Poaching Back – A Short Film
A short film I shot and edited on the simplicity of poaching an egg. Although I would say that for such simplicity it has taken me a few changes of
A short film I shot and edited on the simplicity of poaching an egg. Although I would say that for such simplicity it has taken me a few changes of
https://youtu.be/jxekP0ZwMWM?si=2q-mY__2HlWZiSD3Pork neck is undoubtedly one of the most underrated yet amazing cuts of meat – enough fat to make it interesting but not so much to feel overbearing. Cooked right
Introduction I very rarely make pulse or grain based dishes, yet am always drawn to them when on a menu at a restaurant, particularly any restaurant that offers culinary fare
Introduction: Oxtail is another of those great cuts of meat that give more pound for pound than many of their more well-known and affluent cuts. Being the tail of the
Introduction: It was a sticky, hot and humid day as we disembarked from the small boat and clambered on to terra firma. Having just visited the most amazing floating market
Introduction: A few years ago my wife and I attended a book launch and signing by the renowned Asian food writer and cook Charmaine Solomon. It was in the early
Introduction: A wonderful Christmas is over, one in which I had plenty of time to be let loose in the kitchen, to fervently eat all day and to participate in
I have never made a traditional Christmas pudding before. Why? I have no answer to that suffice to say that it is something that I have had on a cooking
Introduction: As a Brit arriving in Australia I was fascinated by the penchant of this antipodean nation for a food that can be found everywhere and in everything ‘Aussie’. One
Introduction: Stock is the magic in the kitchen; it’s the process of turning waste in to wealth. You have your fish and chicken stocks which are the nice little quaint
COOK BETTER. EAT BETTER. FEEL GREAT