Freezing Cake
It’s time for a cuppa and a sit, I’ve started my baking today for our next Open Day. I thought I’d share with you...
Choosing a Frypan – Best Frypan
What type of Frypan is right for you? I know some of you have concerns about some types of frypans. I can’t tell you...
My Tips On Mash and The Potato Ricer
Here's a gadget that I couldn't live without. The Potato Ricer. It's brilliant for mashed potatoes any mash actually and purees too. You can...
Slow cook Osso Bucco – My tips on how to slow...
Slow cooking is a blessing for busy people, we’ve talked and I've demonstrated quite a few recipes in our “Evening Meals Classes”. I've shown...
If you can read you can cook! Right? Wrong!- Cooking Terms
There’s an old saying that goes: "if you can read, you can cook". It's only partially true. Julia Child said it, maybe her recipes...
Measuring Spoons, Cups and scales – Do they matter?
You would think measuring spoons and cups were the same everywhere, well they're not. Our Australian standard for a tablespoon is 20ml, American is 14.76 and...
7 Scone Tips and a recipe that will help make you...
If you’ve ever made scones the traditional or more modern, easy way and weren't happy with the results, you need to understand a few...
Chicken Stock my top 8 Tips
A good chicken stock is the building block of many a good soup, sauce and stew. A quality homemade stock is to the Chef...
Homemade Yogurt The Easy Way
To start off with I'm not going to bang on about the reason why you should be making homemade yoghurt. I'm not a doctor,...
How to use a Banneton and where to get them
When I started the cooking school you couldn't get a cane banneton from anywhere but patisserie suppliers. They were pretty costly, so I decided...
