Steak-Cutss
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Steak Cuts

By - Paul Hegeman,  April 24, 2015

Choosing the perfect cut of steak to suit your tastes.

Sometimes I like a beautifully tender piece of tenderloin fi...view all

 
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Shucking Oysters (from...

By - Paul Hegeman,  April 24, 2015

Shuck em yourself and you'll know they're fresh.

Shucking oysters is something every Chef has done at some stage. W...view all

 
muddlingx
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Muddling

By - Paul Hegeman,  April 23, 2015

Muddling is a great way to extract flavours from drink ingredients, citrus fruit are all too often treated as garnish rath...view all

 
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Segmenting Citrus

By - Paul Hegeman,  April 23, 2015

More to it than it sounds.

Often when you read in a recipe to ‘segment’ a grapefruit or orange or any kind of c...view all

 
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Lining Cake Tin

By - Paul Hegeman,  April 23, 2015

Tired of having your cakes stuck to the bottom of the tin? DonÌt want to have to rely on your icing skills to hide your c...view all

 
roasting-peppersf
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Roasting or Grilling P...

By - Paul Hegeman,  April 23, 2015

Bell peppers (capsicum) are pretty delicious and tasty as nature makes them, however roasted or grilled they become all th...view all

 
roast beef red 1
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Roasting Meat to the D...

By - Thomas Wenger,  April 23, 2015

Roasting large joints of meat to the correct doness can be fairly difficult at times and once the roast too much done, the...view all

 
Roasting-Chestnutsd
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Roasting Chestnuts

By - Thomas Wenger,  April 23, 2015

Chestnut season will always be something special for me. The smell of the freshly roasted chestnuts from the street side v...view all

 
knives2
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Knives-Storage

By - Paul Hegeman,  April 23, 2015

There is nothing that gives me shivers as much as looking into peoples kitchen drawers and finding their knives in the mis...view all

 
knives
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Knives-Getting Them Sharp

By - Paul Hegeman,  April 23, 2015

I'm sure you've heard it before, "a dull knife is more dangerous than a sharp one" well like most cliches it becomes a cli...view all

 
knives1
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Knives-Keeping them sharp

By - Paul Hegeman,  April 23, 2015

One of the first things they teach in culinary school is how to look after your knives. There's good reason for that as we...view all

 
infusings
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Infusing

By - Paul Hegeman,  April 23, 2015

Infusing: to steep, boil or slightly warm a liquid containing a flavouring substance or aromatic agent, in an effort to dr...view all