Deep-frying meat such as quail or chicken is popular throughout Asia. Marinating the meat for two days beforehand develops sweet-and-sour overtones that are out of this world.
Earlier this year, The Caterer and the Norwegian Seafood Council set out to educate the industry about the versatility of Norwegian fjord trout with the help of top chefs from the UK and Norway. Lisa Jenkins reports on the results
This tastebud-tickling cookbook is written by a food blogger rather than a chef. This seems to be a trend – just look at the popularity of Deliciously Ella by blogger Ella Woodward.
Autumn is coming around again, and with it comes plenty of new produce for fresh food supplier James Wellock to recommend, and for chef-consultant Madalene Bonvini-Hamel to turn into timely dishes
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.
View All News