Steak Doneness Guide: Rare vs Medium Rare vs Well Done
Roasting large joints of meat to the correct doneness can be fairly difficult at times and once the roast is over done, there is no turning back. The difficulty starts...
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How To’s
Our experts have been busy honing their skills to bring you an impressive feast of culinary techniques.
For those of you who are beginners – don’t despair! Our guides cater to everyone, from the experience chef, to the weekend foodie.
We have supplied some basic yet necessary tips, such as knife storage, egg freshness and how to poach an egg (which to be honest is a great refresher for any seasoned cook to go back to). This is wonderful information for you to have in your arsenal all throughout your culinary journey.
The skilled cooks out there will also gain a great deal from these articles as they all include high resolution images and detailed step by step instructions. Attention to detail has been made with you in mind.
After all, these resources are about skill. Our chefs are passing on tried and true techniques to make your life a little easier; to ensure that your feast is created without a hitch.
Types of Steak Cuts Explained by a Chef
Choosing the perfect cut of steak to suit your tastes. Sometimes I like a beautifully tender piece of tenderloin fillet, other times I may be in the mood for a...
How to Pit Cherries Using Cherry Pitter
No matter how many chopping and slicing kitchen gadgets come on the market you will still find 99% of professional Chefs using their knives for most of the things these...
Cured Salmon Recipe
This recipe is a staple in many kitchens and really an old way of preserving the freshly caught fish. It is all based on the marriage of salt and sugar,...
A Full Guide to Whipping Egg Whites
Everything you need to know to get perfectly whisked egg whites every time. When you whisk egg whites what you are actually doing is whisking air into them. The result...
How to Roast Red Peppers (Roasting Capsicum)
Check out this step-by-step guide on grilling peppers or capsicum. Bell peppers, called capsicum in my home country Australia. are pretty delicious and tasty by nature. However roasted or grilled...
Temperatures for Serving Red, White, and Rosé Wines
Serving wine at the correct temperature is about as important for pleasure of drinking it as correct storage and handling. Wine served too cold cannot develop its full bouquet, but...
Why and How to Truss a Chicken
There are quite a few reasons why you might want to truss chickens ahead of roasting it, if not just because it has always been done that way and sometimes...
Cleaning Shrimp & Prawns Explained by a Chef
Cleaning the daily delivered seafood is usually done first thing in the morning in restaurant kitchens. The kitchen is spotless and clean, the air is free of the stress of service and...
Food & Wine Pairing Tips from a Chef
Part of every great meal prepared and served is, of equal importance, the choice of beverage served with the individual dishes. Matching the great flavors of a dish with the...
How to Decant Wine
Let’s start with the why first: why decant wine to begin with? Decanting wines is primarily done for two purposes. Firstly, to pour off any sediment that may have formed...
Chef Tip: How to Cut Onions Without Crying
This tip for cutting onions without your eyes watering is, believe it or not, NOT something one learns at culinary school. When I was starting out working in kitchens, the...
Tempering Chocolate: Quick Guide on How to Temper Chocolate
Tempering is the process by which chocolate (couverture), when cool and solid after melting, becomes glossy, shiny and has that certain crispness that cracks, even at room temperature. This technique...
What is Chiffonade?
Chiffonade, a French culinary term, is used to describe a specific cutting technique for green thin leaf vegetables and large leaf herbs. The end result or “chiffonade” is very finely...
Roasted Garlic Recipe – How to Roast Garlic (With Video Instructions)
This is a deliciously sweet and easy way to enjoy garlic and the roasted garlic recipe is so simple that I’m sure it will become the only way you eat...
Asian White Rice Recipe
Sticky rice is commonly eaten in many parts of Asia. In Thailand it is formed into little bite sized portions in the diners hand and then used to pick up...
Homemade Dukkah Recipe w/ Hazelnuts
Dukka, a.k.a Dukkah, is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or vegetables, as a seasoning mixture, but...
How to Remove Pin Bones from Salmon & Other Fish
Although serving a whole fish can be quite impressive and the flavor quite delicious, the bones the guest encounters while eating can often take away from the whole experience. So...
Growing Herbs Indoors: 7 Experts Share their Tips!
There’s something so welcoming about a kitchen dotted with pots of fresh herbs the cook can harvest to add their personal touch to their dishes. Creating an indoor herb garden...
How to Eat Oysters
Oysters have to be well rinsed with water before opening, to get rid of sand and dirt which surrounds them. To open, place the oyster on a flat surface with...
Egg Freshness Test
Not sure if that egg you’re about to crack is fresh or not? Here’s a quick way to tell before you find out the hard way and ruin that cake...
How to Cook Monkfish & What Does Monkfish Taste Like
Monkfish Taste Monkfish is known for having a similar taste and texture to lobster. The meaty flesh is mild and sweet, without being too fishy. This makes it perfect for...
Shirako: All About Cod & Fish Milt (Cooking, Taste)
Milt Taste Milt is the seminal fluid of fish and amphibious animals, which is soft and creamy with a slightly fishy taste. It can be compared to pork brains but...
Swiss Chefs Share 10 Tips for the Perfect Cheese Fondue
It’s winter, so it’s the perfect time to enjoy a delicious cheese fondue – internationally, probably Switzerland’s most popular dish. But with so many different recipes for cheese fondue, it...
