Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

00:53

Introduction

Advance your poultry skills with this playlist – an exploration of culinary technique and ingredients spanning five different cuisines and eight different dishes.

04:39

Pressure-fried Korean fried chicken

Learn top tips and techniques on how to brine, coat, batter and fry Korean chicken for perfectly crisp results.

03:33

Green Thai chicken curry

Learn the recipe for this Green Thai Chicken Curry – a rich base of green curry pastes and coconut milk, flavoured with herbs and sauces, and a few unique Thai ingredients.

03:21

Stir-fried chicken with holy basil

Thai chef, Saiphin Moore, makes stir-fried chicken with holy basil – a classic Thai dish. Learn the recipe, as well as Rosa’s cafe’s signature stir-fry sauce. 

01:32

Mexican chicken tacos with chipotle toreados guacamole

Combine your chipotle toreados, deep-fried skin and sous vide chicken to create a refined take on chicken tacos.

03:24

Assembling & plating the chicken chipotle tacos

Be guided through the techniques and final assembly for the perfect Taco plating.

04:04

Tandoor chicken (Part One)    

Explore the myriad of marinades and colourful spices involved in making Tandoor chicken.

02:17

Tandoor chicken (Part Two)      

Watch part-two as this classic dish is slipped onto skewers and finished in a traditional clay oven.

02:44

Tikka Chicken Masala (Part One)    

Learn about the spices and yoghurts that encase this iconic dish as well as the restaurant’s personal garam masala blend for bold flavours.

04:01

Tikka Chicken Masala (Part Two)    

Chef Bagh Sigh reveals the final spices and ingredients involved in creating aromatic seasonings and sauces.

02:18

Sous Vide & Pan-Fried Duck with Berry Jus

Learn the ingredients for this duck dish using a zesty curing solution with a sous-vide technique!

03:54

Sous Vide & Pan-Fried Duck with Berry Jus (Part One)  

Learn to sear and caramelise duck before creating a berry coulis and reduced duck stock.

03:20

Sous Vide & Pan-Fried Duck with Berry Jus (Part Two)  

Compliment your duck with edamame beans and exotic mushrooms before pairing sweet elements and floral garnishes.

01:25

Buttermilk fried chicken - Ingredients 

Elevate the basic classic - Buttermilk fried chicken. Learn the ingredients from spices to sweet honey glazes.

02:10

Buttermilk fried chicken (Part One)

Begin by coating your chicken in egg wash, flour and breadcrumbs before learning a classic slaw recipe to accompany your dish. 

03:10

Buttermilk fried chicken (Part Two) 

Deep-fry, drizzle and sprinkle your way through Part 2, taking the chips and chicken through the preparation process for crisp, seasoned results before plating.