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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...

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

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...

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...

Hey, im wondering whats the best sides (sauces, vegetables etc) are for oxtail and whats the best way in cooking method for them.

Hey guys I've been using these simple soup recipes for a while now at work and I thought i'd like to share it with some homecooks to pass on some knowledge. These soups are easy, cheap and taste great. I don't know the yield amount because i usually make 10 litres at a time. Also alot of...

Hi all I came across this forum to gain motivation and try new recipes and create my own to share with everyone.