Masterclasses
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The classic charcutier's terrine has evolved to become a simple, fuss-free dish. Nick Coiley's partridge, pheasant and rabbit terrine ticks all the right boxes and can be adapted for the game available. Michael Raffael reports
Posted: 18 November 2010 | 11:41
Aggi Sverrisson chef-director of Texture in London, creates two dishes for Caterersearch: Beetroot salad with goat cheese snow and a traditional Scandinavian dish Gravlax. Xavier Rousset, Sverrison's partner at Texture and the restaurant's sommelier matches the dishes with wine.
Posted: 27 October 2010 | 12:43
Francesco Mazzei explains the art of making fresh pasta without eggs, the traditional southern Italian way, for maximum flavour absorption. Michael Raffael finds out more
Posted: 06 October 2010 | 15:27
Michael Caines needn't travel far from Gidleigh Park in Devon to source great English lamb. To enhance its flavour, he uses a robust jus gras. Michael Raffael reports
Posted: 22 September 2010 | 15:55
Aggi Sverrisson, chef-director of Texture in London, has created a dish with the essence of a Mediterranean bread and tomato picnic, which releases its flavours through a series of different, harmonious textures. Michael Raffael finds out more.
Posted: 09 September 2010 | 10:35
With his mastery of Indian cooking techniques and a particular skill with spicing, chef Alfred Prasad has earned London's Tamarind restaurant a Michelin star. Here he takes Michael Raffael through the process of making tandoor-baked seafood kababs.
Posted: 12 August 2010 | 15:14
The custard tart has undergone decades of refinement since it first appeared on fine-dining menus. Chef Anthony Demetre, of the Michelin-starred London restaurants Arbutus and Wild Honey, shows Michael Raffael how to get it right every time.
Posted: 24 May 2010 | 17:05
The great British art of potting meat and fish seems to have been largely forgotten by today's chefs. Not so in the East Riding of Yorkshire, though, where James Mackenzie has made potted dishes a big feature of his menu. Michael Raffael reports
Posted: 26 March 2010 | 14:16
Originating in Austria and Hungary, strudel is a versatile pastry that can be made with
many fillings. Patissier Bachmanns explains how to create a classic apple strudel
Posted: 18 March 2010 | 17:50
Unlike some three-star chefs, Yannick Alléno is very hands-on and takes charge of the 74-strong brigade in the kitchen of Le Meurice in Paris every day. Despite this, he still finds time to be creative - something he sees as his main role. Michael Raffael reports
Posted: 10 December 2009 | 15:43
Baked Alaska is back, thanks to a modern reworking by Marcus Eaves, head chef of the Michelin-starred L'Autre Pied in London. Michael Raffael explains just how this latest version of the dessert is created.
Posted: 19 November 2009 | 16:19
Story of the week: Three-Michelin-starred chef Daniel Boulud set to open a restaurant at the Mandarin Oriental hotel in London. In more Michelin news, iconic French chef Pierre Koffmann, the former three-Michelin-starred chef patron of the famous La Tante Claire restaurant...
Posted: 06 November 2009 | 16:30
Story of the week: Heston Blumenthal will not face legal action over the food poisoning outbreak at his three-Michelin-starred restaurant the Fat Duck, Windsor and Maidenhead Council announced this week. Gordon Ramsay has parted company with the chief financial officer ...
Posted: 30 October 2009 | 14:54
Celebrity chef Michel Roux has demonstrated two of the recipes from his latest book, Pastry, Savoury & Sweet, in an exclusive video masterclass for Caterersearch. Roux, who has headed up the three-Michelin-starred Waterside Inn in the Berkshire village of Bray since 1986 ...
Posted: 30 October 2009 | 12:23
Three-Michelin-star-chef Michel Roux, whose latest book, Pastry, Savoury & Sweet, was published last year, recently demonstrated two of the recipes exclusively for Caterer in a pastry masterclass at the Waterside Inn, Bray. Kerstin Kühn reports.
Posted: 29 October 2009 | 12:21
Mango cannelloni are the focus of a Whatley Manor dessert that fills the plate with a balanced combination of colours, textures and tastes. Michael Raffael explains how to cook Martin Burge's creation.
Posted: 14 August 2009 | 14:26
The bel Cheese academy, Stuffed Organic Pork chop with Smoked Port Salut and Wild Mushroom Fondue KNORR Professional Herb & Spice Puree - Claim your free sample by clicking here now!
Posted: 01 July 2009 | 00:00
The second part in Jean-Christophe Novelli’s collection of new Bel recipes
The bel Cheese academy, Stuffed Organic Pork chop with Smoked Port Salut and Wild Mushroom Fondue
For more recipe ideas visit www.cheese-
Posted: 20 May 2009 | 00:00
The first in Jean-Christophe Novelli’s collection of new Bel recipes
The Bel Cheese Academy, Stuffed Organic Pork chop with Smoked Port Salut and Wild Mushroom Fondue
For more recipe ideas visit www.cheese-recipes.co.uk<
Posted: 11 March 2009 | 15:00
With National Chip Week up and running, we look at how to turn potatoes into this most popular of snacks. So many people serve chips, but are they doing it right? Michael Raffael shows how to cook them the John Campbell way and compares these with a chip shop version - two-Michelin-starred chips versus the best of Britain's high streets
Posted: 16 February 2009 | 10:00
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