AUSTRALIA
Awards
Shop
#Photo

In Tuesday's online cooking lesson I taught my students wonderful contrasts of texture and flavour in the meal I created. Roasted Duck leg with Plum Compote and Crispy Garlic Potatoes. The Salad leaves were also mixed with ripe plums, sweet onions and pistachio nuts before being dressed. Contact me if you would like to sign up for my inexpensive cooking classes.

Kevin Ashton

Photo
#Michelin

1 Michelin star chefs: Daniel Crewe and Reinis Vidins, House at Cliff House Hotel

The Staff Canteen

Michelin
#Photo

Gochujang and Orange Pork Chops with Potatoes, Veg in Chilli Orange Sauce

fred marlborough

Photo
#Feature

Vasyl Fysiuk wins San Pellegrino Young Chef Academy UK final

The Staff Canteen

Feature
Pear Tempura |  How To Make Pear Tempura
#Video

Pear Tempura |  How To Make Pear Tempura

Kevin Ashton

Video
Yes it comes in one piece!  Yes we can get it upstairs!  Yes we can get it through that window! We love saying yes, so hit us with your kitchen problems and we’ll solve them!
#Video

Yes it comes in one piece!  Yes we can get it upstairs!  Yes we can get it through that window! We love saying yes, so hit us with your kitchen problems and we’ll solve them!

Nikki Williams

Video
#Michelin

1 Michelin star chefs: Josh Cutress, The Harwood Arms

The Staff Canteen

Michelin
#Photo

Chef Faisal Basheer Vice President – India, CSF International Culinary Strategist & Consultant | Neurogastronomist

Faisal Basheer

Photo
#Photo

Add a little theatre to your Halloween specials From squid ink pasta to devilish lobster tails, chef Ben Purton has been getting into the Halloween spirit with these frightfully good creations.    Monkfish with Squid Ink PastaMidnight SliderThe Devil's Lobster Tail

Direct Seafoods

Photo
#News

Brakes Adds Additional Foodie Expo Following Record Visitor Demand

Kevin Coles

News
#News

Andy Politi to Host Healthcare Catering Demonstration

RATIONAL UK

News
#Photo

Food

Alex Serrão

Photo
view more posts