assisting the everyday cook with EASY RECIPES, tips & tricks, hints & hacks plus global food trends that shape our palate and plate.
Not everyone has time to cook in-depth recipes from scratch so what makes our recipes different is that we write them The Easy Way (i.e. with cheats notes) but still include The Best Way so you can choose depending on your time and level of skills. We're about helping you put a better meal on the plate without having to be a superstar chef.
Ultimately, if there's any easier way to do it, we'll show you how. Whether that be via a process or a product.
Long name, easy to make. Perfect for a quick tasty lunch or as a side with chicken, pork or beef.
Here’s a recipe i wrote a couple of years back that was featured in Masterchef Magazine as well as listed in the OZharvest Cookbook.
This oil works beautifully over a steak, roast beef, chicken, seafood or even grilled veg.
The sauce on this fish is the same used for our Thai Sticky Chicken Wings recipe… It works beautifully on both!
Using the corn flour to dust the calamari ensures the outside becomes crispy without any stodgy, heavy batters that is too often delivered in restaurants and bars.
One of those dishes where once you start eating it, you realise you maybe should have kept it all to yourself.
Unfortunately there's no cheats method for this recipe but it's pretty simple and definitely worth it!
This method of cooking the prawns protects the flesh ensuring it doesn’t dry out. The fresher the prawns, the easier it will be to remove the flesh from the shell once cooked.
Not the usual shaped donuts but the longest thing you need to wait for is the oil to heat up
The trick to making great pancakes is to allow to mixture to rise for 15-20 minutes prior to cooking. Also Chantilly cream makes everything take wonderful! ultimately sweetened vanilla cream.
This trick will keep your homemade or store bought pizza base as crispy as if you had a pizza oven, all without a pizza stone!
Showing you how to save money by purchasing whole chickens and breaking them down at home.
Bone broths have been around for centuries, since the 12th Century to be exact. I grew up on bone broths cooked by mother and grandmother (no i am not from the 12 Century).
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