A listing of the cooking techniques used in our recipes. Click on the pictures to see the details of each technique.
For those of us for whom a little Chilli goes a long way, drying Chilli Peppers is an easy way to extend the life of this versatile cooking staple.
Blind Baking, an explanation of how it works and why you need to use the blind baking technique.
Cutting a whole chicken into eight pieces, believe it or not, it’s not as hard as you’d think
How to make a Bouquet Garni. A pouch of herbs used to flavour stocks and stews.
A rich stock used to infuse other dishes with the flavours extracted from the stock ingredients.
This recipe shows how to make a beautifully balanced and deliciously delicate fish stock using the left over head, bones and trimmings of white or pale pink fish such as the Salmon shown here.
This delicious creamy chocolate ganache can be used as an icing or filling for cakes and can be flavoured with a few drops of your favourite liqueur if you like.
A quick, easy and stylish alternative to a set of Salt and Pepper shakers.
A whisked sponge boasts the lightest texture of all cakes. Its volume relies on the amount of air incorporated when eggs are whisked with sugar over a gentle heat.
This pastry is the base of many desserts and savoury hors d'oeuvre. Some examples include profiteroles, éclairs and gougeres.
How to make Shortcrust Pastry, a simple to make pastry that can be used for savoury or sweet tarts.
Be it Dark, Milk or White chocolate, to work effectively with it you need to know how to melt chocolate properly. Follow these simple steps and you'll get it right every time.
Quick Skimming is used to remove excess fat from a freshly made stock without having to wait for it to cool.
There is no way better to release the gorgeous sweetness and delicious flavours of a capsicum than to roast it until the skin blackens and blisters before peeling it off to reveal the soft flesh.
The technique required to separate the segments of citrus fruit so as to leave the bitter pith behind.
Believe it or not, it’s not that hard to temper chocolate. There is no mystery to it, have a go, it makes a huge difference and is really worth the extra effort.
