Iain ‘Huey’ Hewitson has been a fixture on Australian daytime TV for decades – and now, after making a triumphant return on TikTok, the celebrity cook is back to share his top kitchen secrets – including the top mistakes amateurs ‘always’ make.
Mr Hewitson has seen his fair share of culinary mishaps over the years, and now he’s sharing his hard-earned wisdom to help home cooks avoid common mistakes.
From the importance of prep work to avoiding the dreaded overcooked vegetables, Mr Hewitson didn’t hold back when he spoke to FEMAIL.
The beloved chef began hosting the Healthy, Wealthy and Wise series in 1992, and went on to front the programs Huey’s Cooking Adventures (1997) and Huey’s Kitchen (2010).
His last new cooking episode was broadcast on free-to-air in 2014, after which the Melbourne-based Kiwi chef maintained a low profile.
But that all changed in early 2024 when the chef’s 22-year-old daughter Charlotte encouraged him to start posting on TikTok – and within days, he was racking up hundreds of thousands of views with videos that have struck a nostalgic chord with fans.
The 75-year-old told FEMAIL he felt ‘humbled’ by the instant success, adding that his philosophy on TikTok is no different to when he was on TV: to inspire and teach others how to cook.
For Mr Hewitson, the number one mistake amateur chefs make is failing to set up properly before they start cooking.
Iain ‘Huey’ Hewitson was a fixture on Australian TV for decades thanks to his popular afternoon cooking shows
Lay out all the ingredients and utensils before you start
‘Always read the recipe exactly unless you’ve made it a thousand times,’ he explained.
‘Have everything set up before you start – all the ingredients and equipment out on the bench in the order you’re going to use them.’
He’s adamant that skipping this step can lead to chaos in the kitchen.
‘One of the big mistakes people make is they suddenly think, ‘Oh, I need this!’ and rush off to the cupboard while something is overcooking.
‘Or they get into the pantry and realise they don’t even have that ingredient. It’s a disaster waiting to happen.’
How to cook vegetables the right way
When it comes to vegetables, Mr Hewitson is a firm believer in simple but effective techniques to preserve flavour and nutrients.
When it comes to vegetables, Mr Hewitson is a firm believer in simple but effective techniques to preserve flavour and nutrients
‘If you’re boiling green vegetables, use a large pot of rapidly boiling, well-salted water.
‘Throw the vegetables in, and the goodness gets sealed in instantly.’
He recounted how his mother used to make the mistake of starting vegetables in cold water, which drained them of all their vibrancy and taste.
‘She’d put these wonderful veggies from my father’s garden into a little pot with cold water.
‘By the time she thought they were done, the water was bright green, and the vegetables had no flavour left.
‘Most mothers did that back in the day, but it’s something we’ve got to avoid now.’
Always buy fish from a fishmonger
Buying the best ingredients is another golden rule for Me Hewitson – especially when it comes to seafood.
Buying the best ingredients is another golden rule for Me Hewitson – especially when it comes to seafood
‘If you’re buying fish, get it from a fishmonger, not a supermarket,’ he advised.
‘And if you’re going to a market, bring a chilly bin or an esky with ice packs so the fish stays fresh.
‘Too many people walk around the market for 30 minutes with their fish in a bag, and by the time they get home, it’s not as fresh as it should be.’
He also shared a pro tip about choosing fresh seafood: ‘Fish shouldn’t smell. Once it smells like the sea, it’s too late.’
Don’t test new recipes on dinner guests
For those trying out new dishes, Mr Hewitson insists on sticking to the recipe the first time.
‘The first time you make a recipe, follow it slavishly. No variations,’ he said.
‘You need to understand what the chef or recipe writer aimed for. After that, you can tweak it and do your own thing.’
For those trying out new dishes, Mr Hewitson insists on sticking to the recipe the first time
And one of his biggest pet peeves? Home cooks attempting elaborate dishes for dinner parties without a trial run.
‘Don’t try out one of those fancy recipes you’ve read in Gourmet Traveller at a dinner party. Test it on your family first. If it’s a disaster, they’re the ones who’ll forgive you.’
He recalled a friend’s ill-fated attempt to impress guests with a croquembouche: ‘They told me, ‘Oh, we made croquembouche for the first time at a dinner party.’
‘I asked how it went, and of course, it was a disaster. That’s not the time to be trying something so ambitious!’
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