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Basics

Great cooking starts with great ingredients and some good basics - such as stocks, sauces and a few other simple recipes that can be used in a wide variety of dishes. If you have time, making these from scratch doesn’t take long but leads to a far better result than taking short-cuts with pre-made products.

Fish Stock

Fish Stock

Fish stock is so quick and easy to make and freeze that there’s no excuse for using...

Makes about 2 litres
Chicken Stock

Chicken Stock

Seafood recipes often use chicken stock rather than fish stock due to its more neutral flavour.

Makes about 2 litres
Dashi

Dashi

Dashi is a stock that forms the cornerstone of Japanese cooking – and it’s one of...

Makes about 1 litre
Coconut Cream & Milk

Coconut Cream & Milk

Making coconut cream is easy – and the taste difference between fresh and canned is huge.

Makes about 1 cup of cream
Sushi Rice

Sushi Rice

Sushi rice needs to be prepared on the day it’s being used, if it’s refrigerated the...

Makes 5 cups
Satay Peanut Sauce

Satay Peanut Sauce

This peanut sauce is often served as an accompaniment to satay (or saté), marinated skewered...

Makes about 4 cups

Cooking Styles

  • Basics
  • Assembling
  • Baking
  • Barbecuing
  • Braising
  • Brunch
  • Curing & Pickling
  • Curries
  • Deep-Frying
  • Marinating
  • Moroccan
  • Pan-Frying
  • Parcels
  • Pasta
  • Pastes, Marinades, Dressings & Sauces
  • Poaching
  • Potting
  • Raw
  • Salads
  • Sandwiches
  • Skewers
  • Smoking
  • Soups
  • Steaming
  • Stir-Frying
  • Vietnamese Food
  • Whole Fish
  • Yum Cha

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