Chef in Australia

Daniel Gould

Unilever Foodsolutions Chef, Australia

From baking cakes at home as a young boy, to creating culinary masterpieces for the rich and famous, Daniel Gould’s done it all. During his 18 year culinary career Daniel has tackled everything from bulk hospital and short order pub food to high end catering work for some of Sydney’s finest catering companies.

As the Unilever Foodsolutions Chef, Daniel’s responsibilities include the design and development of new products and recipes, demonstrations, chef support for key accounts and training for the national sales team.

What recent food trends have you been noticing in Australia?

Healthier eating. People want to be able to choose between more indulgent and healthier food options.

What kind of ingredients do you most enjoy working with?

I couldn’t live without fresh herbs. I love to marinate meats and fish. I seem to marinate everything.

What are some of the Unilever Foodsolutions products you use?

I use and eat most of the products. Two of my favourites are KNORR Demi-Glace and Pataks Mild Curry Paste.

What is your favourite kitchen appliance?

Of course, it’s a sharp knife and a good sized chopping board.

What do you like to cook on your day off?

I love cooking meats. In winter, I like slow cooked wet dishes and heavy traditional desserts like bread and butter pudding and crumble with hot custard.

What do you like to eat when you’re out?

I absolutely love pizza. I also really enjoy Yum Cha and Chinese barbeque.

Where do you get inspiration from?

Mainly cooking shows on Cable TV and food magazines.

If you had to cook a meal for the Prime Minister, what would you cook?

In my catering days I actually did a cocktail party for the Prime Minister. Seeing he’s a fair dinkum Aussie bloke, I’d probably cook him a good steak, eggs and chips.

Never fail party dish?

Herb Chicken - as it’s so versatile. You can skewer it, serve it as a main or chop it up and have it as a sandwich filling or with salad. You can also never go past the good old sour cream mixed with French onion soup as a quick dip.