. Additionally, cooking serves as a gateway to different cultures, allowing us to learn and connect through their rich food traditions.

What are your favourite things to cook?

I have a deep appreciation for the culinary art of grilling a diverse array of foods, including meats, poultry, seafood, and various vegetables over open coals, a technique I value for its simple ability to intensify flavours in a transparent way. Alongside this, I hold a keen interest in European pastries.

Any tips and tricks for beginners?

There are plenty of tips and tricks for beginners and I’ll share a few!

1. Start with simple recipes to build confidence.

2. Read the entire recipe before starting to understand steps and ingredients.

3. Prep ingredients in advance for a smoother cooking process.

4. Invest in quality basic kitchen tools for a better experience.

5. Season your food properly using herbs and spices, particularly salt and pepper to taste.

6. Maintain cleanliness and organisation in your workspace.

7. Always taste your food as you cook to adjust flavours if needed.

8. Practice makes perfect. Don't be afraid to make mistakes and learn from them.

Share a favourite recipe?

Galatopita – Baked Semolina Milk Pie. It’s a thick and creamy milk pie made with semolina and served with honey and cinnamon for a filling and delicious sweet treat!

Ingredients

· 1250ml whole milk

· 170g sugar

· ⅔ teaspoon ground cinnamon

· ½ orange zested

· 9g packet vanilla sugar

· 2 eggs

· 2 egg yolks

· 150g fine semolina

· 50g butter

· 15g melted butter

Serve with:

· honey, or icing sugar

· ground cinnamon

Method

1. Preheat oven to 175°C.

2. Grease a round 23cm springform cake tin with butter and set it aside.

3. In a bowl whisk together the eggs, egg yolks, and half of the sugar until

slightly foamy. Set aside.

4. Add the milk, the remaining amount of sugar, orange zest, vanilla, and

cinnamon to a cooking pot. Heat the milk over medium heat until steamy

hot.

(NOTE: Use a cooking pot that's at least 4 litres so you won't burn when

the semolina starts to bubble later).

5. Remove from the heat and using a ladle start to add spoonsful of the hot

milk into the eggs while constantly whisking the eggs with a whisk.

6. Once you have added half of the milk to the eggs, transfer everything back

to the pot.

7. Place the pot back on the heat (medium heat) and gradually add in the

semolina while constantly stirring with the whisk.

8. The cream will start to thicken. Keep stirring until it starts to bubble. Cook

for 1 minute from the time it starts to make explosive bubbles. At this

point, you must stir constantly and vigorously so the cream won't come out

of the pot.

9. Remove from the heat and mix in the butter.

10. Transfer the cream to the butter-greased tin and smoothen its surface with

a spoon. And brush the melted butter on top.

11. Bake for about 50 minutes or until deep golden and the surface starts to

brown. It's going to be jiggly when you take it out of the oven but will set

as it cools.

12. Let the Galatopita sit for at least 45 minutes before cutting and serving. It's

going to be very creamy and soft while it's still warm. And become like

thick custard pie when cooled.

13. When about to serve, remove the cake ring and cut the pie into 10 pieces.

You can serve each piece either with honey and cinnamon or icing sugar and cinnamon.