By Jo Rittey


Celebrity Chefs, Will and Steve are on a winning streak. First they won My Kitchen Rules, and now they have taken out third place at the Gourmand World Cookbook Awards.


Last Monday night, in a step towards the best in the world, Australia’s loveable duo Will and Steve, took out third place at the Gourmand World Cookbook Awards in China.


Their brand new cook book ‘Will and Steve | Home Cook, Aspiring Chef’, went up against Marco Pierre White, Monica Galetti & Mario Batali’s books in the Reality TV Chef Category.


In ‘Home Cook, Aspiring Chef’, Will and Steve showcase their creative approach to food, as well as their fun personalities.


The book contains more than 100 delicious recipes, inspired by their English heritage and appreciation for delicious Australian produce.


This recipe is one of Will and Steve’s old flames, literally. A studio kitchen was almost burnt down the last time Will smoked trout on national television. But rest assured, you will be in good hands when you follow their step by step instructions below.



To smoke your trout, you will need a simple metal smoking box.

2 rainbow trout, cleaned and gutted

2 cups small cut woodchips

2 cups apple juice

4 apple and elderflower teabags, tea leaves only

extra virgin olive oil, to drizzle

dill fronds, to serve

2 lemons, sliced



4 tablespoons sea salt flakes

2 tablespoons brown sugar

4 apple and elderflower teabags (feel free to flavour the brine with any kind of tea you like)

2 litres cold water or enough to cover the fish


  1. Place the fish in a dish large enough to lay them flat, then cover the dish with cling film and allow the fish to brine for at least 2 hours in the fridge.
  2. Soak the woodchips in the apple juice for 1 hour.
  3. Drain the woodchips and scatter them thinly over the smoking box tray. Add the tea leaves to the smoking box and seal with the lid.
  4. Remove the trout from the brine and pat them completely dry inside and out with paper towel.
  5. Take the smoke box outside but keep it away from any direct wind. Light the burner on the smoking box and allow the smoke to develop, this will take about 10-15 minutes. Remove the lid and place the fish in the smoking box. Close the lid and smoke for 12-14 minutes until the skin darkens and can be easily peeled from the flesh.
  6. Remove the fish from the smoking box and allow them to cool slightly before peeling off the skin. Try to keep the head and tail in tact. Serve the fish on a large plate with a drizzle of olive oil, a sprinkling of dill and a few slices of lemon.




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