Recent content by binny

Depends on the quality of the noodle and how long you cook it for. The more chewiness the better.

Herbed Oil, Place enough olive oil to coat peeled garlic cloves, rosemary , chilli and lemon slices. Heat on low heat till the garlic is cooked but not coloured drain your gloves etc and keep your oil. The oil should be really nice and tasty Compound butters- Blitz sweet chilli sauce, garlic...

It'll be a bit watery I wouldn't do it since duchess potatoes are supposed to be nice and dry. Start from scratch again use a waxy potato mix eggs yolks in with a little bit of cream. Pipe onto siliconed lined baking trays and brush with a little bit of clarified butter and sprinkle a bit of...

Minestrone Soup 200g Streaky bacon thinly sliced 2 Large brown onions diced 1 leek Washed diced 2 Carrots peeled finely diced 1/4 Butternut Pumpkin Roughly Diced 1 Zucchini diced 300 Ml Crushed Tomatoes Salt pepper to taste 35g Tomato Paste 100g Risoni Pasta Fresh Oregano and Basil Water...

Hi all I'm 23 years old from Australia used this site a long time ago but now I am back. I am a qualified chef and have been in the industry so I'm more than happy to tell you all the secrets that restaurants/hotels use to get food out. I'm also more than happy to share recipes since I believe...

Can't find the edit button but a few more recipes. Its summer in Australia here now with heat reaching 39-43 degrees Celsius soups out of the menu. Ill type a few more if i have time. Its alot cheaper to make your own soups and they taste so much better than bought in and you know what you put...

Hey whenever i make lemon tarts I sometimes get soggy bottom crust i don't overflow it and I preseal the pastry with egg white glaze to prevent this. Yet every once in a blue moon it seems to seep through? Any help? to make it 100% soggy free

adding the extra half doesnt really make a huge difference just add a little bit more flour to stablize it

Found this recipe from marco pierre white. Made it at work the other day as a test before we put it on the new dessert menu. Its really nice and simple and worth your time. I've added in a few tips i learnt while doing it and bolded some key important parts which make or break this dish. Enjoy...

Get a chicken breast beat it out till its semi flat place stuffing inside the centre of it. e.g goats cheese, chives , sundried tomato list goes on. layer bacon on greased foil evenly put chicken breast with stuffing on it and roll. Make sure you let it rest in the fridge for atleast 20 minutes...

Yeah like back in the day my chef tells me alot of this stuff.that happened before my time. In the 80s beef cheeks, lamb shanks, ox tail, rump roast, brisket etc were sold so cheaply and cheeks and shanks were pretty much thrown away because no one bought them. Till people started getting...

Believe me its probably one of the underrated underused cuts. Hopefully people won't catch onto it or it'll raise the prices up so high

Traditionally no, the bastardized one that everyone uses yes oh and the caesar sauce has anchovies in it btw.

Hey, I'm going to make stuffed pigs trotter and i was wondering what to put inside the trotter to compliment the pig. So far im thinking of putting chicken/rabbit mousse, mushrooms and shallots. Or some sort of beans inside. Im still undecided on the sauce and compliments. So far ive skinned...

WA the most expensive state in australia