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Just wondering if there were any fellow chefs based in or around Melbourne Australia browsing in here????:smile:

looks fantastic, grat job!!!

Lining with the grease proof paper is the way to go, maybe cover it ina ganash and put the strawberries on

I love my pavs with whipped cream and passionfruit curd. Home made honeycomb icecream is a winner too yum.

Stick the corn flakes in the oven by themselves to really crisp them up might help, the dilema is that as stated above, if you stick them in the oven then it'll all melt or burn the honey and if you put em in the fridge then you'll introduce moisture and they'll go soggy. If you want to get...

Make a chocolate ganash, crush some honeycomb through it, leave to set in fridge overnight, scoop out with a melon baller and toll them like tortellini, finish them the same way Andy M said and serve them with a light caramel anglaise.. Rich, **** yeah but oh so tasty.

How big the brulee is made, hmm, do you have a pan big enough to act as a water bath, brulees are best made with water caming 3/4 of the way up the side of the dish the brulee is baked in, you will have to lower the temp of the over significantly to ensure that the sides do not curdle, how do...

Just sprinkle the sugar over the brulee, on a high heat, heat the back end of a serving spoon till REALLY hot, run this over the top of your brulees, this'll work fine, with a little practice you'll not go back to the torch. lol

Hey guys, Picked up some fantastic strawberries today, and are going to do a strawberry medley as a dessert at work. So the question is..... Can a italian meringue be made and stored in the FRIDGE, not FREEZER, and the catch is, with no gelatine or agar agar being added??? If...

As a chef, I require my tools to be of a certain standard, I work in a 180 seater establishment that books out both lunch and dinner, kitchenware, in a place like this will show up if its of inferior quality, my medium east/west was lasting only 18 months before it was run down at the heel and...

Thai Food, by David Thompson. Great book, good read, cant miss it, it has a crazy hot pink bindings and cover.

Hey guys, Have to make a frozen tiramisu for a function next Friday wondering if anyone had any good recepies. Obviously, must be frozen, must contain marscapone amd masala. Thinking of doctoring a old semi freddo recepie that I have but if someone out there has a cranker that would...

this worked great for me, cheers corazon.

depends, its a single bevel(?) have to know how to use a stone, I use the pro and shun series and the steel in the pro is truely out of this world but like I said, can't use a steel on them. The shun range is a more traditional blade allowing for standard sharpening. steel in the blade is...

DO NOT USE FURI KNIVES!!!!!!!!! If you own the tech edge or any other range of furi knives, start saving you money, these knives WILL let you down. I was an avid user for about 2 years had the whole range and all the other bits and pieces and found them lacking. The two FURI products that...

eh, like what they all said, try you knife, its a tool that you will be using for hours so it HAS to be comfortable. Spend money on either the sanoku or chefs knife, the longer the blade holds its edge the less down time you will need to sharpen them. Get a thin bladed boning knife, the...

Dont buy FURi knives, heap of crap, sorry guys. Had a set for about 4 years and just threw them away. No real 'strength' in the blade and doesn't hold its edge past the second chop. For fine cutting and fish the KAI range of shun and pro are fantastic.

Over whisking your whites and/or the sugar in the whites has not been disolved completely can cause souffles and other egg white based desserts to collapse. Make sure you egg white with added sugar is not grainy when you rub the meringue between your fingers. And DONT take the meringue past...

Hi fellow cookers, have used the advise from these threads extensively for a year or so and have recently, obvoiusly, decided to join up. I would like to thank all the people who have replied to the queries of others. The wealth of knowledge out there is fantastic and has made my job as a...