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 →]

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 →]

Perfectly cooked pasta is often referred to as al dente, which means “to the tooth”. Here’s how to have successful results every time: [Read more →]

Roasting and grinding whole spices such as coriander, cumin and fennel seeds, adds a superior flavour and aroma to your cooking (as opposed to using pre-ground spices). Here’s how to do it:
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Peeling garlic can be a real chore if you don’t know how to do it property.  It’s tempting to use bottled garlic, but there is no substitute for fresh garlic. Try this quick and easy method and you’ll be happy to use fresh garlic in all your dishes: [Read more →]