Tips
How to Peel & Concasse a Tomato
A classic technique when you have a recipe that calls for tomatoes that have had the skin and seeds removed, leaving only the flesh. With this quick tip you’ll have tomato cheeks and tomato concasse in no time! WATCH THE
... [read more]
How to Keep Herbs Fresh for Longer
Fresh herbs are the perfect ingredient to brighten-up any meal, but sometimes you only use a little bit of the bunch. This quick tip will keep your herbs fresher for longer, and save you money too! WATCH THE VIDEO ABOUT
... [read more]
How to Fillet a Salmon
Filleting a fish is something you may be a little intimidated by, but you can do it in your own kitchen without much trouble at all. If possible, have your fish monger gut and scale the fish before you bring
... [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]
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]
Manu’s advice on the cooking skill everyone should master
Macleans Mums ask Manu “what is the main thing everyone should learn in the kitchen?”
... [read more]
Manu’s advice for cooking a roast
Macleans Mums ask Manu about his tips for a roast.
... [read more]