A poached egg is an egg that has been cooked in simmering water. It requires precise timing and is quite simple to master once you have the right technique. One
Read More >>

A dry-brine technique which achieves similar results to wet brine by sprinkling kosher salt and letting it sit uncovered in the fridge for 12 hours. The salt draws out the
Read More >>

If you love fried eggs you will love this brand new technique. A steaming runny hot yolk and a perfectly cooked white, all wrapped up like a present ready to
Read More >>

Chicken stock is the basis to many sauces, soups and other dishes. It’s a staple for any kitchen that’s made from chicken bones or carcasses, a few vegetables and aromatic
Read More >>

There’s a hundred ways to cook a steak but for me, this method has always given me amazing results. The action of flipping your steak regularly keeps the juices in
Read More >>

It amazes me how much extra we are charged for such a simple task. I’ve seen it up to three times the price for something that takes under two minutes
Read More >>

Coulis, a French word referring to a thick sauce made from pureed fruits or vegetables. This version doesn’t require cooking keeping the full fresh fruit flavours and can be served
Read More >>

The misleading name of pepper, was given by Christopher Columbus as it resembles a chili. They are called capsicums in Australia and new Zealand. Don’t be scared to burn the
Read More >>

Woks are made of cast iron or carbon steel, to avoid them rusting in storage manufacturers coat them with a factory oil. This oil needs to be scrubbed away before
Read More >>

Chopping an onion is a very common task in cooking meals and one of the most important cooking skills. It’s very easy to do and quite fast once you know
Read More >>