by
Ford, Peter.
Call Number
DVD 641.66 SAU
Publication Date
2012
Summary
"Renowned Chef Peter Ford honed his skills in Melbourne's top restaurants and travelled the world absorbing the culinary delights of different cultures. Using his wealth of experience, Peter established Peter Ford Catering in regional Victoria in 2000. With an infectious enthusiasm and passion for fine regional food Peter unravels s the mystery of sausages making. He shows how you can make great tasting sausages in the convenience of your own kitchen. This DVD takes you through the process of making delicious fresh sausages from equipment, meat, cutting up, grinding, spicing, pressing and tying up. Sausage making is an effective way to utilise all cuts of meats and is a great way of controlling what you eat. Discover the pleasure and satisfaction in making your own healthy and tasty sausages"--Container.
Format:
Video disc
Relevance:
0.0811
Call Number
DVD 641.5 COO
Publication Date
2010
Summary
"Food is a vital component of life for every human being. People from every country of the globe use different combinations of herbs, spices and cookery methods to produce delicious food. This program looks at the changing characteristics of food during the cookery process. We also investigate how the addition or substitution of an ingredient or an alternative cookery method can make a dish unique and exciting and typical of a certain country or region. As a cook, we need to be aware of how and why food changes and it is only then that we can become true Masterchefs in our own kitchens"--Container.
Format:
Other
Relevance:
0.0811
by
Mehigan, Gary.
Call Number
DVD 641.5 GOO
Publication Date
2010 2006
Summary
Chef Gary Mehigan (Masterchef Australia, Boys Weekend) and nutritionist Janella Purcell (What's Good For You, The Biggest Loser Australia) bring their distinctive culinary skills to the table for this eye-opening and mouthwatering cooking series. Gary and Janella openly discuss and debate their expert opinions whilst serving up a delicious array of food: Roast pork belly versus roast snapper, the best and leanest burgers, sandwiches and tapas, meat or vegetables, the sweetest desserts - it's all covered in easily digestible detail. Balancing the best of both worlds - Gary's full-flavoured creations come under the microscope as Janella offers up natural and nutritious alternatives -exploring the many wholesome ingredients, enticing recipes, and food themes that go a long way to educate, tantalise and inspire home cooking.
Format:
Other
Relevance:
0.0811
16.
Call Number
DVD 641.34772 BAN
Publication Date
2007
Summary
The banana is not only the world?s most popular fruit, it?s the fourth most consumed product on the planet. In the UK alone they eat 10 million of them every single day but there?s real fear that the banana we love may be facing extinction. Chef Paul Merrett will be meeting the man whose life?s mission it is to rescue the banana. He?ll also be revealing the banana?s unsavoury political influence and finding exactly why this perfectly packaged item is ideal for sportsmen and women. In the kitchen, Paul will be showing us how versatile the banana is with a creamy banana cheesecake, and a plantain and chicken satay - we?ll also find out why his delicious banana smoothie is the perfect hangover cure.
Format:
Other
Relevance:
0.0811
Call Number
DVD 641.5943 TAS
Publication Date
2006
Summary
German cuisine is much more than just sauerkraut and beer, as Merrilees Parker finds out in Planet Food Germany. She visits the world famous Oktoberfest where she discovers the best of German beers, as well as the Weisswurst - Bavaria's very own sausage! Nursing a hangover, she heads off to uncover the history of the pretzel and tries her hand at making the delicious Black Forest Gateau from one of the best bakers in the country. She discovers the two sides of the capital Berlin, sampling its new and sophisticated cuisine as well as its nostalgic produce that originated from the former GDR.
Format:
Other
Relevance:
0.0811
Call Number
DVD 641.5959 RIC
Publication Date
2010
Summary
"One of Britain's most revered chefs, Rick Stein sets off on an epic culinary journey to explore the Far East's most diverse food cultures of Sri Lanka, Thailand, Malaysia and the islands of Indonesia. From the heady mix of Chinese and French influences that characterises Vietnamese food to the distinctive and unusual Khmer cuisine of Cambodia and the light and fragrant flavours of Bangladesh. In this 6 part series, Rick also visits traditional family-run restaurants, street vendors, night markets, fishing villages, and local farmers to learn about the authentic food of the area, and to sample the delicious spectrum of flavours."
Format:
Other
Relevance:
0.0772
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