How to pin bone salmon
Want your salmon silky-smooth, without surprise choke hazards? Pin boning is the secret! Those spesky bones can ruin an otherwise perfect eating experience, but with the right technique and a single, simple tool, you’ll have boneless fillets in no time. All you need is a pair of tweezers and we recommend...
How to crumb schnitzel (and other things too)
Wet hand, dry hand, wet hand, dry hand. If there’s one mantra you need to bring to the crumbing table, it’s that. Yep – the key to crumbing schnitzels, or anything really, is to use one hand for dunking your meat (or whatever) into the wet mixture (in this case beaten egg), and the other for dunking into the dry ones...
How to make hand-cut noodles
These noodles are fun and easy to make and it doesn’t matter if they end up a bit wonky or uneven; that just adds to their rustic, hand-made charm! You don’t need any fancy equipment to make them either; just a pair of clean hands, a rolling pin, a large, sharp knife and a bit of elbow grease…
How to segment an orange
What makes a great cook great? The little things. Like always having sharp knives… and knowing how to neatly segment an orange. And you can’t do the latter without the former, so sharpen up and listen up and we’ll show you how!…
How to make raspberry coulis
Coulis. Pronounced ‘coolie’, It’s just a poncey way to say ‘strained puree’. In fact, in French coulis means just that – ‘strained’. Easy to make and perfect for summer when berries are bouncing around everywhere, a coulis is a quick, simple, no-cook way to top off, tart up, drizzle over, or generally improve your dessert game…
How to BBQ steak
Barbecuing meat is not hard, but we are always intrigued when people who usually never cook (dudes of a certain age mainly; just sayin’), are suddenly experts once they’re armed with a barbecue, a silly apron, a beer, and a few sharp cooking implements. So move over steak stabbers and over-turners; your time is up!…
How to roast tomatoes
Repeat after us – “roasting concentrates flavour roasting concentrates flavour.” It’s our mantra, even in summer and yes, even with tomatoes. Roasted tomatoes taste amazing; sweet and intense, they're useful for so many things. Hurl them into a salad, throw them into a sauce for pasta, put them alongside cheeses or on an antipasto…
Cracking the crackling
Nothing, but NOTHING will make you glow with domestic pride like bringing a crackling-topped pork roast to the table. It’s virtually The Meaning of Life. Try our easy steps to crispy-crackly-porky nirvana and tell us we’re wrong. We love cooking a belly roast because the crackling-to-flesh ratio is high; there’s plenty for everyone…
How to make mayonnaise
Put down the Best Foods and step away from the Kewpie. As one of the foundational sauces of French cuisine, it’s worth mastering the art of making your own mayo. And it’s easy once you get a feel for it; with experience, you’ll ‘get’ how fast you can add the oil, how to adjust lemon juice so it’s in balance…
How to glaze a ham
Y’know, there really aren’t too many opps during the year for showing off your baked ham moves so Christmas is open season on hamming. The Big Day is not the same without a massive, sticky haunch of smoky, succulent pig to haul to the table – and figuring out what the heck to do with the endless leftovers?…
How to make a pavlova
Pavlova. Did we invent it or did they? We must be the only people on the face of the earth who don’t really give a toss, national pride be damned. We’re more into how good pav tastes, how simple it actually is to make, and how economical it can be too, if you don’t go nuts on exxie garnishes…
How to crisp salmon skin
What separates OK cooks from Really Great cooks? Not what you might think. No, it’s not the ability to whip up a croquembouche like it’s a reflex action, or craft a molecularly gastronomic dinner party menu on the turn of a dime. It’s actually the little things. The smallest masteries of techniques…
Making gravlax; it’s rather easy
Gravlax, a.k.a. cured salmon, is fast and simple to prepare. The best cut to use is the ‘top loin’, cut from a whole fillet. Its even thickness means it cures evenly, which is exactly what you want. Gravlax lasts for up to a week in the fridge (or even longer; it’s designed to keep), but you'll eat it well before then!…
How to slow-roast a lamb shoulder
What happens when you s-l-o-w cook lamb shoulder? Freaking magic, that’s what. All those connective tissues and layers of fat just melt away, making the flesh soft and ridiculously tender; if we used the despised ‘moist’ word, we’d have applied it here. That’s how good this lamb is. And if you’re useless at carving – happy days…
How to pot roast quince
We hate peeling and coring quinces; it’s a dangerous endeavour. Those suckers are hard and it’s easy to slip and accidentally amputate some essential body part with a paring knife. So we love this Maggie Beer-inspired recipes to bits; you literally turf your unpeeled, uncored quinces into a dutch oven with a s%^&-ton of sugar, some water…