!
a

[[cart.cart.info.tangibleCount]]

[[(cart.cart.totals.total + cart.cart.totals.total_gst) - (cart.cart.totals.delivery + cart.cart.totals.delivery_gst) | currency]]*

[[(cart.cart.member_totals.total + cart.cart.member_totals.total_gst) - (cart.cart.member_totals.delivery + cart.cart.member_totals.delivery_gst) | currency]]*

NEXT DELIVERY [[deliveryDate]] ORDERS CLOSE IN [[until]] days, [[untilFraction]] hrs

The Cooking Channel

Lorem ipsum dolor sit amet, consecetetur adipisicing elit, sed do eiusmod tempor incididunt

Tips & Techniques

Tips & Techniques

Lettuce Cups

Using lettuce cups is a great, low fat alternative to using wraps. You can try introducing this with your lunches and other recipes.

Tips & Techniques

Risotto tip

The aim of cooking a risotto is not to let the mixture dry out. It's a labor of love- you'll need to contually be stiring it until cooked. But trust us, it's worth it! 

Tips & Techniques

Avoid Sticking Pasta

Once you strain the pasta be sure to drizzle with some olive oil- this helps to prevent the pasta from sticking to itself.

Tips & Techniques

Chilli Tips

It's the seeds that make a chilli hot. To reduce the heat, remove the seeds. For more punch, use the seeds! 

Tips & Techniques

Create Carrot Ribbons

Follow our video to get first place ribbon in the carrot game. 

Tips & Techniques

How to cook the perfect Steak

Like your tastebuds, how you cook your steak is personal preference. But we’ll give you the basics so you can perfect your style. 

Tips & Techniques

Slicing Radish

To slice your radish really finely you can slice it using a vegetable peeler.      

Tips & Techniques

How to make cauliflower rice

Forget rice. Cauli is your new staple. Discover how to make cauliflower fried rice. You’re going to need a sharp knife for this.

Tips & Techniques

How to make Tortellini

It’s not just the Italians that know how to cook pasta. You’ll be tortellini-ing in no time, too.

Tips & Techniques

How to sharpen a knife

Your ingredients will be scared of you, after you sharp your knife like this. We’ll show you how to do it – and without a nick! 

Tips & Techniques

Chiffonade Fresh Herbs

We’ll show you how the French do their herbs – chiffonnade style

Tips & Techniques

Crumbing Schnitzel

Get your mallet ready. We’re going to schnitzel your chicken. Love me tender, chicky babe!

Tips & Techniques

Spinach Borek

Tips & Techniques

Zest lemons

We’ll show you two different ways to zest a lemon. Then endless dishes that you can add it to. 

Tips & Techniques

How to make Zucchini Ribbons

Shave your zucchini’s and there you have it – zucchini ribbons! You deserve a ribbon for this.

Tips & Techniques

How to Score Squid

It is important when scoring the tube to make sure you do it on the inside of the squid - the fleshy side. When scoring, the lines should be spaced about 5mm apart.    
     

Tips & Techniques

Whisking Eggs

Forget the beater – the power is in your hands. Find out how to hand whisk eggs – it’s easy! 

Tips & Techniques

Julienne Carrots

We’ll show you how to julienne carrots… and not your finger! 

Tips & Techniques

How to Peel a Prawn

Tips & Techniques

How to Butterfly a Prawn

Tips & Techniques

How to Skewer a Prawn

Tips & Techniques

Cryovaced meat tips

Tips & Techniques

A day in the test kitchen

Tips & Techniques

Slow cook lamb

Check the lamb every 20 minutes to make sure the stock doesn’t evaporate completely. Top up with water if necessary.

Tips & Techniques

Don't like too spicy

If you don’t like it too spicy, start with half the chilli powder then adjust to taste.

Tips & Techniques

Cooking Fish

When cooking your fish, always cook the presentation side first. 

Tips & Techniques

Flank steak cooking tip

This cut of steak is best served a little on the pink side… It’ll do well on the BBQ too!

Tips & Techniques

Chilli Tip - Korean BBQ Beef Bowl

We love chilli…  If you’re like us and like a little heat, go ahead and add some finely diced chilli to the pan in Step 3 with the onion! 

Tips & Techniques

Dry Roasting Pearl Barley

The best way to unlock the naturally nutty flavors of chewy whole grains such as pearl barley is to dry-toast them before adding liquid and simmering. 

Tips & Techniques

Smaller cuts of Potato

The smaller you cut your potato, the faster it will boil 

Tips & Techniques

Cut Broccolini Tips

Trim the ends of the Broccolini 2cm from the base.

Tips & Techniques

Hearty Harissa Lamb Rump Tip

Try cooking your lamb on the BBQ! If your mash looks dry, add a splash of olive oil.  

Tips & Techniques

Salad can be served chilled - Chilled Asparagus & Noodle Salad Tip

This salad can be made in advance and served chilled, perfect for hot summer nights. 

Tips & Techniques

Chilli - Seeds make it hot

It's the seeds that make a chilli hot. To reduce the heat, remove the seeds. 

Tips & Techniques

Salsa Dicing

To learn how to finely dice your salsa, see the video on our website.           

Tips & Techniques

Polenta Tip

The polenta thickens really quickly, be sure to have all your ingredients on stand by ready to quickly add to the saucepan. 

Tips & Techniques

Open Lamb Yiros Tip - Cut Wraps into wedges

Instead of filling wraps, cut into wedges and serve all as a platter

Tips & Techniques

Add chilli for extra heat - Tip

For some extra heat add some fresh or dried chilli flakes. 

Tips & Techniques

Scoring Squid Tip

It is important when scoring the tube to make sure you do it on the inside of the squid - the fleshy side. When scoring, the lines should be spaced about 5mm apart.    
     

Tips & Techniques

Fish Parcel Tip

Use the baking paper and the foil to help secure the fish parcel. This will help to hold all the yummy juices in and steam the fish and vegies well!           

Tips & Techniques

Be careful of chilli powder - Chilli Mushroom Con No Carne Tip

Be careful of the chilli powder to avoid making it too spicy… Or add extra chilli for those who like it hot! Serve with avocado to add another delicious veg. 

Tips & Techniques

Add water if sauce gets too thick Tip

Add a little water to the sauce if it gets too thick.

Tips & Techniques

Cook steak on the BBQ Tip

If you have a BBQ, don’t be afraid to fire it up for this one!   

For a medium rare steak, cook for 3 minutes on one side and 2 minutes on the other. 

Tips & Techniques

Chilli flakes are optional Tip

Chilli flakes are optional for those who like it hot!  

Tips & Techniques

Andean Mix Tip

Andean grain mix is a “supergrain mix” of amaranth combined with red, white and black quinoa 

Tips & Techniques

Add Left over cheese Tip

Add any left over cheese in with your rocket salad for extra cheesy goodness to go!

Tips & Techniques

Shave Radish Tip

Shave the radish as thin as you can & keep in ice cold water to keep it crunchy. 

Tips & Techniques

Add life to the sauce with a splash of wine Tip

Add life to the sauce with a splash of wine. 

Tips & Techniques

Add more chilli for more O…M…G…!!! 

Add more chilli for more O…M…G…!!!  

Tips & Techniques

Spoon remaining pan juices over your meal for that extra flavour hit. 

Spoon remaining pan juices over your meal for that extra flavour hit. 

Tips & Techniques

You can cook the chicken & prawns separately if it’s easier.

You can cook the chicken & prawns separately if it’s easier. 

Tips & Techniques

Cook rice the night before Tip

Short on time in the evenings? Cook the rice the night before, then keep it covered in the fridge. When you take it out of the fridge, rub the rice between your hands to separate the grains. 

Tips & Techniques

Add milk to Mash for extra fluffiness

 For extra fluffy mash, add a little milk when mashing. This one would go well with a glass of Shiraz… Just sayin’… 

Tips & Techniques

Butterfly Chicken Breast to halve cooking time

Butterfly the chicken breast to halve the cooking time. 

Tips & Techniques

Preparing Beetroot in advance

If preparing in advance, place sliced beetroot in a bowl of cold water. This keeps it crispy and prevents it from bleeding all over the salad. 

Tips & Techniques

Tamari is a great gluten free alternative

In this recipe we’ve used tamari rather than soy sauce as it is a great gluten free alternative.

Tips & Techniques

Lovely Lamb Korma Tip

Serve with dried chilli on the side if you like it hot, or cool your heels with a spoonful of yoghurt.

Tips & Techniques

Harissa Paste

If you don’t like it hot, you can reduce the amount of harissa you add to the frypan.

Tips & Techniques

Cooking Fish

Keep an eye on the fish, as you don’t want to over cook it. It will continue to cook slightly when resting.

Tips & Techniques

Sweet Potato Tots an extra kick

To give the sweet potato tots an extra kick, season them with a bit of paprika and some chilli flakes.

Tips & Techniques

Extra Crispy Pork

Ensure your frypan is really hot before you place the pork in the pan, this will help make it extra crsipy! 

Tips & Techniques

Larger meatballs, Longer cooking time

You can make the meatballs whatever size you like, just be mindful it may vary the cooking time.

Tips & Techniques

Apples can split in oven if they get too hot!

Keep an eye on the apples as they can split in the oven if they get too hot.      

Tips & Techniques

Help to secure chicken together

To help secure the chicken you could use a skewer, toothpick or some string to help hold it together.

Tips & Techniques

Soak skewers

Soaking the skewers before cooking with them prevents them from burning.

Tips & Techniques

Cut noodles before tossing through salad

Make sure you cut up the noodles before you try to toss them with the other ingredients.

Tips & Techniques

Make into a quesadilla

Alternatively, you can make this as quesadilla by sandwiching the two tortillas together and then popping them into the oven. Cut into wedges to serve.

Tips & Techniques

Peeling Eggs

To peel the eggs more easily do it in the sink under running water.

Tips & Techniques

Hot pan before adding meat

Ensure the frypan is really hot before adding the meat. For the best result, cook it in small batches.

Tips & Techniques

Kale tip

Be sure to remove the tough stalk from the kale before cooking the leaves

Tips & Techniques

Miso paste

Miso is a Japanese fermented soybean paste. It’s great for soups and marinating meat and vegetables.

Tips & Techniques

Pickling juice on haloumi

Let some of the pickling juice fall onto the haloumi for a nice contrast to the sweet onion and capsicum mix.

Tips & Techniques

Massage Kale

Kale can often be quite tough, to soften, give it a quick massage with your fingers before you add it to the pan.

Tips & Techniques

Remove Kaffir lime leaves

Remove the lime leaves when cooked, or just remind people not to eat them!

Tips & Techniques

Massaman curry

Massaman is a Thai curry, influenced by Malay and Indian cuisine.

Tips & Techniques

Using raw quinoa to crumb

Using raw quinoa as the crumb gives these schnitzels their beautiful crunch! All the classics of a pub meal but guilt free.

Tips & Techniques

Using leftover egg white

Use your leftover egg white when crumbing meat or add it to whole eggs when making an omelette or scrambled eggs.

Tips & Techniques

Microwave wedges as an alternate

Alternatively, you can microwave wedges for 3 minutes and then roast.

Tips & Techniques

Swapped Mayo for yoghurt

We’ve swapped the traditional mayonnaise for yoghurt in this potato salad dressing – it’s a great low-fat alternative. 

Tips & Techniques

Rolling meatballs

Wet your hands before rolling the meatballs – this helps to prevent the meat from sticking to you.

Tips & Techniques

Pour juices from baking dish

The baking dish will collect all the delicious juices, so be sure to pour them over the top when serving.

Tips & Techniques

Make skewers chilli

To make your skewers sweet, sour and spicy add some fresh chilli or chilli flakes.

Tips & Techniques

Gentle when flipping fritters

Be gentle when flipping the fritters as they can fall apart mid flip! Feel free to make them as small or as large as you like!     

Tips & Techniques

Be careful not to over cook gnocchi

Be careful not to over cook the gnocchi as it can turn gluggy. Strain once they’re tender and float to the top. 

Tips & Techniques

Dry toast spices for extra flavour

Dry toast the spices before you use them for extra flavour! 

Tips & Techniques

Make omelette instead of fried egg

If you want to get fancy, make an omelette instead of a fried egg & cut it into strips to top your meal.

Tips & Techniques

Cook on the BBQ

This one will go great on the BBQ… Add a lemon wedge on the side for an extra zingy twist! 

Tips & Techniques

Add extra cup of water

Add an extra half a cup of water during Step 3 if it looks a little dry. 

Tips & Techniques

Blanching

Blanching is a great way to cook broccoli as it helps it retain its colour and a bit of crunch.

Tips & Techniques

Shout yourself quality olive oil

Shout yourself some premium quality olive oil… The better the oil, the tastier the salad! 

Tips & Techniques

Don't over fill the omelette

Don’t put too much filling in the omelette you can always serve left over’s on the side.

Tips & Techniques

Leave out ginger if you don't like it too spicy

Leave out the ginger if you don’t like it too spicy. 

Add a splash of water if the sauce looks too thick. 

Tips & Techniques

Cook on BBQ

This great family meal can be cooked on the BBQ for an outdoor summer treat.

Tips & Techniques

Tear bocconcini

Tear your bocconcini into bite size pieces if you prefer… This one’s great for a picnic dinner! Eat it hot or cold.

Tips & Techniques

Serve hot and cold

You can serve this one hot or cold… A perfect addition to the picnic hamper, too!

Tips & Techniques

Fry beef in smaller batches

If cooking for 2 or more people, fry the beef in small batches to avoid reducing the temperature of the frypan and stewing the meat!

Tips & Techniques

How to thin your mash

You can thin the mash with a little extra olive oil or soy milk if you like.

Tips & Techniques

Make into a salad

This one works great on the BBQ. You can also turn it into a salad by chopping the chicken and mixing the pieces through your salsa!

Tips & Techniques

Make it into soup

Feel like soup instead? Give it a whizz in a blender for hot bowl with a difference… It’s a great way to use up any leftovers! If you don’t like it too spicy, start with half the chilli powder then adjust to taste.

Tips & Techniques

Make meatballs into burgers

Not in the mood for meatballs? This pork mix will make great burgers too! 

Tips & Techniques

Add water to yoghurt

For a nice thin drizzle, mix a little cold water into the yoghurt.

Tips & Techniques

Sumac

Sumac is a deep red spice from the Middle East with a tangy lemon like flavour. Adding this to any dish will give it a pop of colour and flavour! 

Tips & Techniques

Add as much chilli or lemon

Add as much or as little chilli and lemon juice as you like — it's your meal! 

Tips & Techniques

Keep your herbs in water

Keep your sliced spring onion, cabbage and coriander in cold water to keep it crisp and fresh!

Tips & Techniques

Haloumi

Remember that haloumi is brined so go easy on the salt.

Tips & Techniques

Have all your chopping done first

Make sure you get your chopping done first because this one’s just that quick!

Tips & Techniques

Leave Pork cutlet whole or slice

Leave the cutlet whole or thinly slice and toss with cous cous.

Tips & Techniques

Swirl water to cook multiple eggs

You can cook multiple eggs at once, just gently swirl the water each time and add into the centre of the vortex, trying not to the let the eggs touch.

Tips & Techniques

How to check your rice is cooked

How to check you rice is cooked: squeeze a grain of rice between your fingers. If it has a white streak in the middle, it needs more cooking. If you can only just see a white streak, it's perfect. If the white streak is prominent, you'll need to cook it longer. 

Tips & Techniques

Beef strips will cook quickly

The beef will cook super quick so be careful not to overdo it! If you don’t like it too spicy, back off on the ginger… 

Tips & Techniques

How to check salmon is cooked

When cooking salmon use a fork to check for ‘doneness’. When the fish flakes easily, it’s done

Tips & Techniques

Cook on BBQ

This dish cooks wonderfully on the BBQ – why not try the lamb and the potatoes on the grill!

Tips & Techniques

Work with wet hands to roll meatballs

Work with slightly wet hands to stop the meatballs from sticking to your skin.

Tips & Techniques

Add some chilli

Add some chilli to spice up your dish.

Tips & Techniques

Don't wash frypan between steps

Don't wash the frypan in between steps - you want to capture all the delicious flavours!

Tips & Techniques

Dry roast pistachios

If you are a pistachio fan, dry roasting them in a pan first up will release the flavour. 

Tips & Techniques

Add a splash of rum

Add a splash of rum to spice it up, or use some stock if you like it extra saucy!

Tips & Techniques

Seasoning is all about personal preference

Seasoning is all about personal preference - spike this dish with extra paprika or cracked pepper.

Tips & Techniques

Present salad in a bowl to save time

If you are preparing this dish for more than one, present the salad in a large bowl to save time.

Tips & Techniques

Marinara Pizza tip

If you have a pizza oven, the cooking time will vary depending on the internal temperature. Electric fan forced ovens might be more efficient too. Rocket is naturally quite peppery, so you don’t need to add any extra pepper to season.

Tips & Techniques

Cook on the BBQ

Feel like getting out of the kitchen? Why not cook your chops on the BBQ tonight!

Tips & Techniques

Grill Haloumi on the BBQ

Take your haloumi to another level and grill it on the BBQ for a smokey flavour. Haloumi cooks best over low heat (for even colour).

Tips & Techniques

Great marinade for the BBQ

This is a great marinade to use for the BBQ. 

Tips & Techniques

Make dressing in advance

Save time by making your dressing in advance… Store it in a tight lidded jar in the fridge.

Tips & Techniques

Make sure you use a good non-stick frypan

Make sure you use a good non-stick frypan. If yours isn’t up to scratch, try our Analon frypan available from our online Market Store.

Tips & Techniques

Add milk

For an extra creamy mash, add a splash of milk!

Tips & Techniques

Ras el Hanout Tip

Ras el Hanout is a spice mix from North Africa used as readily in North African cuisine as garam masala is in Indian cuisine. You can use the Ras el Hanout directly on the meat instead if you prefer your salad less spicy. 

Tips & Techniques

Rockin Rodeo Recipe Tip

You can top potatoes with mince and cheese and place under the grill for a few minutes for extra melted goodness.
If you have time, bake the potato whole for a crispy and delicious baked potato!

Tips & Techniques

How to cook quinoa - head to Cooking Channel

To watch how to cook quinoa, head to the Cooking Channel on our website to learn how.

Tips & Techniques

Use any left over Turkey from Christmas

This recipe is great for using any leftover roast turkey from Christmas day - Just skip step 2.

Tips & Techniques

Make patties in advance

Patties can be made in advance. Just make the mix, shape and chill. Roll in panko just before frying.

Tips & Techniques

How to test when potatoes are cooked

You can tell when the potatoes are cooked by sticking them a fork, skewer or knife. The potato will feel soft and tender all the way through.

Tips & Techniques

Dress salad last minute

Dress the salad at the last minute to avoid soggy noodles!

Tips & Techniques

Great salad for the festive season

This one’s a great salad for the festive season! Just be careful not to overcook the potatoes… They’ll cook quickly because they’re thinly sliced…

Tips & Techniques

Alternate cooking options - Honey Dijon Detox Salad

For a different texture, try chopping all the veggies together in a food processor.
You can also blanch the kale and Brussels sprouts if you like.

Tips & Techniques

How to discard of used oil

When the oil is cold, pour into a disposable plastic container or bottle and discard.

Tips & Techniques

Cook lamb chops on the grill or BBQ for a smokey flavour

Cook your lamb chops on the grill or BBQ for a smokey flavour. 
For an extra great taste, leave the chops to marinate overnight.

Tips & Techniques

If you don't have a microwave, saucepan instructions

Alternatively if you don't have a microwave - In a saucepan, combine freekeh and double the amount of boiled water from the kettle (as per ingredients list) and a pinch of salt over high heat and bring to the boil. Reduce to medium heat, cover with a lid and simmer covered for 35-40 minutes or until freekeh is tender and all the water has been absorbed. 

Tips & Techniques

Don't overcrowd pan

Be careful not to overcrowd the pan when cooking the meat. If cooking for 2 or more people, It’s best to cook in small batches.

Tips & Techniques

Moreish Mediterranean Quinoa Salad Tip

When adding the veggies in Step 4, just toss it through like a stir-fry so it retains a bit of crunch!

Tips & Techniques

Slice potatoes thin if cooking on BBQ

If you feel like cooking on the barbie tonight, be sure to slice the potatoes nice and thin.

Tips & Techniques

Leave out the paprika if you prefer it not so spicy.

Leave out the paprika if you prefer it not so spicy.

Tips & Techniques

Cut your pear just before serving to avoid it going brown.

Cut your pear just before serving to avoid it going brown.

Tips & Techniques

Wilted spinach

If you prefer wilted spinach, add it to the frypan and stir through just before serving. 

Tips & Techniques

Crumbing eggplant

Don't worry if you're crumb isn't sticking to the eggplant skin, just coat the flesh side well.

Tips & Techniques

This recipe works just as well cooked on the Barbie

This recipe works just as well cooked on the Barbie – just swap the frypan for the grill and the oven for the hot plate. 

Tips & Techniques

Watch the eggplant! It may need an extra splash of oil as it cooks.

Watch the eggplant! It may need an extra splash of oil as it cooks.

Tips & Techniques

Be sure to continually whisk the sauce to create a smooth consistency. 

Be sure to continually whisk the sauce to create a smooth consistency. 

Tips & Techniques

Keep and eye on the salmon

Keep an eye on the salmon, as you don’t want to over cook it. It will continue to cook slightly when resting. 

Tips & Techniques

Is the dressing too tangy? You can cut back the acidity by adding a splash of water.

Is the dressing too tangy? You can cut back the acidity by adding a splash of water.

Tips & Techniques

Poach seafood instead

This one makes a great dish for family dinner! As an alternative, you can poach your seafood in chicken stock or white wine.

Tips & Techniques

Eat it hot or cold

Eat it hot or cold – the pearl barley is a great fresh salad!
You can serve the yoghurt on the side or dollop it on top.

Tips & Techniques

If your mash is looking a little dry, add another splash of milk and mash it in.  

If your mash is looking a little dry, add another splash of milk and mash it in.  

Tips & Techniques

Leave the almonds raw if you're short on time.

Leave the almonds raw if you're short on time.

Tips & Techniques

Be gentle when turning over the fritters to ensure they hold their shape.

Be gentle when turning over the fritters to ensure they hold their shape.

Tips & Techniques

Ensure you add the sauce to the chicken in the pan as the honey sauce mixes through better when it’s warm…

Ensure you add the sauce to the chicken in the pan as the honey sauce mixes through better when it’s warm…

Tips & Techniques

Keep an eye on your skewers as they will cook quickly

Keep an eye on your skewers as they will cook quickly- take them off the heat once cooked to your liking. 

Tips & Techniques

Balsamic reduction Tip

If your balsamic reduction is a bit thick, just add a little water to get it to a consistency you can drizzle.

Tips & Techniques

Shave radish as thinly as you can and keep it in ice cold water

Shave the radish as thinly as you can and keep it in ice cold water to ensure it stays nice and crunchy!
After you've flaked the fish, cut the crispy skin into small pieces and sprinkle over the salad if you’d like.

Tips & Techniques

If you like your potatoes extra crispy

If you like your potatoes extra crispy, fry them with a splash of oil after cooking them in the saucepan.

Tips & Techniques

Apricot Chicken Tip

In step 4, try swapping the water for a few splashes of white wine.

Tips & Techniques

You can serve the skewers on the chicken, or remove the meat and toss it through like we did.  

You can serve the skewers on the chicken, or remove the meat and toss it through like we did.  

Tips & Techniques

If you like it saucy

If you like it saucy, add 1 – 2 tablespoons of water in step 4 when you add the tamari and oyster sauce.

Tips & Techniques

You can slice the meat into thin strips and fold through the cabbage for a great picnic salad.

You can slice the meat into thin strips and fold through the cabbage for a great picnic salad.

Tips & Techniques

Cavolo Nero

Cavolo Nero is also known as black kale or Tuscan cabbage. If you’re in a rush, cut the Cavolo Nero smaller to speed up the cooking time.

Tips & Techniques

Succulent Sticky Roast Chicken Tip

For a different take on your rice side dish and while you're waiting for the chicken to roast, try frying the rice once it’s cooked. Crack an egg over the rice, then stir it through until cooked. All it needs is a bit of salt and pepper to season.

Tips & Techniques

No need to cook the tomatoes completely… Just warm them through.

No need to cook the tomatoes completely… Just warm them through.

Tips & Techniques

Add remaining pan juices to your dressing for that extra flavour hit.

Add remaining pan juices to your dressing for that extra flavour hit.

Tips & Techniques

Barbeque your chops for an extra smoky flavour!

Barbeque your chops for an extra smoky flavour!

Tips & Techniques

Decadent Meatballs Recipe Tip

The meatballs can be made in advance and kept covered in the fridge for up to 3 days. Or, freeze meatballs after Step 3 for up to 3 months, thaw overnight in the fridge and cook from Step 4.

Tips & Techniques

Chermoula Powder

Chermoula powder is a mild African spice mix. So sprinkle over as much or as little fresh chilli as your taste buds like.

Tips & Techniques

Couscous Tip

Your couscous is ready once all the water is absorbed and the grains are soft.

Tips & Techniques

Eggplant Tip

Thin slices of eggplant cook quicker if you're in a hurry!

Tips & Techniques

Sriracha Chilli Sauce

Sriracha is a chilli sauce so just add half the amount to start with… Then if you like it hotter you can always add the rest.

Tips & Techniques

Korean Pork Chops Tip

Make sure the veggies are well drained and the sauce is nice and sticky. If the cutlets are cooked but the sauce is still runny, remove the meat and crank up the heat!

Tips & Techniques

Veal Pinwheel Tip

If cooking for one, you can place half the capsicum inside the veal and add the other half to the salad.

Tips & Techniques

Korean Pork Chops Tip

Make sure the veggies are well drained and the sauce is nice and sticky. If the cutlets are cooked but the sauce is still runny, remove the meat and crank up the heat!

Tips & Techniques

Duck Pizza Tip

Basting the duck helps the meat retain its moisture as you're essentially cooking it in its own juices.

Tips & Techniques

Be gentle cooking potato patties

Be gentle while cooking the potato patties to ensure they don’t fall apart.

Tips & Techniques

Pop the roll in a sandwich press

Alternatively, you can pop the roll in a sandwich press. 

Tips & Techniques

This recipe makes a generous amount

This recipe makes a generous amount, you can place any leftovers in the fridge and have for lunch the next day

Tips & Techniques

The eggs will continue to cook once the heat is off

The eggs will continue to cook once the heat is off so if you prefer soft eggs, cook them for less time.

Tips & Techniques

Shallow fry pappadums

You can shallow fry the pappadums in a frypan if you don’t have access to a microwave.

Tips & Techniques

Leek & Broccoli Fish Pie Tip

If cooking for 2 or 4, divide the pie mixture between individual ovenproof baking dishes or place in one large ovenproof baking dish.

Tips & Techniques

Asparagus & Avocado Caesar Salad Tip

Add croutons if you dare! Be sure to wash the baby cos, red onion & cherry tomatoes in cold water to keep them crisp and fresh. 

Tips & Techniques

Moroccan Lamb Skewers with Spring Orzo Salad Tip

Use the juice from the pan to add flavour to your risoni. Feel like getting outdoors? Those skewers will taste extra good cooked on the BBQ! 

Tips & Techniques

Use a mandolin for fast thin slicing

Use a mandolin for fast thin slicing.
Keeping the shaved vegetables in cold water will keep them crisp. This will also prevent the cucumber from wilting in the dressing. 
If you have extra time, try cutting the vegetables into julienne strips for a different presentation.

Tips & Techniques

No added salt needed!

When you have stock, soy sauce and oyster sauce you won't need to add any more salt!

Tips & Techniques

You can cook quinoa using a rice cooker!

Did you know you can cook quinoa using a rice cooker? Just use the 2:1 liquid-to-quinoa ratio and follow the instructions on your rice cooker.

Tips & Techniques

Pork Chop with Pears and Mash Tip

If you prefer, you can add only milk to your mash and leave the butter out for a reduced fat option.

Tips & Techniques

Toast the burger bun for a crunchy roll.

Toast the burger bun for a crunchy roll.

Tips & Techniques

Chia Seeds

Got chia? These little winners were a staple food for the Aztecs and the Mayans. As well as being a great source of protein, they’re packed to the brim with plenty of fibre and are rich in essential minerals and antioxidants! 

Tips & Techniques

Add a squeeze of fresh lemon to really bring out the flavour!

Add a squeeze of fresh lemon to really bring out the flavour!

Tips & Techniques

Mix the baby spinach with the risoni while it is still warm.

Mix the baby spinach with the risoni while it is still warm.

Tips & Techniques

Add any remaining pineapple juice

Add any remaining pineapple juice to the pan with the pork for an extra amazing glaze! 

Tips & Techniques

Add a little water if the curry gets too thick. 

Add a little water if the curry gets too thick. 

Tips & Techniques

Cooking beef strips

This will be far superior if you don't overcook the beef strips! You want it brown & caramalised on the outside, & pink inside

 

Tips & Techniques

Cooking Beetroot

For minimum fuss, start cooking your beetroot in cold water, unpeeled. If you prefer to peel before you start cooking, add them to hot water. These methods will remove the impurities and leave a cleaner taste. 
It's easier to peel the beetroot while it's still warm – the skin will gently fall off and you’ll get a perfect round ball. 

Tips & Techniques

Use appropriately sized baking dishes

Use an appropriately sized baking dish for the amount of people you are cooking for. You could choose to make individual cauliflower mash portions in ramekins or make one large one to share.

Tips & Techniques

Sensational sticky pork balls recipe Tip

Use a fork to “twirl” the noodles for a fancier presentation. Use care when flipping the pork balls to ensure they hold together.

Safety Tips

Safety Tips

Removing frypan from the oven

Be careful when removing the frypan from the oven as the handle will be hot, use a tea towel or oven mits.

Safety Tips

Unpacking your meal box

When you unpack your TFK meal box, ensure the fresh produce is placed in your fridge ASAP. 

Safety Tips

Washing your hands

Be sure to wash your hands before handling your food!

Safety Tips

Unpacking meat from your meal box

Ensure meat is placed in the fridge as soon as you unpack your box.