Good cooking starts with good technique and a few kitchen hacks. Here’s how to master basic kitchen skills, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid. Mastering these simple techniques will take your cooking to the next level.
I'll show you how to make the most of fresh, seasonal produce, from roasting capsicums and cooking in banana leaves, to making bouquet garni and cleaning artichokes.
Here's how to cook with fresh Australian seafood. From the best way to store and boil prawns to cooking them for sushi, cleaning crabs and stripping squid.
Trussing any poultry, from quail to turkeys, is easier than you think. I'll show you how to render lard too for Asian cooking and to create crunchy pork scratchings.
Making fresh pasta, noodles and dumplings is easy, satisfying and impressive for your next dinner party. Here's how to master basic pasta shapes and cook pasta like a Nonna.
Herbs and spices add flavour, aroma and colour to so many dishes. Discover how easy it is to dry and grind roots like turmeric, temper spices and prepare saffron for cooking.
The world of Asian cookery is full of mystery for many European cooks. Master these simple techniques and basic ingredients and watch it open up for you.
Recipes often give directions like 'cook in a bain marie' or 'cover with a cartouche' without giving much detail. Here's how to master these basic techniques and more.
Dishes are only as good as the ingredients that go into them. Making fresh breadcrumbs, stocks and mayonnaise is easy, satisfying and cost-effective.
