Cook Like a Chef

What’s a meal without great wine? Skip the glass and let the aromatic flavours of a lush, rich wine work its magic in your food as a condiment. Chef Ned Bell demonstrates the versatility of wine in cooking.

Chef Elizabeth Manville lets us in on the secrets of those incredible sauces made in great restaurants. From rich creamy buttery sauces to light fragrant herb sauces, Chef takes us through them from the starting ingredients to the glorious finished product.

Roasting the perfect whole Turkey has long been a challenge. Impress your guests every time with Chef Michael Allemeier’s secrets to the perfect bird.

Chef Michael Bonacini takes the mystery out of cooking up those tasty creatures from the deep blue sea. Octopus, squid and shrimp are all on the menu as the secrets to cooking these delicious delicacies rise to the surface.

Chef Michael Cummings gets his hands into the mix cooking up the versatile grain – rice. His masterpiece is risotto and the rice is his canvass. From appetizer to dessert, chef unveils his collection of trade secrets.

Chocolate is the thing that dreams are made of - rich, sweet, and sexy. Chef Tim McRoberts opens our eyes to the techniques of working with chocolate.

The perfect steak is a beautiful thing. Chef Ned Bell works with various cuts of beef and demonstrates the techniques used to create mouth-watering carnivorous dishes.

Herbs and spice and everything nice, that’s what a great meal is made of. Chef Elizabeth Manville intoxicates us with the fragrance of fresh herbs and spices in a broad range of dishes.

It’s no tale – Fish is an incredibly versatile ingredient to cook with. Chef Michael Allemeier gives us tips on all the fishy business one needs to know.

Chef Michael Bonacini shows why he is no small fry in revealing his kitchen sizzle. Learn the secrets on sautéing, pan frying and deep frying.

Wonder why chefs like to cook with veal? Chef Michael Cummings heats up the studio while working with various cuts of veal.

The secrets of stuffed pasta are revealed as Chef Tim McRoberts dresses each pasta for success by padding them with delicious fillings, sprinkling them with fragrant seasoning and topping each off with the perfect sauce.

Every chef knows that cooking starts with smart planning. Chef Ned Bell demonstrates the techniques behind those fascinating preparation skills only a chef seems able to do.

Join Chef Elizabeth Manville in exploring the fresh fish you probably know best coming from a can. Sardines, anchovies and tuna have never tasted so good.

Chef Allemeier embraces his wild side and reveals the secrets to cooking with a variety of game meats.

Chef Michael Bonacini puts the ‘Fun’ in Fungi – learn the culinary techniques to cooking with mushrooms and the venerable truffle.

Tired of potatoes for dinner? Chef Michael Cummings gets back to his roots and cooks with the lesser known tubers and root veggies.

As the Japanese say, we eat with our eyes first. Chef Tim McRoberts demonstrate the techniques of savoury pastries in four eye appealing dishes.

Chef Ned Bell takes the egg to new heights by sharing the secrets of creating sauces, custards and of course – the perfect omelette.

Great cooking starts with the basics. Chef Elizabeth Manville walks us through various techniques that are used every day in a professional kitchen as the fundamentals to creating phenomenal food.

You can stuff it, you can roll it you can cube it or eat it whole. Chef Michael Bonacini examines these and other tasty options for our adaptable friend the fish.