
How to Make a Classic Hollandaise – Video
Some extra notes: Hollandaise sauce is one of the classic French mother sauces. It is essentially an egg-emulsified butter sauce and as such a good hollandaise should have the butter
Some extra notes: Hollandaise sauce is one of the classic French mother sauces. It is essentially an egg-emulsified butter sauce and as such a good hollandaise should have the butter
During a sabbatical to Hanoi in Vietnam I wrote a top ten list of my absolute must-try street food haunts; all of which were throughly researched (well eaten at) beforehand.
This is a sweet, bitter, salty and spicy post. It’s a barbecue beef coffee cure that I worked on a few days ago and tested out on some slow-cooked brisket.
https://youtu.be/PoPmhU-GkAIAt my local coffee house there was this great barista, whose coffees were spot on and her jovial manner made it a pleasure to drop on by. One day she
https://youtu.be/ifPJg20_xBs?si=WL0_6E3Ie53jQ59B Motivation to Cook – Where has it Gone? I’ve been cooking seriously for 20 years yet I have a fear – a fear of going in to the kitchen
Heading Title Honey from a weed. it’s a wonderful idea of being able to extract one of life’s most incredible natural foods from an invasive, meandering and annoying pestilence. But
https://youtu.be/PdMvRqJRmk0 I don’t often video desserts – not sure why as I do make them often – but after making this one I felt compelled to share it with you
Here’s the printable version of the lemon tart recipe from the vlog.
I think the way forward with respect to cooking is a throwback to how the traditional French restaurant would prepare its menu. The chef would rise early, go to the
There’s nothing quite like the intensity and flavour of a chilli purée – especially one that is made from dried chillies. Although you don’t get that freshness associated with just-picked
https://youtu.be/UQJKwgUB0g8?si=57HAex5AUTZ8ucUA This is a most wonderful broad bean dip that I made from some fabulous broad beans purveyed from a local grower. I started by thinking about what flavours I
COOK BETTER. EAT BETTER. FEEL GREAT