February 17, 2011 by Tristan

How to make Vietnamese Master Stock (video)

Australians love Vietnamese food, and few ingredients are as essential to Vietnamese cooking than the spiced, fragrant master stock.

In this exclusive web video, chef Mark Jensen of Red Lantern Restaurant demystifies the preparation of this stock, and explains how you can use it again and again to add a unique flavour burst to a wide variety of dishes.

Learn the secrets of this centuries-old recipes, and it might become on of …

January 24, 2011 by Tristan

How to bone a fish (video)

All chefs agree that buying a whole fish fresh from the market is the best way to ensure you’re getting the freshest ingredient available.

But how do you identify a high quality fish?And how do you remove the head, the scales and the bones to produce big, juicy fillets without losing any of the flesh?

Maurice Esposito demonstrates how to prepare this Essential Ingredient in our exclusive web video….

December 7, 2010 by Tristan

How to section a chicken (video)

Chicken is one of the world’s most popular ingredients, prominent in many cuisines and appearing in some of the world’s most classic and beloved dishes.

One of the keys to chicken’s appeal is it’s versatility. It can be roasted, fried, poached, steamed, deep fried, barbequed or grilled, and is as popular whole as it is in pieces.

In order to create classic dishes such as coq au vin, cacciatore, chicken curries, Korean …

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