Dim Sum is a traditional Chinese cuisine that describe a variety of small food items that are either steamed or fried. The dumplings that are demonstrated here by Chef Cuixing Chan are translucent when steamed and the beautiful folding technique that is used to seal the dumpling is a mark of a chef ’s artistry.
In this article we learn how to poach an egg the classical way, by tipping the raw egg directly into boiling water.
One of the most well known and best liked dishes cooked with fat is undoubtedly confit. Confit is a speciality of Gascony, France, and is an ancient method of preserving meat, usually goose, duck or pork.
A rustic mushroom risotto main made with barley and amaranth instead of traditional rice, topped with confit pearl onions, baby
Forest mushroom-filled tortellini are served with a crystal clear consommé, packed with deep mushroom flavour in this wonderful vegetarian recipe.
Central to the repertoire of the charcuterie and garde manger chef is the knowledge of sausage making. Here, we share the steps, ingredients and methods to make sausages, as well as a recipe for Greek Sausages.
In this Masterclass, the first in a series on the Garde Manger, or Cold Kitchen, Chef Marli Roberts takes a look at the composed salad, encompassing cured elements.
Raise a pinky and try your hand at these delicious afternoon tea treats – rose macarons sandwiched together with a chocolate butter filling!
This pretty in pink rose-flavoured Crème Caramel is a floral take on a true classic – and a light and creamy end to the meal.
A sophisticated take on fruit salad, with rose water and rose petals, and accompanied by delicate white brandy pearls.
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