May 13, 2011 by Tristan

How to create perfect pork crackling (video)

Roast pork is an Australian favourite, particularly when served with all the customary trimmings; roast vegetables, apple sauce, gravy and, of course, crackling. To most of us, a traditional Australian pork roast isn’t complete without perfectly formed, golden crackling, but getting a consistent result can often be a challenge.

Adrian Richardson, chef at La Luna and author of the book ‘Meat’, shows how to get perfect crackling results every time. This …

May 3, 2011 by Tristan

The Essential Ingredient to showcase Canberra’s best chefs

The Essential Ingredient Canberra is proud to announce a new series of events designed to give locals the opportunity to learn from some of Canberra’s most celebrated chefs.

In association with the Canberra Institute of Technology Tourism & Hotel Management Centre (CIT), The Essential Ingredient Canberra is offering a range of inspiring cooking demonstrations that reveal the secrets to a broad …

April 24, 2011 by Tristan

2011 Cooking School Schedule Prahran – AVAILABLE NOW

76 classes with 55 experts…

The 2011 Cooking School Schedule is our most comprehensive ever! Featuring chefs, artisanal producers, food writers and 5 class formats including hands-on workshops, interactive tutorials and intimate Chef’s Table events. Our hands-on classes provide the opportunity to work along-side some of Australia’s most significant culinary figures, including sought-after chefs Frank Camorra, Ben O’Donoghue, Philippa …

April 5, 2011 by Tristan

How to make a chocolate ganache (video)

Knowing how to make a good ganache is an essential part of successfully preparing countless desserts, pastries and other sweet masterpieces.

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 …

September 27, 2010 by Tristan

Foaming for flavour

‘…with a wild mushroom foam’.

These words, or similar ones, have become increasingly prevalent on menus around the world. But what is a ‘foam’, and what can a few bubbles possibly bring to a dish?

Foam, in a scientific sense, has been a part of cooking for centuries. Every time cream is whipped, egg whites are thickened, meringue is formed or mousse …

August 27, 2010 by Tristan

Recipe: Peter Kuruvita’s Sri Lankan Love Cake

Sri Lankan cuisine is as rich in tradition as it is in flavour. This sweet treat is much a part of the Sri Lankan food landscape as curry, and after you try it just once, you’ll know why. It’ll be love at first taste.

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Ingredients

Makes approx 30 bite-sized pieces or 1 cake
•    125g soft unsalted …

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