Masterclasses

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Pointers on port

Ronan Saybourn by Adrian FranklinContinuing our masterclass series, Ronan Sayburn, executive head sommelier with the Gordon Ramsay group, tells you all you need to know about port
Posted: 08 December 2005 | 00:00

Trifle revival

TrifleTrifle, a relic of the 1970s sweet trolley, when it was often full of cheap and nasty ingredients, is being restored to its rightful place in traditional British cooking by Dominic Chapman at the Hinds Head in Bray, as Michael Raffael discovers
Posted: 01 December 2005 | 00:00

The big sheep

Roast shoulder of muttonChris Staines, head chef at the Michelin-starred Foliage restaurant at the Mandarin Oriental Hyde Park, demonstrates the almost-lost art of preparing roast shoulder of mutton. Michael Raffael reports
Posted: 01 September 2005 | 00:00

Two-timing chicken

Pot-roasted chicken with asparagus, morels and a truffled forcemeatAt his two-Michelin-starred Midsummer House restaurant, chef-patron Daniel Clifford offers a pot-roast poulet Anglais. The chicken is, indeed, English but the double cooking technique owes more to Chinese cuisine. Michael Raffael reports
Posted: 04 August 2005 | 00:00

Steamed dim sum

masterclass 260505Steamed dim sum are at the lighter end of the scale among the many varieties of the Chinese snack food. London restaurant Yauatcha is said to serve the best in the UK so, seeking enlightenment, Michael Raffael turned to its chef Chui Chun Wong, a master with more than 30 years' experience
Posted: 27 May 2005 | 17:08

Langoustines four ways

masterclass 140405This four-part dish from French master chef Pierre Gagnaire gives diners a guided tour of the possiblities of langoustines. He talks Michael Raffael through its detailed preparation
Posted: 14 April 2005 | 09:55

Merluza confitada

masterclass 030205Spanish hake dish merluza confitada is both fast-fried and marinated in warm oil, and brings together a centries-old recipe and a common cooking method usually reserved for salt cod. Award-winning Spanish chef Francis Paniego reveals his technique to Michael Raffael
Posted: 03 February 2005 | 16:02

Roast goose ballotine

Goose used to be the traditional Christmas feast, but these days nearly all of us go for the easier option: turkey. There's good money to be made serving goose, however, as Anton Edelmann and his team at Allium show Michael Raffael.
Posted: 10 March 2004 | 10:28

The Vong way

Tim Tolley worked at Jean-Georges Vongerichten's Vong restaurant in New York before taking over the kitchens at his mentor's Vong II version in London. Here he reveals some Franco-Thai culinary secrets to Michael Raffael.
Posted: 22 October 2003 | 16:58

Spring vegetables

Too few chefs let vegetables take centre stage on their menus, but that's something Sat Bains, chef-director of restaurant Sat Bains at Hotel des Clos, can't be accused of. Here, he discusses spring vegetables with food writer Michael Raffael
Posted: 22 October 2003 | 16:51

Save our soles

Dover sole used to be a fixture on every top-flight menu, but options that are easier to find, cook and eat supplanted it. Here, Michael Raffael shows how the prince of flatfish can regain its crown.
Posted: 22 October 2003 | 16:45

Poultry resources

Article ThumbnailNew Forest chef Alex Aitken loves cooking with small poultry and it appears on his menu in various ways. Michael Raffael picks up some tips.
Posted: 22 October 2003 | 16:44

Gels and jellies

If you think gels and jellies are out of date, you're wrong - they're very much part of cooking for the future, and there's no one who does them quite as well as Heston Blumenthal, the scientifically minded chef at the Fat Duck in Bray. Food writer Michael Raffael finds out more
Posted: 22 October 2003 | 16:38

Detail therapy

The Mandarin Oriental Hyde Park's executive chef and food and beverage manager David Nicholls has an eye for detail, a love of consistency and a quiet admiration for McDonald's. Michael Raffael finds out more.
Posted: 22 October 2003 | 16:32

A new ice age

This is the jet age - the Pacojet age - when sorbets and ice-creams have become easier and quicker to prepare, thanks to new technology. Michael Raffael looks at a machine that rewrites the rulebook.
Posted: 22 October 2003 | 14:47

Aromatic duck

Andrew Fairlie is well known for his modern French repertoire, but here he shows Michael Raffael how Chinese techniques have a place in his cooking
Posted: 13 June 2003 | 09:54

Monkfish and huss

Anyone who has ever tried filleting a cartilaginous fish such as monkfish or huss will find it involves more trimming than you think. But it's worth the effort. Food writer Michael Raffael gets some expert help from Ramon Farthing, chef-proprietor of 36 on the Quay
Posted: 16 May 2003 | 17:15

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7th September 2008