Tips & Tricks

Chef Riki Chef MarkRead a recipe twice before starting Good French food always needs good ingredients and good wine (for cooking, and the chef!) Chef DanielDon’t be afraid to failCointreau is great for crepe suzetteBonus: Never rush a classic onion soup Chef Kym When baking, its SO important to weigh ingredients correctly

Fresh homemade sushi is the best! But, I don’t know about you, but I sure don’t have time to make fresh sushi rice before school. What to do! Make your sushi rice the night before. Let it cool, and store covered in fridge. To Use: Sprinkle rice with water, then microwave for 30 seconds to improve texture Freeze your sushi rice shapes! To Use: Defrost gradually overnight in fridge or on defrost setting in microwave. Please be mindful that all types of rice can harbour bacteria, that even when cooked, once left at room temperature or prolonged periods in the fridge, can multiply and cause illness. If not eaten straight away, sushi rice is best used within 24-hours, make sure its refrigerated and heated before eating. Sushi rice that has not been seasoned, can be stored in an airtight container…

Onions, part of the allium family, are such a versatile and flavourful ingredient in cooking. There is also such a wide variety of onions that have different flavour profiles and purposes in our cooking. Storing  Always store onions in a cool, dry place Never store onions with other vegetables. They absorb the moisture from these vegetables and tend to spoil. Don’t store onions in plastic bags. Store away from the light To prevent/minimise crying while cutting onions Make sure your knife is sharp before cutting an onion Another tip is to wash your hands in cold water at the first sign of tears