Can’t get melting chocolate right? We’re here to help.
Baking blind refers to baking the pastry case of a pie or tart before adding the filling. Here’s how
Making your own custard from scratch is easier than you think. Here’s how to end up with sweet, silky heaven and not scrambled eggs
Don’t flap about how long to cook the perfect fillet of fish, we’ve taken all the worry out of the equation
The dark “vein” you see along the tops of uncleaned prawns isn’t a vein at all, it’s the intestinal tract. It won’t kill you but can be
unpleasant to eat. Here’s how to get rid of it.
Owner of The Leopard, Andrea Burgener, reveals the secret to her cheat’s Hollandaise.
Jason Lilley, owner of Jason’s Bakery and the man to thank for South Africa’s doughssant – and many other legendary creations – teaches us how to make the creamiest custard ever.
Poaching eggs can be tricky. But with the right method (and super-fresh eggs), you can get it right everytime. Here’s how to poach eggs perfectly, courtesy of Thomas Keller.
Karen Dudley, owner of The Kitchen and and The Dining Room in Woodstock, shares her secrets to the creamiest scrambled eggs.
Love the grassy, slightly nutty flavour of artichokes but don’t know how to prep them? Learn how to steam and eat whole artichokes with Abigail Donnelly’s step-by-step instructions.
Patience is the secret ingredient that sets a great risotto apart from a stodgy rice porridge, says Liam Tomlin. Here, the renowned chef shows how it’s done in four easy steps.
A pale yellow surface dimpled with gold, french-lace frilly edges and a texture so delicate you can barely pick it up. Abigail Donnelly reveals the secret to making perfect crêpes.
It’s not as complicated as you think! Clem Pedro demonstrates the intricacies of making puff pastry.
Panko breadcrumbs are Japanese breadcrumbs favoured by chefs the world over for their delicate, crisp texture. They are available at Woolworths, but if you can’t find them, it’s well worth making them at home.
An easy, cost-effective present for your dad – with an added personal touch.
Smooth and silky with a lemony zing, a good Hollandaise sauce can transform the mediocre into the magnificent, plus, it’s really quite simple to make
This week Clement Pedro goes back to basics with one of our favourite breakfasts, the perfect French omelette.
Making homemade pasta from scratch is a lot easier than you’d imagine. Clem gives us the lowdown.