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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.
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2. Gel Orange Part 2
Part 2 takes the gel through its final paces. Blend and sieve before setting aside to cool.
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3. Salsa Verde Ingredients
Learn about the abundance of fresh ingredients involved in cr this plant-based emulsion packed with flavour.
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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.
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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.
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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.
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7. Pesto
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.
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8. Salsa
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.
