Knowing how to make a good ganache is an essential part of successfully preparing countless desserts, pastries and other sweet masterpieces.
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 …
In this exclusive video, renowned chef and master of Middle Eastern spices Greg Malouf (formerly of Momo) demonstrates how to make his lamb kifta tagine with egg and artichoke.
800g lamb, finely minced
1 medium onion, finely chopped
3 tbsp parsley, finely chopped
1 tsp dried mint
¼ tsp cayenne pepper
Sea salt and white pepper
2 tbsp olive oil, for frying
½ bunch flat leaf …
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 …
Chocolate is more than simply an ingredient. It is an icon. To a chef, chocolate represents opportunity, an almost limitless set of techniques, styles and recipes just waiting to turn a piece of chocolate into something truly spectacular.
Of all the techniques involving chocolate, none is more daunting than the art of tempering. By heating chocolate to a particular temperature, then cooling to another, it can be reshaped before it sets …
Cooking with fish is generally very simple, and the results are always delicious. Of course, the fresher the fish, the better the dish, and one of the keys to ensuring you’re cooking with the freshest fish available is learning how to clean, bone and/or fillet the fish yourself.
In this exclusive Essential Ingredient video, Maurice Esposito, one of Australia’s premiere seafood chefs and owner of Esposito in Melbourne, demonstrates …