1. Gel Orange Part 1
Using agar agar, orange juice, vanilla paste and simple syrup, Chef Duiker begins the gel orange. Learn to create the base for the citrus emulsion and move onto part 2 to complete.
2. Gel Orange Part 2
Part 2 takes the gel through its final paces. Blend and sieve before setting aside to cool.
3. Salsa Verde Ingredients
Learn about the abundance of fresh ingredients involved in cr this plant-based emulsion packed with flavour.
4. Salsa Verde
Create this simple salsa by combining your ingredients within a blender and get tips for the perfect proteins and fish to pair with it.
5. Vegetable Stock
Classic vegetable stocks will be the launchpad for many of the dishes you’ll probably find on your restaurant’s menu. Follow this straightforward method for cooking one up.
6. Tomato Sauce
A professional chef needs to have a tried-and-tested, tangy tomato sauce recipe up their sleeve for pasta dishes, seafood, meat, poultry and vegetables. This one is difficult to beat.
An uncooked sauce usually used on pasta. Discover how to produce it in your kitchen with a combination of basil, pine nuts, olive oil and garlic.
Usually more of a condiment or dip than a sauce, there are lots of variations around the world. But for an easy fruit or classic tomato salsa – great for buffets and salads.