I was sent this youtube link the other day and had to share it! SAVEUR magazine’s Executive Food Editor, Todd Coleman, shows you how to peel garlic in less than ten seconds. Yes, 10 seconds. I tried this and it works, although very noisy. ...read more
Here is a handy guide for estimating quantities of the basic food groups when entertaining. Meat For a casserole: 200g (boned and trimmed) per person Roast: whole fillet 200g per person ( 1 kg, trimmed, will serve 5 ) Rack of Lamb: allow 3 to 4 cutlets per person ( there are generally 7 cutlets per rack) Minced meat: 60g per person for a pasta sauce POULTRY Whole roast chicken, allow 500g per person There are approximately 8 chicken drumsticks per kg. There are approximately 10 – 12...read more
In order to stay up-to-date with all the latest online trends, and to help deliver you the best content possible, I’ve had my team update the website. The main goal of the upgrade is, to not only simplify the layout, but to make it easier for everyone to find information quickly ! I hope you like the new look Cooks Room site, it’s a fluid design which looks great on all devices, no matter what their size. So this means there is no excuse for not checking out the latest posts where ...read more
Having run a successful catering business in Sydney for more than 20 years, providing the highest standard of food and service for private and corporate clients, I have more than a few tricks-of-the-trade to impart to help make your entertaining easier. Sharing good food with family and friends is one of life’s greatest pleasures – entertaining should be easy and fun for everyone, including the cook.