by
Australian Committee for Training Curriculum.
Call Number
DVD 641.57 BUF
Publication Date
1994
Format:
Other
Relevance:
0.1066
by
Australian Committee for Training Curriculum.
Call Number
DVD 641.665 POU
Publication Date
1994
Summary
A chef demonstrates the following skills: portioning an uncooked chicken, needle trussing of a duck, preparation of chicken ballontine, preparing whole quail for grilling, preparation of rabbit crepinette, barding of guinea fowl, portioning of roast duck, carving of roast turkey.
Format:
Other
Relevance:
0.0945
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Call Number
DVD 641.5994 CUL
Publication Date
2009
Summary
Australian food is an eclectic blend of many different cultures. This program explores the origins of many popular Australian foods and what it is that makes them Australian. Beginning with the British colonisation and family favourites such as the traditional Sunday roast, we explore how the migration of the Chinese and Europeans after WW2 introduced Australia to many new culinary delights, and influenced the food we eat today. We introduce the emergence of 'fusion foods' and discuss the growing popularity of Australian bush foods and how the bush food industry is expanding into international markets.
Format:
Books
Relevance:
0.0913
by
Ive, Josephine.
Call Number
DVD 641.5028 CUT
Publication Date
2000
Summary
In three easy to view parts this video guides you through the maze of knives available today. Ian Dougall points out the types of knives, the different styles and ranges between various manufacturers. Josephine Ive explores the various types of knives with practical demonstrations of knife skills; from slicing bread, boning meat, carving a roast and filleting fish, to creating interesting designs with fruit. In part three Ian shows the correct way to look after your knife, how to hold the knife the right way and how to sharpen using a steel.
Format:
Other
Relevance:
0.0857
by
British Broadcasting Corporation.
Call Number
DVD 641.6384 PEP
Publication Date
2007
Summary
Peppers were once a well-kept secret deep in the heart of the South American jungle but now a quarter of the world's population eat chillies or other peppers every day. With chilli powder being the world's most popular spice, chef Paul Merrett explores why we are so addicted to the taste and kick of peppers. In the kitchen, Paul takes our taste buds on tour, from spicy Thai green curry to the classic Italian supper dish, pepperonata with scallops. He also shows us how to roast the perfect pepper for antipasti and how to tame that chilli burn.
Format:
Other
Relevance:
0.0833
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
Call Number
DVD 641.5 MAS
Publication Date
2009
Summary
"Gary Mehigan and George Calombaris are two of Australia's most respected chefs and restaurateurs; hand-picked to bring their expert knowledge to MasterChef Australia. As mentors to the students, Gary and George shared some of the skills and techniques learnt over the course of their prestigious careers. 'MasterClass' brings together their Friday night classes from the successful MasterChef television series.MasterClass features twelve easy to follow, clearly instructed classes, with 2-3 recipes covered in each class. Some of the trade secrets you'll learn are how to expertly create hand made pasta and to correctly fillet a fish; how to prepare the perfect roast chicken, mouth-watering steaks and delicate pastries and desserts to tempt all who dine at your table. Discover the trade secrets that can turn a good cook into a Chef" -- Container.
Format:
Other
Relevance:
0.0811
Call Number
DVD 641.59598 WOR
Publication Date
4 3
Summary
Chef and restauranteur Bobby Chinn ventures to the Island of the Gods - Bali in Indonesia - in search of unique Balinese street food dishes. He meets with Swiss-born Chef Heinz Von Holzen to explore the charming Ubud market where they buy a couple of fresh snapper and make Satay Lilit: an iconic seafood satay, Balinese style. He also meets up with the legendary Balinese Chef Lother to cook a dish which is unique to Bali: Bebek Betutu (Balinese Roast Duck). Bobby revels with thousands at the annual Ogoh-Ogoh Festival and, before the night ends, checks out the supper options at the Pasar Senggol Gianyar. To round off his trip, next morning Bobby demonstrates a typical Indonesian breakfast dish ? Burbur Injin (Black Rice Pudding) ? and learns exactly why rice is so important to both Balinese cuisine and customs.
Format:
Books
Relevance:
0.0772
Call Number
DVD 641.5 COO
Publication Date
2007
Summary
The Cook and the Chef is a program about the joy of using good seasonal food to create great dishes. It's two people whose lives revolve around food inviting us into their passion.
Format:
Other
Relevance:
0.0680
by
McIntosh, James.
Call Number
DVD 641.5636 WOR
Publication Date
1999 1998 1997 1996 1995
Format:
Other
Relevance:
0.0577
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