Call Number
DVD 641.392 FIS
Publication Date
2024 2023 2022 2021 2020
Summary
Shows how to fillet, prepare for baking, cut into cutlets, scale, gill and gut 22 different species of fish. Demonstrates the utensils required for the job and explains why particular knives, etc. are preferred.
Format:
Video disc
Relevance:
0.1040
by
Blumenthal, Heston.
Call Number
DVD 641.692 HES
Publication Date
2011
Summary
"In a bid to completely change the way we think about fishy fare, Heston dives in at the deep end to create the ultimate sustainable seafood spectacular. With fish stocks dangerously diminishing, the creative chef is on a mission to open our eyes to alternative ocean delicacies"--SBS TV website.
Format:
Video disc
Relevance:
0.0884
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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:
0.0818
Call Number
DVD 642.6 SOM
Publication Date
2013
Summary
"Somm takes the viewer on a humorous, emotional and illuminating look into the mysterious world of the Court of Master Sommeliers and their massivley intimidating Master Sommelier Exam. The Court of Master Sommeliers is one of the world's most exclusive organizations. Since its inception, fewer than 200 candidates have reached the exalted Master level. The exam covers literally every nuance of the world of wine. Those who have passed have put their sanity at risk to pull it off. Shrouded in secrecy, access to the Court has always been strictly regulated, and camers have never been allowed anywhere near the exam, until now. How much do you think you know about wine?" -- Container
Format:
Video disc
Relevance:
0.0765
by
Ford, Peter.
Call Number
DVD 664.902 WHO
Publication Date
2013
Summary
"Using a whole local hog, Chef Peter Ford instructs you in the craft of nose-to-tail butchery. Within this hands on instructional program, Peter demonstrates the process of slaughtering, skinning, eviscerating, preparing and butchering your hog for consumption. You will learn how to break down the hog into a wide variety of fresh meat cuts and prepare for bacon, sausages, leg ham, roasts, terrines, prosciutto and pancetta. Peter adds value to the butchering process by sharing with you his culinary skills. By participating in the butchering process you will be rewarded with fresh meat that you will value highly. As part of the Melbourne Food and Wine Festival, Peter continues to sell out a two day classes demonstrating hog butchery. With an infectious enthusiasm and passion for the sustainable use of food , The Whole Hog with Peter Ford is a must for all amateur butchers including farmers, hunters or those with a passion for food"--Container.
Format:
Video disc
Relevance:
0.0663
by
William Angliss Institute
Call Number
DVD 647 DEA
Publication Date
2005
Summary
Demonstrates some basic skills required when dealing with customers and clients, demonstrating both appropriate and inappropriate behaviour.
Format:
Video disc
Relevance:
0.0653
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