BLIND BAKING
Baking pastry without filling. Blind baking is used when the pastry needs to be baked for longer than the contents within that pastry. Often the contents do not need to...
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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.
CORRECT SET UP OF YOUR CHOPPING BOARD
For years I did the common thing of wetting a tea towel and placing it under my chopping board in order to secure it to the bench, with my wife...
What is Braising?
Braising definition: to slowly cook seared meats, vegetables, poultry or seafood’s in their own or added juices in a sealed vessel in a low oven. Braising is a great technique...
CRUMBING
Used on everything from squid to cheese to schnitzel, coating foods with bread crumbs gives them a beautiful crispy coating when fried. Crumbing food is a technique that is only...
Grilled, BBQ and Roast Capsicum | How to Roast Capsicum
Bell peppers or capsicum are pretty delicious and tasty by nature. However roasted or grilled capsicum are all the more tasty and more versatile. Once capsicum are roasted they are...
SHUCKING OYSTERS (FROM THE BACK)
Shuck em yourself and you’ll know they’re fresh. Shucking oysters is something every Chef has done at some stage. When I was initially taught we were always taught to go...
STEAK CUTS
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...
WASHING LETTUCE
It’s a hot summer’s day, you’re tucking into a nice crisp salad, delicious homemade dressing, organic leaves, juicy tomato, ripe avocado and then you bite onto a piece of sand...
How to Make Tomato Concassé (Explained by a Chef With Photos!)
Concasser as defined by the Larousse Gastronomique (The Chef’s Bible) defines it as: “the French term for chopping or pounding a substance, either coarsely or finely. When skinned de-seeded tomato...
How to Use a Cherry Pitter Explained by a Chef
Cherry pitters are a must-have tool in every kitchen No matter how many chopping and slicing kitchen gadgets come on the market you will still find 99% of professional Chefs...