Sauce Grenobloise & Crispy Skinned Salmon

Sauce Grenobloise & Crispy Skinned Salmon

Grenobloise — a classic French sauce made with lemon, parsley, capers and butter — is the perfect accompaniment for salmon, or pretty much any other fish you prefer! Remember that you’ll need to remove the scales from the skin before

... [read more]

How to Season and Truss a Chicken for Roasting

Trussing a chicken means it not only keeps its shape as it roasts, but helps the meat to cook evenly. Watch the video to see just how easy it is to take your roast chicken to the next level. WATCH

... [read more]

Giveaway: Howard Vineyard Wine

Spring has finally sprung here in Sydney and in celebration I’d like to share a glass of wine with you! Howard Vineyard has been kind enough to offer a lucky reader a half-case of wine, including two bottles of Clover

... [read more]

Sauce au Poivre

Steak with black pepper sauce is a perennial bistro favourite, but that doesn’t mean you can’t recreate it at home. Be generous with the pepper, if you’re going to make a luscious peppercorn-spiked cream sauce it needs to taste like

... [read more]

How to Crack Pepper without a Grinder

A good pepper grinder is an invaluable tool for quickly seasoning food, but this is a method I’ve used in commercial kitchens for years to crack a lot of pepper very quickly. It’s perfect for any recipe — such as

... [read more]

How to dice shallots like a pro

Finely chopped shallots are a key ingredient of many French sauces, and achieving a delicate dice shouldn’t be daunting or time consuming. With a few simple techniques you can be dicing like a pro — just remember to use a

... [read more]

Join Camp Quality for ‘Dine at Mine’ 2014

I often say “food is pleasure, live to eat don’t just eat to live” and this August inviting mates around for a meal can help kids with cancer live a better life. Dine at Mine is a yearly event to

... [read more]

Sauce Bordelaise

The French love their red wine but the Aussies do too. Sauce Bordelaise, a classic red wine sauce, marries the sweetness of caramelised shallots with a touch of acidity from a full bodied red like Shiraz. Served over a medium-rare

... [read more]