Inside Lyndey's Kitchen | Episode 1 - How to Make Mayonnaise
Two methods are presented (by hand and using a food processor) and three variations are demonstrated: aioli, rouille and tartare.
Inside Lyndey's Kitchen
Inside Lyndey's Kitchen | Episode 2 - How to Cook The Perfect Steak
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;
Inside Lyndey's Kitchen | Episode 3 - How to Make a Perfect Omelette
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
Inside Lyndey's Kitchen | Episode 4 - How to Stir Fry
A classic Asian style chicken, vegetable and rice noodle stir-fry is demonstrated with an emphasis on best stir fry practices.
Inside Lyndey's Kitchen | Episode 5 - Cooking Fish Steaming and Pan Frying
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.
Inside Lyndey's Kitchen | Episode 6 - Cooking Fish Poaching
An impressive whole salmon poached in court bouillon and served with herbed yoghurt is demonstrated, covering tips and pressure points.
Inside Lyndey's Kitchen | Episode 7 - Risotto Bianco The Basis for any Risotto
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
Inside Lyndey's Kitchen| Episode 8 - The Secrets to Making Perfect Choux Pastry
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.
Inside Lyndey's Kitchen |Episode 9 - Best Sponge Style Cake
The quintessential cake, the sponge, is worth perfecting. When filled with cream and passionfruit it is a timeless classic.
