The title of Jeremy Pang’s book speaks volumes. Calling it “un- chopped” was originally intended as a nod towards demystifying the process of Chinese cooking
I created this dish as an alternative to stir-fried beef. Venison steaks stay tender when flash-fried in a wok, while the sourness of the tamarind and sweetness from the ketjap manis give this dish a Malaysian-Chinese feel.
In the second part of chef Russell Brown’s series exploring the versatility of seasonal produce, the former Sienna proprietor celebrates the glorious strawberry and shares some recipes
The self-taught culinary king of the West Coast, Daniel Patterson is about to take a step away from his internationally renowned restaurant Coi and leap into a business that intends to make a difference. Kerstin Kühn reports
With this novel recipe book, you get a sneaky peek at what the likes of Gordon Ramsay, Ferran Adrià and Tetsuya Wakuda cook for the family when they are not pushing their culinary boundaries.
Steve Smith’s poached Jersey oysters don’t just taste good on the island. Michael Raffael reports on how Smith’s Bohemia restaurant makes the most of the local catch, and how the dish can be replicated inland
The inspiration for this came from a recipe I saw for a pasta salad with salmon and hummus. The combination really resonates because of the Middle Eastern vibe with a sort of wacky Australian-hybrid approach.
Fresh food produce supplier James Wellock and British Larder chef-consultant Madalene Bonvini-Hamel provide ingredient inspiration and recipes with the late-summer haul in mind
With seasonality set to remain a top trend in catering, chefs are keen to make use of correct storage and techniques to preserve the flavours of the harvest so they can be used to brighten the dark winter months later in the year.
In the first of a new series of articles exploring the versatility of seasonal produce, former Sienna restaurant chef-proprietor Russell Brown marvels at the magic of broad beans
There is some beautiful fruit around in high summer, says fresh food produce supplier James Wellock, while British Larder chef-consultant Madalene Bonvini-Hamel cooks up some seasonal recipes
Chef Shaun Rankin cooks a delicate dessert of strawberry panna cotta from fruit grown on the island of Jersey, home to his restaurant, Ormer. Michael Raffael reports
Summer’s bounty pours out next month, says fresh food produce supplier James Wellock. Meanwhile, British Larder chef-consultant Madalene Bonvini-Hamel cooks up some seasonal recipes
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