Classic Greek Cooking with Aglaia Kremezi (Engl)

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking.

The Island Cooking of Crete (Engl)

Crete is Greece's largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at their way of cooking you will be struck by the widespread use of leafy greens and other vegetables.

Travis's Pomegranate Molasses Salad Dressing (Engl)

Travis McAuley shows Nerida how to whip up a simple salad dressing using luscious Pomegranate Molasses.

What is Pomegranate Syrup - Molasses? (Recipe) (Engl) In this episode of What's This Food, Dan explores the popular Middle Eastern cooking ingredient, Pomegranate Syrup, and makes the classic Persian dish, Fesenjan. Fesenjan is a stewed dish with chicken, walnuts and Pomegranate Syrup.

Masterchef Australia 2012 - Finale (Engl)

Part 1





 Part 2

 

Cordero al Burduntzi (Esp)

El cocinero David de Jorge ha despedido la tercera temporada de 'Robin Food' con dos invitados de lujo: Martín Berasategui y Karlos Ibarrondo. Éste último ha preparado un cordero al burduntzi.

Crispy dried Fish, Rice and Sambal Terasi (Engl)

Indonesian Recipe

Ingredients


 2 dried groper or barramundi, around 400g each 1 litre (4 cups) vegetable oil Steamed rice, lime wedges and chopped fresh chilli, to serve Sambal 5 candle nuts 1 tsp ground turmeric Juice of 1 lime 2 cm knob ginger, peeled 3 red Asian eschalots, peeled 2 cloves garlic 6 red bird's eye chillies, chopped 2 tbs grated palm sugar 2 tsp terasi (shrimp paste) 100ml tamarind water (see note) 60ml (¼ cup) palm oil  

Preparation

To reconstitute the dried fish, place it in a heatproof bowl and cover with boiling water. Stand until the water is cool, then drain, rinse and pat dry. Meanwhile, for the sambal, grind all the ingredients except the palm oil in a mortar and pestle until a coarse paste forms. Heat the palm oil in a wok over medium heat, and cook the sambal for about 10 minutes or until thick and pulpy. Remove from the heat and cool. Makes about ½ cup. Heat the vegetable oil in a large saucepan or wok to 190°C. Deep-fry the fish, in batches if necessary, until golden and crisp. Drain on paper towel. Serve with steamed rice, sambal, lime wedges and chopped chilli.

  Note: To make tamarind water, place 50g tamarind paste in a heatproof bowl and pour over 150ml boiling water. Allow to cool, then combine well. Strain the mixture through a fine strainer, extracting as much liquid as possible. Discard the solids.

How to carve vegetables into a Bouquet of Flowers (Engl)

(Veggies Bouquets)

NAIT Culinary Arts chair Stanley Townsend transforms ordinary vegetables into art.