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01:00

Introduction

Get your seafood fix with this playlist. From varieties of fish to prawns and octopus, learn to grill, stir-fry, season and prep your seafood experimenting with a variety of cuisines and styles.

03:01

The art of grilling by Chef Abdul - Robata-grilled seabass with vegetables

Learn how to grill and steam whole fish on the robata grill to ensure perfectly charred skin and tender flesh every time.

02:53

The art of grilling by Chef Abdul - How to prep & marinate whole fish

Get the techniques for preparing, seasoning and marinating whole fish to ensure delicious results on the grill.

02:41

Authentic Thai Food – Herby seafood stir-fry

Master the art of seafood stir-fry, with a base of fragrant herbs and spices, mixed shellfish and the addition of a secret ingredient.

04:08

Spanish tapas with wood, smoke & fire - Chargrilled octopus with chilli dressing (part one)

Watch how to prepare octopus with a Spanish tapas twist. Slow-cook then sous-vide before preparing a chilli, garlic and caper dressing to go with it.

05:03

Spanish tapas with wood, smoke & fire - Chargrilled octopus with chilli dressing (part two)

Learn how to chargrill slow-cooked octopus to perfection, teaming it with baby potatoes, chilli, and garlic before dressing with capers and a saffron aioli.

01:59

Chinese Stir-fry & Street Food In A Western Kitchen - Prawn & chilli stir-fry (Part 1)

Swap your seafood for a Chinese inspired stir-fry learning the variations and role of soy sauce within oriental cuisine and the ingredients for a street-food style dish.

03:57

Chinese Stir-fry & Street Food In A Western Kitchen - Prawn & chilli stir-fry (Part 2)

Follow in Chef Ning Ma’s footsteps as part two ushers you through the cooking process beginning-to-end. Cook your prawns to perfection with advice on timings, garnishes and plating.

06:25

Nordic Inspired Cuisine - Hot-smoked sea trout on toast with creme fraiche (part 1)    

From Oriental cuisine to Scandinavian inspired dining, Chef Young offers up how-to’s and top-tips for a traditionally cured and hot-smoked fish dish.

02:41

Nordic Inspired Cuisine - Hot-smoked sea trout on toast with creme fraiche (part 2)    

Watch part 2 to perfect the assembly of this Norwegian inspired sandwich. Pair ripples of smoked trout with pickled vegetables and dollops of Crème Fraiche.

04:23

South Indian – Salmon Moolie

Master the moolie – a spicy fish dish found on almost any Kerala menu. Inject the flavours of South India into your salmon for a spiced coconut twist.

02:24

Emulsions and Gels - Octopus with chorizo gel & lemon puree part 1  

Pair a chorizo gel with your Octopus learning to create the perfect consistency and find out how a vacuum pack can remove the bubbles and compress your emulsion.

03:27

Emulsions and Gels - Octopus with chorizo gel & lemon puree part 2  

Begin Part 2 by pan-frying your octopus and warming a squid-ink sauce that will accompany your dish. Season and top with a twill, chicken mayo and a crispy chicken skin.

01:57

Emulsions and Gels - Octopus with chorizo gel & lemon puree part 3 

Part 3 perfects the plate-up coupling the octopus, chicken skin and quinoa twill together before embellishing the plate with brunoise, chorizo gel and a zesty lemon puree.

02:05

Wabi Sabi - Mackerel ceviche - Part 1

Now for a mackerel ceviche. Cure, pickle and marinate while learning the Japanese ingredients and wabi-sabi approach.

01:58

Wabi Sabi - Mackerel ceviche - Part 2 

Practice a wabi-sabi plate-up assembling pickled onions and slithers of mackerel with simple design and natural aesthetic.

04:23

Garden to Table - Chargrilled Octopus - Part 1 

Learn top-tips on seasoning and grilling octopus, while preparing fresh and seasonally inspired accompaniments.

02:18

Garden to Table - Chargrilled Octopus - Part 2 

Part 2 plates all the components together for a chargrilled octopus dish with a twist. Chutney, salsa, cracker shards and broad bean shoots top this fresh garden dish.