• How to siphon coffee

    Coffee with a side of physics sound good? You need a siphon – a.k.a. a vacuum coffee-maker – stat. While it doesn’t offer the pack-up-and-go convenience of an Aeropress, it does make for a theatrical coffee making ritual, and a well-balanced brew with body.

  • Bake blind

    Baking blind refers to baking the pastry case of a pie or tart before adding the filling. Here’s how

  • Devein a prawn

    Devein a prawn

    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.

  • Foolproof custard

    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.

  • Poach eggs perfectly

    Poach eggs perfectly

    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.

  • How to prepare artichokes

    Prepare artichokes

    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.

  • Make risotto

    Make risotto

    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.

  • Make basic crêpes

    Make basic crêpes

    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.

  • Make panko crumbs

    Make panko crumbs

    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.