Colin's Little Black Book

Dublin born and Raymon Blanc trained, Colin Fassnidge is the Head Chef at the Four in Hand and part owner of 4Fourteen. He is also a judge on the television show, My Kitchen Rules. Since arriving in Australia in 1999, he has worked at some of Sydney's most acclaimed restaurants including Liam Tomlin's celebrated Banc. Colin's Nose to Tail philosophy and his diligence for sourcing the best local ingredients has seen him turn the most undesirable off cuts into beautiful, delicious dishes. Colin lives in Sydney with his wife, Jane and their two daughters.

Chef years are like dog years
— Colin Fassnidge


Colin's Top Tips

Best New Restaurant - St Peter (Josh Niland) 
Most memorable Meal - A 16 San Francisco
The one To watch - Ester (Mat Lindsay)
Best cheap Eat - Spice I am
Thursday night take away - Wok Master maroubra junction  


    Colin's Fav Bands to Cook to

    • Sterophonics
    • U2
    • ACDC
    • Miles Davis
    • The Foals

    Colin's Fav spot for Sunday lunch - Ormeggio, Spit Bridge, Sydney

    Colin's Fav Instagrammer's

    Jan Hyland (Private Account)

    Colin's Fav Day Off Eating Haunts


    Slowly Braised Brisket


    • splash of olive oil
    • 1kg piece brisket
    • 2 onions, roughly chopped
    • 2 carrots, roughly chopped
    • 2 celery stalks, roughly chopped
    • 2 litres chicken stock
    • 2 star anise
    • 1 cinnamon stick
    • 50g liquorice root
    • 1 bay leaf
    • 5 peppercorns
    • 20g butter
    • 6 pieces sourdough bread
    • pickled vegetables, to serve (see pg xx)
    • watercress sprigs, to serve


    1. Preheat the oven to 100°C . Heat the oil in a large frying pan over high heat. Season the meat with salt, and seal on each side. Transfer to an ovenproof dish, and add the vegetables and stock.
    2. Toast the star anise, cinnamon and liquorice root in a dry frying pan until fragrant. Add to the roasting pan, along with the bay leaf and peppercorns. Cover pan with foil, and bring to the boil. Place in the oven and cook for 6 hours. Remove from the oven and set aside, covered, for 40 minutes.
    3. Use a spoon to break the brisket into serving portions. Foam the butter in a hot frying pan, add the bread and cook until golden brown on one side. Serve the brisket with the bread, pickled vegetables and watercress.

    Note: Herbie’s Spices supply liquorice root. Look in specialty food shops, or look for them online.