• Orange, Ginger & Pomegranate Punch

    From starting to serving: 10 minutes hours. Active Time: 10 minutes Serves 6 - 8. How the chefs explain it: You don’t want the ice to dilute the punch at all, so serve large cubes alongside your punchbowl to be added a la minute. 250ml of lemon juice 375ml of Ginger Beer 250ml of Tonic Wate... View Post
  • Amazing Christmas Leftover Pie

    From starting to serving: 2 hours. Active Time: 1 hour 20 mins.Serves 6. How the chefs explain it:Soften leeks then incorporate into a white sauce, add cooked meats. Blind bake a pastry case, fill with cooled mix, top with pastry and egg wash, then bake. Serve slightly cooled.   75g butter +... View Post
  • Fool-Proof Turkey Cooking Guide

    If you’re starting with a frozen turkey, you need to make sure it is totally defrosted. The safest way to do this is on the bottom shelf of your refrigerator, for a 3kg bird it’ll take 48 hours. Take your chilled or defrosted bird out of the fridge to come to room temperature for 1 hour before c... View Post
  • Chicken & Chorizo Stew

    From starting to serving: 30 minutes. Active Time: 20 minutes. Serves 4. How the chefs explain it: Render the chorizo, brown the chicken in seasoned oil, soften mirepoix. Simmer meats with aromats and stock, add kale and beans to soften then serve.   200g chorizo 50ml olive oil 4 chicken ... View Post
  • Herb Salad

    From starting to serving: 10 minutes. Active Time: 10 minutes. Serves 4. As a side dish. How the chefs explain it: Pick all the herbs, slice the radish and cornichons, make a quick vinaigrette and toss directly before serving.   2 bunches of flat-leaf parsley 1 bunch of basil 1 bunch of di... View Post
  • Pork Escalopes

    From starting to serving: 20 minutes. Active Time: 20 minutes. Serves 4.  How the chefs explain it: Flatten, crumb, fry. Simple. 2 pork tenderloins Salt & pepper 3 slices of bread, torn into chunks 1 lemon, zest 50g Parmesan 50g pine nuts 2 rosemary sprigs, leaves picked 3 tbsp plai... View Post
  • Lamb Stock

    Lamb Stock From starting to serving: 2.5 hours. Active time: 30 minutes. Yield: 2-3 litres.  How the chefs explain it: Brown bone and veg, simmer for two hours, strain. 500g onions 500g carrot 250g celery 5kg lamb bones 2 bulbs of garlic  3 dried bay leaves 1 tsp (5g) black peppercorns ½ bun... View Post
  • Sticky Lamb Ribs

    From starting to serving: 13 hours. Active time: 1 hour. Serves 4.  How the chefs explain it: Sear the ribs, braise in lamb stock, reheat in a maple glaze then garnish with kewpie mayo, sichimi, sesame powder & lime zest & cheek.   8 lamb ribs 2 L lamb stock (see recipe) 60ml maple s... View Post

Latest Articles