Category — Tips and hints

Figs are believed to have originated in the Middle East and are now grown in many parts of the world including Australia. The season in Australia is a relatively short one – late summer to mid-Autumn – so enjoy them fresh while you can.

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Grapes arrived in Australia with the First Fleet in 1788 and now Australia is one of the most successful grape growing countries in the world for both eating and winemaking.  There are over 50 varieties of grapes, the more popular eating types being Thompson Seedless and Menindee Seedless (green varieties) and Red Globe and Red Flame (red varieties).

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If the thought of co-ordinating the Christmas meal fills you with dread, don’t despair – you are certainly not alone. Even competent cooks can find Christmas Day a culinary challenge. What to eat, how much to serve, how to organise and manage the different dishes so everything is ready on time – these are just some of the challenges that confront the Christmas Day host.

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The arrival of cherries in Australia marks the onset of the festive season. Highly sought after, the cherry is a favourite with everyone.

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Of all the tropical fruits, mangoes surely must be the most celebrated. Exotic and fragrant, a mango enjoyed on a hot summer’s day is a pleasurable experience indeed.

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Although ready-made shortcrust pastry is readily available, nothing says “homemade” like homemade pastry. Making pastry is easy and your guests will appreciate the personal touch that has gone into your cooking. [Read more →]

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Mirepoix is the French culinary term for a combination of aromatic vegetables – usually carrots, onions and celery – used as a flavour base. You’ve probably made a mirepoix many times when cooking soups, casseroles and braises. [Read more →]

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Papaya is an exotic tropical fruit, originally from Central America. It is grown in warmer climates, and in Australia papaya is predominately grown in Northern Queensland areas as well as Western Australia and the Northern Territory. Papaya is harvested all year round with production peaks during spring and autumn. [Read more →]

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The way a meal looks is almost as important as how it tastes. Food that is pleasing to the eye always tastes better: imagine being served a plate in a restaurant that looked like a dog’s breakfast – your taste would likely be negatively influenced.

Approach the presentation of your meal like an artist would a blank canvas – strive for a pleasing arrangement and be mindful of composition, colour, lines and textures.

As a home entertainer no one expects you to go to the lengths that Michelin Star chef’s go to for their food presentation, but following these basic guidelines will transform your tasty meal into a memorable one: [Read more →]

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Chocolate can be very temperamental when it comes to melting, so it pays to know how to do it properly. Follow these tips and you’ll be melting chocolate like the professionals every time:
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