From whole fish to ballotine with Peter Doyle
In the last episode of our four-part canapé series with Peter Doyle, the chef shows us how to break down a...
Master mignonette to lift your canapé game
In this masterclass, Merivale Apprenticeship School leader Peter Doyle talks mignonette sauce, what you need to know and why it's...
How to make a classic French canapé
Chef Peter Doyle talks us through the process of making a classic French canapé that's still popular today — crepinettes.
Choux pastry with Peter Doyle
Merivale Apprenticeship School leader Peter Doyle talks tips for getting your apprentices up to scratch when it comes to this...
How to fold the perfect dim sum dumpling
Canton! Canton! executive chef Jacky Chan shows us how to make black garlic prawn dumplings — otherwise known as phoenix eyes.
Cantonese roast duck masterclass
Canton! Canton! chef Ron Ooi shows Hospitality how to break down a roast duck.
What you need to know about cascara
Cascara — the dried skins of the coffee cherry — is a relatively unknown product in Australia. Gypsy Espresso head...
How to up your coffee game
Find out how a Modbar coffee machine works with Alexandria cafe Went to See the Gypsy.
How to curate a stellar bubbles list
Ian Trinkle, group sommelier at Brisbane's Howard Smith Wharves, talks us through the diverse list of bubbles, from Prosecco and...
Is automation the solution to the skills shortage?
The shortage of skilled kitchen staff won’t end anytime soon, and wages will never come down. Silverchef's Ken Burgin shares...