Quicker than you can say 'haute cuisine' these chefs can whip up a succulent meal but keep it simple THEY whip up the sublime and exotic day after day. But open the door of the personal fridges of our nation's leading chefs and the contents are surprisingly simple ... well, with the odd exception. DTM Pub date: 06/07/2013 Page: 12 - 21/06/2013 NEWS: Chef Pete Evans next to his fridge for 'what's in their fridge' story. Shaw Damian N24178742 Source: The Daily Telegraph Pete Evans: Host of My Kitchen Rules and confessed health nut. Evans truly does live by the creed "you are what you eat." Activated almonds (yep, they're in there) are just the tip of the iceberg. Quinoa and buckwheat tabouleh anyone? Looking in my fridge I see cultured and fermented vegetables, Rochway probiotic punch and olive leaf extract, coconut water, fresh herbs, vegetables, turmeric, ginger, sustainable seafood, grass fed organic meat, home made tahini hummus, raw olives, spirulina, hemp seed, golden flax and homemade mayo. Two things you will absolutely always find in there is Rochway olive leaf extract and raw C coconut water. Olive leaf is great for immunity and the kids love it and we drink and cook with coconut water all the time. I don't really cook for myself when I get home. My beautiful partner Nic always has something delicious and nutritious prepared ... she's an absolute whiz in the kitchen and she knows how much I love seafood, so I often come home to a salad, slow roasted vegies and divine fresh fish. For breakfast, it will be Nic's homemade sprouted seed bread with liver pate, avocado, cultured vegetables, fresh herbs, olives or a green smoothie with spirulina, coconut water, maca, golden flax, chia, frozen berries, soaked almonds and walnuts. Favourite guilty pleasure? Carob, honey, vanilla, almond, coconut and berry balls. DTM Pub date: 06/07/2013 Page: 12 - 13/06/2013 NEWS: Former Masterchef contestant Justine Schofield with the contents of her fridge for a 'what's in their fridge' story. Drewitt Andy N24048285 Source: The Daily Telegraph Justine Schofield: MasterChef alum and host of Ten's Everyday Gourmet takes a practical approach to stocking her fridge. A frequent traveller, Schofield leans towards long-lasting ingredients and thrives on leftovers. My motto when it comes to my fridge at home is 'make it last'. If I cook something, I won't just cook something that I will eat in one sitting. It will be something that I can stretch out for a few more days. I joke I am 'queen of the leftovers'. I love leftovers, absolutely love them. I will maybe make a sausage and lentil stew or roast a chicken and have it on the first night with roast vegies or green beans with a poached egg or something on top. Then on the second night I'll have leftover chicken with cornichons, mustard and pickles. Like a ploughman's lunch. My fridge is filled with condiments. I don't know if it's my French background but I've always got loads of mustards, olives, horseradish and pickles and things I can put on a plate with some leftover meats. I like to keep things in my fridge that won't go off, olives especially, and cured meats. I come home from a few days away and have olives and prosciutto and maybe grate carrot into a bowl and stir in mayonnaise. The other thing I always have in my fridge is cheese, which, again, is probably a legacy of growing up with a French background. DTM Pub date: 06/07/2013 Page: 12 - 27/06/2013 NEWS: Chef Darren Robertson from the Blue Duck Cafe and the contents of his fridge at his Balmain home.. Kelly Rohan N24270738 Source: The Daily Telegraph Darren Robertson: Head chef and part-owner of Three Blue Ducks, Bronte and host of Ten's upcoming Recipe to Riches. You can take the boy out of Britain, as they say, and a few British staples still figure largely in Robertson's kitchen, as well as a few guilty childhood pleasures - Nutella and pot noodles. I'm very much into having plenty of fridge staples like eggs, butter, cheese, bacon and loads of milk. I don't know why but I'm really into my milk at the moment, full cream. I've usually got plenty of vegies in there too because I try and make a visit to the markets at Pyrmont or Bondi at least once a week and stock up on things like apples, beetroots, ginger, bananas and garlic. I always keep chorizo in there for when I need to whip up something quick like a pasta dish or an omelet. For the same reason I make sure I always have parmesan or cheddar cheese, eggs and cream which I might also use for breakfast. That usually consists of an omelet or some eggs on toast but often I will have porridge with some yoghurt or berries or just plain toast but I'm not a fan of vegemite. I am actually going through a really big Nutella phase right now. I don't know why.