Amanda from Matchbox is back to show us how to use the suprisingly versatile blow torch in the kitchen. It has many applications, not just creme brulee!
Chef Tips
How To Use A Potato Ricer
Amanda from Matchbox shows us how to use the versatile potato ricer, used for things such as gnocchi, and Frank’s bomba.
Colin Shows Us How To Make Chicken Stock
Colin Fassnidge from the Four In Hand shows us how to make a great chicken stock. Sounds simple, but there are some things that make it a great stock as opposed to an ordinary one.
Soren Shows Us How To Make Perfect Polenta
Claggy polenta be gone! Soren Lascelles from Assiette shows us how to make the perfect polenta
Frank Camorra Tells Us All About Rabbit
Rabbit is such an amazing and underutilised meat. Frank Camorra from Movida tells us all about the versatility of rabbit and how to break it down for cooking.
How to Truss a Chicken with Massimo Mele
Turns out there are a few ways of trussing chooks. Who knew? The fabulous Massimo Mele from Hugo’s shows us how.
Mamasita’s Ceviche with Jason Jones
Jason Jones from Melbourne’s hottest Mexican restaurant Mamasita shows us the secret to his famous ceviche.
Sean’s Delicious Onion Jam
Onion Jam is such a MUST HAVE in your pantry/ fridge. It’s wonderful on nearly everything Watch this video to get the recipe.
Frank And Nerida Talk Trout
Smoked rainbow trout is a taste sensation. Good for you in so many ways, it is incredible on crackers on it’s own or as a key ingredient in a lovely fish dish.
How to Cook a Perfect Steak
It’s one of those simple things that people always tell us they can never quite get right. Cameron McKenzie from The European shows us how to perfectly prepare a steak.
