Two methods are presented (by hand and using a food processor) and three variations are demonstrated: aioli, rouille and tartare.
Inside Lyndey's Kitchen
Three classic cuts are presented (rump, scotch fillet and new york also called sirloin or porterhouse). The new york cut is cooked in a frying pan;
The easiest recipes are often the hardest to master without the benefit of expert tips. The method for creating a simple omelette is presented and cheese and mushroom filling variation is served
A classic Asian style chicken, vegetable and rice noodle stir-fry is demonstrated with an emphasis on best stir fry practices.
Two common methods of cooking fish are explained and demonstrated. Snapper fillets are firstly steamed with chilli and ginger and then pan-fried to achieve a crisp skin.
An impressive whole salmon poached in court bouillon and served with herbed yoghurt is demonstrated, covering tips and pressure points.
This Italian staple is demonstrated with tips and tricks including how to know when 'al dente' has been reached. Prawns and dill are added to create a variation
The preparation and cooking of classic French choux pasty is presented before the cooked pastry shells are filled with cream, dipped in chocolate and served.
The quintessential cake, the sponge, is worth perfecting. When filled with cream and passionfruit it is a timeless classic.