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.

Crackling, loins and legs are three of the pork cuts Chef Michael Allemeier works his magic on as he demonstrates the versatility of this succulent white meat.

Chef Michael Bonacini gives his gentle touch to heavenly delights from truffles to candied flowers demonstrating the skilled techniques applied to craft beautiful desserts.

Chef Michael Cummings knows that the fruits of your labour will never go unrecognized if you follow his secrets to preparing fresh seasonal fruit.

Rabbit and squab are both delicious treats that often get overlooked. Chef demonstrates how you can embrace these new additions to your home menu.

One Potato, Two Potato, Three Potato, Four! Chef Michael Allemeier works with the mighty spud to create some of North America’s favourite dishes. From perfect french fries to delicious mash, the secret’s out on how to make your tubers taste like those at the restaurant.

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.

Reading a recipe is like reading a map – you need to know where you are going before you begin. Chef Michael Cummings educates us on how to prepare some delicious basics to great foodstuff.

Cheese please! Chef Tim McRoberts hangs the questions out to dry and demonstrates some great tips on how to work with various cheeses to create phenomenal meals.

Wild rice, basmati rice, sushi rice – there are so many different kinds. Chef Ned Bell demonstrates a few techniques to making fool proof rice dishes.

The temperamental soufflé needs a gentle touch, but when the beautiful creation emerges from the oven - there is nothing like it. Chef Michael Allemeier reveals all the tricks behind the perfect soufflé.

Fish is so versatile; you can eat it in almost any way from raw to grilled, fried to baked. Chef Tim McRoberts demonstrates the secret to alternative cooking methods including roasting, griddling, stewing and chowder

Chef Michael Cummings celebrates the wondrous ingredient that is Lamb. From the shank and rack to the legs and loin, Chef creates mouth-watering dishes.

Pastry is an art unto itself, but one that can be mastered with a few simple tricks. Chef Michael Bonacini walks through the techniques of making fool- proof pastry & sweet dough.

We all bow down to the Royal crab. Chef Ned Bell prepares some crab delights and points out the tools of the trade that help make them so great.

‘Fresh is best’ is what they always say. Chef Michael Allemeier whips up some simple fresh pasta dishes and shares some tips on the perfect pasta along the way.

Chef Tim McRoberts demonstrates some inventive new ways to work with veggies. Chef explores the techniques required to revamp the common vegetable side dish into a main course that will steal the show.