Genius cooking tips we learnt from watching Marco Pierre White on MasterChef

While we don't agree with Marco Pierre White that "fingers are for burning", we picked up other great tips from watching the legendary chef in action on MasterChef Australia Season 8. Here are some you should try at home.

1) Put a wet cloth under your chopping board

This will stop it from sliding around on the countertop while you're chopping ingredients.

2) Sometimes it's better to use a cheese grater than a knife

If your knife skills aren't up to scratch, a cheese grater is the best way to produce finely chopped onions and garlic.

Does the size of the dice really make a difference? Yes; if onions and garlic are really finely chopped they'll 'dissolve' into sauces rather than remaining in small chunks once cooked.

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3) Making risotto? Try Marco's tips:

• Ditch the wooden spoon in favour of a spatula. A spatula brings everything down from the side of the pan and also gets right into the edges.

• One of the biggest mistakes people make when cooking risotto is not putting enough stock in at a time. If your rice isn't submerged in stock, it'll cook inconsistently.

• When finishing off a risotto, ensure the Parmesan cheese is finely grated and the butter is soft so that they'll melt easily. Rather than stirring these ingredients into the pan straight away, let them sit on top of the risotto for a minute until they're melted.

4) Be generous when you salt fish

Some of the seasoning will wash off in the pan, said Marco to the contestants during a pressure test.

5) Add a little salt when crushing garlic

Once you've chopped your garlic, add a little salt and crush it using the flat side of your knife. The salt acts as an abrasive, making it easier to get a smoother paste.

6) Refresh micro herbs in a bath of ice water before using them to garnish a hot dish

This will stop them from wilting.