How to make perfect eclairs with Yves Scherrer
Madame & Yves owner and pastry chef Yves Scherrer explains the ins and outs of baking the perfect chocolate eclair.
From whole fish to ballotine with Peter Doyle
In the last episode of our four-part canapé series with Peter Doyle, the chef shows us how to break down a…
How to make a classic French canapé
Chef Peter Doyle talks us through the process of making a classic French canapé that's still popular today — crepinettes.
How to fold the perfect dim sum dumpling
Canton! Canton! executive chef Jacky Chan shows us how to make black garlic prawn dumplings — otherwise known as phoenix eyes.
Is automation the solution to the skills shortage?
The shortage of skilled kitchen staff won’t end anytime soon, and wages will never come down. Silverchef's Ken Burgin shares…
Traditional seekh kebab gets a contemporary twist
Heritij head chef Parag Ashok Kapile shows us how to expertly cook a rendang lamb seekh kebab in a tandoor…
Korean gluten-free pancakes
Mung bean pancakes are a favourite among Chu the Phat's gluten-free customers. Head chef Aaron Parry dishes up the savoury…
Why all venues need professional photography
High-end imagery is essential in a competitive industry. Here, 5 tips operators should consider before investing in photography.
How to make chef collaborations worth it
Chef collaborations have taken the hospitality world by storm, but are they really all they're cracked up to be? Here,…
Efendy’s tips for making simit
Try your hand at making simit with Efendy chef Ozge Donmezoglu, who reveals her go-to techniques for perfect bread every…