Recognised as one of the country’s leading chefs and restaurateurs, Teage Ezard is a man who knows what he wants in the kitchen. After taking Melbourne by storm with his establishments Ezard, Gingerboy and Gingerboy Upstairs, he’s moved north to Sydney, opening Black at The Star in 2011 to much fanfare.

MY IDEAL KITCHEN WOULD HAVE … a Plancha cooktop for grilling seafood, an open-wood grill with rotisserie and a Carpigiani ice-cream machine for the kids.

EVERY KITCHEN SHOULD HAVE … a well-stocked pantry, very sharp knives and a collection of modernist cookbooks.

MY KITCHEN AT HOME ARE … brand-new! We have recently installed a Gaggenau kitchen with induction cooktops. Also, we now have an in-bench barbecue grill, an in-bench steamer and a wine cabinet, which are my faves!

THE INGREDIENTS I CAN’T LIVE WITHOUT ARE … there would have to be a few: Ortiz anchovies, Grana Padano, homemade A1 sauce and couverture chocolate.

MY BIGGEST KITCHEN DRAMA WAS … home renovating and selecting, purchasing and installing everything. It was a long process but definitely worth the wait.

HUNAN-STYLE PORK AND GREEN BEANS IN LETTUCE CUPS

• SERVES 4 TO SHARE

2 tbsp sesame oil

400g minced pork

3 garlic cloves, finely chopped

20g or approx 4cm fresh ginger, peeled and finely chopped

4 red shallots, finely chopped

120ml shaoxing rice wine

100g green beans, trimmed and cut into 2cm lengths

1 red birdseye chilli, thinly sliced

1 tsp belacan shrimp paste, roasted

1 tbsp dried shrimp

3 tbsp gula melaka

3 tbsp Chinese black vinegar

40ml lime juice

1 pinch of sea salt

1 pinch of freshly ground white pepper

12 baby cos lettuce leaves

1. For the Hunan-style pork, heat a wok over high heat, add the oil and stir-fry the pork for two minutes until brown. Add the garlic, ginger and shallots and stir-fry for a further two minutes.

2. Pour in the shaoxing rice wine and cook for one minute until evaporated and the pork is crumbly in texture. Next add the green beans, chilli, shrimp paste and dried shrimp and cook for one minute. Stir in the gula melaka and cook for one minute. Season with the vinegar, lime juice, salt and pepper and mix well.

To serve Transfer the pork to a large serving bowl and serve with the lettuce leaves.