Zokoko Chocolate: Bean to Bar

Our constant pursuit in seeking out quality ingredients from Australia and around the world, led us to find some of the best chocolate we’ve tried in a while.

Zokoko Chocolate – the factory and cafe – is located in Emu Heights in New South Wales, at the foot of the Blue Mountains. The team are committed to a ‘bean to bar’ ethic (think paddock to plate but with chocolate) and …

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.

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 …

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 one of …

Plating up: the secrets of food presentation

Open your nearest cookbook. Turn on the Food Channel.  Peek in the window of the ‘hatted’ restaurant down your street. All the beautiful dishes, immaculately presented, have something in common; beautiful, large plates.

Presentation, any chef will tell you, is vital to every finished dish. While the taste of the dish may forgive lacklustre presentation, setting down a creative, well laid-out …

Recipe: Matt McConnell’s Portuguese Mussel Cataplana

The name of this dish comes from the unique copper pan in which it is cooked.

Available on every street corner in Portugal, the pan features two copper bowls connected by a hinge and a clasp.

The cataplana is filled with ingredients, closed and heated over a stove. It is then opened at the table, releasing a cloud of steam and the incredible aromas of the finished dish.

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 …