Amberley Kennish

With a rich history dating back centuries, French cuisine is the epitome of sophistication and finesse. From the simple yet comforting dishes of the countryside to the decadent creations of top Parisian restaurants, French cooking is renowned for its use of fresh, high-quality ingredients and its delicate touch. 

When building my recipe repertoire for Masterchef, I dived deep into the art of French cooking and fell in love with one dish in particular – the Coq au vin. A timeless, sophisticated dish, it perfectly embodies the rich flavours and techniques of French cuisine.  

High Quality Ingredients

One of the hallmarks of French cuisine is its emphasis on high-quality ingredients. From the freshest produce to the finest cuts of meat, French chefs place great importance on selecting the best ingredients for their dishes. This attention to detail is evident in the vibrant flavors and perfectly balanced dishes that characterize French cooking. 

Take the classic dish of bouillabaisse, for example. The key to this delicious seafood stew is the combination of fresh fish and shellfish, simmered with aromatic vegetables and herbs in a flavorful broth. The result is a dish that is both hearty and delicate, a testament to the art of French cooking.

Sauces

French sauces, known for their velvety texture and rich flavor, are an essential component of many dishes. From the classic béarnaise and hollandaise to the creamy demi-glace, sauces play a crucial role in elevating the flavors of meats, vegetables, and other ingredients. The creation of sauces requires a certain level of culinary expertise, as the delicate balance of flavors must be carefully calibrated in order to achieve the desired taste and texture.

Technique

Another defining aspect of French cuisine is its focus on technique. French cooking is known for its intricate and labor-intensive preparation methods, which have been honed and refined over the centuries. From the delicate art of pastry-making to the precise methods used in traditional dishes such as coq au vin, French cooking requires a high level of skill and experience.

Mirepoix

One of the most important techniques in French cooking is the use of mirepoix. This combination of diced carrots, onions, and celery forms the base of many dishes and provides the essential flavors that are the foundation of French cuisine. Whether simmered in a sauce or used as a base for a hearty stew, mirepoix adds depth and complexity to a wide range of dishes.

In addition to mirepoix, French cooking also relies on a range of other techniques, such as braising, poaching, and roasting. These methods allow chefs to create dishes that are both flavorful and tender, showcasing the finesse and expertise that are the hallmark of French cuisine. Whether you’re making a classic dish like boeuf bourguignon or trying a new recipe, mastering the techniques of French cooking is an essential step in becoming a skilled French chef.

Molecular Gastronomy

This cutting-edge cooking technique involves the use of scientific principles to create new textures and flavors, resulting in dishes that are both visually stunning and delicious. From foams and gels to edible “dirt” and “rocks,” molecular gastronomy has become a popular and exciting aspect of modern French cuisine.

Coq Au Vin Recipe

The Coq Au Vin is a decadent stew, made by slow-cooking succulent chicken in a silky sauce of red wine, bacon, mushrooms and garlic – and is a true feast of the senses. 

At the heart of this dish is a commitment to the finest ingredient. The chicken is carefully browned to a golden perfection before being simmered to tenderness, elevating the dish to new heights. The addition of rich, smoky bacon, earthy mushrooms and aromatic garlic add depth and complexity to the sauce, while the bold and slightly sweet red wine provides a harmonious balance to the dish’s savoury elements. 

The technique behind coq au vin is just as important as the ingredients. French chefs take great care in crafting the perfect sauce, often taking hours to perfect the balance of flavours and consistency. The slow cooking process allows the flavours to mingle and meld, resulting in sauce that is nothing short of sublime. 

Ingredients

• 4 chicken thighs
• 4 chicken drumsticks
• 4 ounces bacon, diced
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 8 ounces mushrooms, sliced
• 1 bottle of red wine
• ¼ cup brandy
• 2 cups chicken broth
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 1 bay leaf
• 2 tablespoons flour
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Instructions

1. Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and the brandy over the top. Prep the vegetables.
2. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. Add the chicken to the Dutch oven and brown on both sides until golden, about 3-5 minutes per side. Remove the chicken and set aside.
4. In the same Dutch oven, add the onions, garlic, and mushrooms and cook until softened, about 5 minutes.
5. Stir in the flour and cook for 2-3 minutes, until the mixture turns golden brown.
6. Pour in the red wine, brandy and chicken broth, stirring to combine. Add the thyme, rosemary, and bay leaf.
7. Return the chicken and bacon to the Dutch oven, bringing the mixture to a simmer. Cover and cook over low heat for 30-40 minutes, until the chicken is cooked through and the sauce has thickened.
8. Stir in the butter and season with salt and pepper to taste. Serve hot with crusty bread or over mashed potatoes.

Enjoy this delicious, classic French dish that showcases the richness and depth of flavors of French cuisine. 

French cuisine is a constantly evolving art form that continues to push the boundaries of what is possible in the kitchen. Whether you’re exploring the timeless classics or trying a cutting-edge fusion dish, French cuisine remains a celebration of flavor, technique, and culture, always pushing the limits of what is possible in the culinary world.

Indulge in a culinary adventure as we embark on a journey through the diverse and ever-evolving world of sushi. From its roots in Japan, this beloved dish has traveled the world, adapting to new cultural influences and giving rise to unique and delicious variations.

A symbol of Japanese culture and cuisine, sushi has captivated palates worldwide, becoming a staple in global gastronomy. Originating in the Edo period of Japan, sushi was originally created as a method of preserving fish through fermentation with rice. Yet, as the dish evolved, it transformed into the fresh, raw fish delicacy that has won the hearts of food enthusiasts everywhere.

From the shores of the United States, where the California roll was born, to the vibrant cuisine of Brazil, where the temaki reigns supreme, every corner of the world has left its mark on this timeless dish. In Europe, sushi bars offer a wealth of options, showcasing local ingredients and flavours. In Australia, creative and innovative rolls have become a staple of the country’s diverse food scene. And even beyond Japan’s borders, Asian countries have added their own local ingredients and fusion flavours to the mix.

Embark on a sensory exploration of the diverse flavours and textures that make up the world of sushi. Whether you prefer the classic taste of traditional nigiri, the simplicity of sashimi, or the fun and creativity of maki rolls, there is something for everyone in this timeless dish. For those new to the world of sushi, our guide to the best types of sushi to try will be your roadmap to culinary bliss. From the delicate flavours of salmon and tuna nigiri to the spicy kick of a spicy tuna roll, you’re sure to find a new favourite.

Sushi Variety

1. Nigiri: This traditional type of sushi features a small oval of rice topped with a piece of fresh fish or seafood. Some of the most popular types of nigiri include salmon, tuna, and eel.
2. Sashimi: Sashimi is similar to nigiri but does not include rice. Instead, it is a dish of sliced raw fish or seafood, often served with soy sauce, wasabi, and pickled ginger.
3. Maki: Maki is the most common type of sushi and features fish or seafood rolled in rice and nori. Popular maki rolls include the classic tuna and avocado roll and the spicy tuna roll.
4. Temaki: Temaki is a cone-shaped sushi roll found in Brazil, filled with a variety of fresh fish and vegetables.
5. Chirashi: Chirashi is a type of sushi bowl, featuring a bed of sushi rice topped with a variety of sliced raw fish, seafood, and vegetables.

For those seeking a truly immersive experience, why not try making sushi at home? A rewarding and customisable experience, making sushi at home is simple with the right ingredients and a few basic guidelines. With sushi rice, nori, fresh fish or seafood, a bamboo rolling mat, sharp knife, and a sauce dish, you’ll have all you need to create your own unique rolls. Season the rice with a vinegar mixture, cool to room temperature, and let your imagination run wild with the fillings. Roll tightly using your bamboo mat and savor the fruits of your labor with every bite.

Introducing, the ‘Spicy Tuna and Avocado Roll’, a favourite amongst sushi enthusiasts and a tantalising blend of fresh flavours and textures.

Spicy Tuna and Avocado Roll Recipe

Ingredients

• 2 cups sushi rice
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 sheets of nori seaweed
• 1 avocado, sliced
• 1/2 lb. fresh tuna, diced
• 2 tablespoons mayonnaise
• 1 teaspoon sriracha sauce
• 1 teaspoon sesame oil
• Sushi rolling mat
• Soy sauce, wasabi, and pickled ginger for serving
  

Method

Rinse the sushi rice in cold water until the water runs clear. Cook the rice in a saucepan with 2 1/2 cups of water until tender.

1. In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar has dissolved. Pour the mixture over the cooked rice and mix well. Allow the rice to cool to room temperature. 
2. In a small bowl, mix together the diced tuna, mayonnaise, sriracha sauce, and sesame oil to make the spicy tuna filling.
3. Place one sheet of nori shiny side down on the sushi rolling mat. Spread a thin layer of cooled sushi rice evenly over the nori, leaving a small border at the top.
4. Place a layer of sliced avocado on top of the rice and then a layer of spicy tuna filling on top of the avocado. Roll tightly using the mat, pressing the ingredients together to secure the roll. Repeat the process with the remaining sheets of nori and ingredients.
5. Slice the rolls into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger for dipping.

Experience the fusion of spicy and creamy flavours as the spicy tuna filling and silky avocado pair perfectly with the seasoned sushi rice, all wrapped in the crunch of nori. Impress your guests with this elevated take on a classic sushi roll or savor it in solitude. Either way, the ‘Spicy Tuna and Avocado Roll’ is sure to tantalize your taste buds. 

One of the most exciting things about the world of sushi is its continuous evolution and adaptation to new cultural influences. As the popularity of sushi continues to grow, it is likely that new and innovative forms of the dish will continue to emerge. Whether you prefer traditional sushi or enjoy trying new and unique variations, there is something for everyone in the diverse world of sushi.

The kitchen, like life, has an order of hierarchy, a labyrinth of power dynamics and prejudices that one must navigate through. As a young female chef, I have had to confront these struggles head-on – it has been a journey of self-discovery, determination and resilience.

The culinary art is a form that transcends the boundaries of gender and age. It challenges the status quo and dares to be different, with daily concoctions of flavours and blending spices to create harmonious balance on the plate. However, the art form has lost touch with its original source of power, the kitchen. 

Detailing the ways in which my gender has made my job significantly harder doesn’t give credit where it’s due. But I will point out some obvious differences that are bound in prejudice that only a woman will encounter.  Being a young female chef is supposed to be about creating delicious and innovative food, breaking the mold and proving that age and gender are irrelevant in the kitchen. It’s about standing up against the outdated stereotypes that claim women can’t handle the heat or that young people lack the experience to lead. I am here to remind the industry that these stereotypes are nothing but a bunch of overcooked nonsense. 

One of the struggles that I have faced is the constant battle to prove myself in a field where women are underrepresented. It is a delicate dance that one must balance gracefully between assertiveness and vulnerability. I have had to work twice as hard to earn the respect of my colleagues and superiors, and it can be a disheartening experience when one’s ideas are dismissed or overlooked because of their gender.

Like any young person adventuring around at the beginning of a career, I also am undergoing  a lot of trial and error. In the culinary light, however, there isn’t a lot of patience for error.

Being discouraged and dismissed has become like second nature, and it is a constant battle to keep coming up with new ideas, when everything that comes out your mouth feels like scrambled eggs. 

The demand on my mental and physical health is neverending. I knew what I was getting into when I signed up for this career – lifting heavy pots with a smile, standing head deep in a fire pit as my local gym, and all the while, keeping a steady hand for delicate plating. What I’ve found is that the choice to prioritize my mind and soul has reduced to nil. 

Is this what beginning a career is supposed to feel like? Being slammed down with work for beyond imaginable hours a week, stressing about never being perfect enough, not sharing a meal with my partner in over a month, and having completely obscure sleep schedules. It feels like I’m sliding down into a pit of doom. 

I was promised on my first day that working nights can be a test of endurance, where one must contend with the fatigue and isolation that comes with the territory. It can be a challenge to maintain a healthy work-life balance and to stay connected with the world beyond the night. It has been in these small moments that I have found the most joy. I have learned to embrace the unique rhythms that come with night work, and to find joy in the dark. I relish the quiet of the back streets, the boom box of K Road, and the moonlit skies that light my way home. 

Being a young female chef is a test of not only willpower and patience, but it is also a journey of self discovery and wonder.

There is so much light to be discovered in the culinary world. It has taught me to appreciate the beauty in the ordinary, and find humour in the unexpected. I will forever have a plethora of resources and knowledge to carry me through every day cooking adventures. 

It is undeniable that the experiences and struggles I have faced are secluded to that of a young chef. Being a woman just makes it a little bit harder. My recommendation for anyone stepping on the culinary platform is to prepare. Prepare yourself for the nights and days you’ll go through where you forget why you even started in the first place. Prepare yourself for being the only one in the room that believes in yourself. Prepare yourself for being put in the pastry section just because you’re a female. Prepare yourself to run your own race, fight your own battles, and wash your own dishes. I use these struggles as motivation to work harder, to prove my worth, and to create a culinary masterpiece that speaks for itself.

Being a young female chef is a beautiful blend of art, defiance and humour, and a true feast for the senses. And a lonely journey to the top. 

Indulge in the art of entertaining with grace and refinement, as we guide you through the process of hosting an opulent dinner party, where every detail is considered and executed with precision and panache. 

From the creation of a mouth-watering menu and impeccable wine pairings, to the setting of an elegant table and the crafting of a captivating audience, this guide will equip you with all the tools necessary to impress and delight your guests. 

Hosting a dinner party is all about having everything organized from the initial planning stages to the final execution. Here are our top tips for success that leave your guests in awe and your dinner party in the memory books for years to come. 

Planning the Menu

The menu is the foundation of any dinner party. As the host, it is essential to take into account the dietary restrictions and allergies of your guests, ensuring that every palate is catered to. The season and occasion should be considered, as this will inform the selection of dishes. A summer soiree calls for light and fresh dishes, such as delicate salads and grilled vegetables, while a winter gathering calls for comforting and hearty dishes such as stews and roasts. My most successful formula for planning a menu is to include two different proteins, one seafood, one hearty carb dish (potatoes, pumpkin, yams etc.) three vegetable dishes, two sauces and of course, bread! This will happily serve 6-10 people, depending on portions. Adapt this method to suit your guests and the sweet smell of success will flood your kitchen. 

Wine Pairing

A crucial element of any opulent dinner party is the perfect pairing of wines. The right wine can elevate the flavours of the dishes and make the meal even more enjoyable. Careful consideration should be given to the flavours of the dishes and the types of wine that will complement them. A rich, full-bodied red wine such as a Cabernet Savignin pairs well with red meat, while a crisp, light white wine such as a Sauvignon Blanc pairs well with seafood. For those less confident in their wine pairing abilities, consider hiring a sommelier or researching further. I always like to start a dinner party with bubbles, whether that be champagne or prosecco. It sets the tone for the evening. There is an incredible range of non-alcoholic wine, and I would suggest always having a few bottles of that on hand to celebrate with any guest. 

Setting the table

The table setting is a vital aspect of any opulent dinner party. It sets the tone for the evening and can make your guests feel special. High-quality tableware such as fine china and crystal glassware is always a treat. A tablecloth and napkins should be incorporated, and the table should be set with ample cutlery. A floral centerpiece is one way to go, but I prefer to spread smaller flower arrangements through the table to create a more relaxed feel. Candles are perfect, but I always opt for LEDs to prevent any wax spillage when passing around plates. Collating a plethora of vintage serving plates has been a hobby of mine for the last year. This creates a unique touch to your dinner party.

Creating the ambiance

The ambiance of a dinner party is just as important as the food and wine. It sets the mood for the evening and can make your guests feel comfortable and relaxed. The lighting, music and decor should all be considered when creating the ambience. Use dimmer switches to control the lighting and create a warm, intimate atmosphere. Decor can include candles, flowers and other small details that will make your guests feel at home. Spotify is an excellent resource when it comes to dinner parties, and there is a great number of playlists already created to suit every environment. I have always loved playing a CD of my favourite artist as there is something very nostalgic in that. 

Presenting the dishes

The presentation of the dishes is a crucial aspect of an opulent dinner party. A visually stunning presentation can make the meal even more enjoyable. The plating of the dishes should be considered and arranged in a way that is pleasing to the eye. Textures, colors, and shapes can be used to create contrast and interest. Garnish the dishes with herbs, fruits, or other small details to make them look more appetizing.

Handling last-minute changes

Even with the best planning, things can go wrong at a dinner party. The key is to remain calm and handle any last-minute changes with grace and poise. If a dish doesn’t turn out as planned, have a backup option ready. If a guest cancels at the last minute, don’t let it ruin the evening. Instead, use it as an opportunity to spend more time with the remaining guests and make them feel special. As a host, one must be prepared for anything that may happen during a dinner party. Spills, broken glassware, or even a power outage should be handled with a sense of humor and calm. Your guests will appreciate it and it will show them that you are in control of the situation.

By following these tips and guidelines, you will be well on your way to hosting an opulent dinner party that will be remembered for years to come. Each element, from the menu to the ambiance, must be considered with care and attention to detail. And with a little bit of creativity, you can turn a simple dinner party into a true culinary masterpiece.