Liquid nitrogen allows us (chefs) to instantly freeze ingredients and products in a way that was previously impossible. This method has open...

We've been working on these flavours for a while and they seem to compliment each other very well. Smooth, slightly sweetened sweetco...

Regular readers of this blog will know of our passion (obsession?) with cookbooks, we greedily snap up the latest titles and hoard a subs...

Earlier this month we posted a piece on a special dinner in Sydney in which we were able to work with the talented Australian chef Adam Mel...

We don't seem to have much time on our hands these days but when we do we like to indulge in our hobby of jam, preserve and sprea...

Taste and compare single-origin and single-region chocolates from around the world. Darren Purchese will reveal the secrets to using the p...

Ever wondered how a Pac-O-Jet Works? What's the secret to a perfect chocolate mousse? You would like to know what makes a g...