WOOP Guest Chef Q&A Brian Campbell

Guest Chef Brian Campbell of Miann has created us a limited edition dessert box for ten lucky winners each week in May. The dessert, Miann’s ultimate salted caramel chocolate sphere will come with everything you need to create the delicious dessert.

We sat down with Brian over his amazing creation to find out more about life as a dessert chef.

Continue reading “WOOP Guest Chef Q&A Brian Campbell” »

How To Cook Salmon Fillets

There are two tried and true methods for cooking salmon – in the oven, or in a pan. We share our tips for cooking salmon both ways – then it’s up to you to decide.

 

You’ll need:

  • Salmon steak, skin on
  • Salt
  • Pepper
  • Oil of your choice

Oven

Heat your oven to 200 degrees in a shallow baking dish with foil. Rub the salmon fillet with oil and season with salt and pepper. When the oven is up to heat, place the salmon skin side down on the baking dish. Cook for 8 minutes and then check the salmon. The salmon should still be slightly pink in the middle and spring back slightly when pressed.

Pan

Start with a good quality salmon fillet that has bright flesh with shiny skin. Dry it by patting with a paper towel and season well on both sides.
Preheat oil in a hot pan until lightly smoking. Lower the heat to medium-low and lay the salmon skin side down in the pan. Press the salmon down to ensure the entire surface makes contact with the pan. After a few minutes when the skin is nice and crisp, flip the salmon. It should be easy to lift up and flip. Cook it for another minute on the other side. Rest the salmon for a few minutes and then dig in – salmon should be slightly pink inside.

 

 

 

5 Ways To Cook Eggplant

Eggplant is a delicious and versatile vegetable with a rich, creamy center, great for use in a variety of cuisines and cooking methods. Due to its rich purple colour, it is also high in phytonutrients, which help to remove free radicals from the body, as well as fibre and B Vitamins.

Below we share the most delicious ways to prepare eggplant, providing recipe suggestions for each of these methods. What are you waiting for? Get cooking!

 

Continue reading “5 Ways To Cook Eggplant” »

5 Delicious Popcorn Recipes for your Netflix Marathon

With the memories of Summer fading, the nights getting shorter and the weather getting cooler; we head indoors.

What better way to spend cooler nights than watching Netflix – and what makes this even more enjoyable? Popcorn.

Salted Popcorn – Base recipe

  • 1/4 cup oil
  • 2/3 cup popcorn kernels

Make approx 20 cups popcorn

Add the oil and 3 kernels to a large pot with a glass lid. When the kernels have popped the pot’s temperature is up to heat. Add the rest of the kernels and take the pot off the heat. Wait 30 seconds. Put the pot back on the heat and shake occassionally until popping slows. After 2 mins take the lid off to let out any steam and keep the popcorn crisp. Sprinkle with salt and toss to coat.

Cheat: Use a popcorn maker. Simply add kernels to the popcorn maker and let it pop – it’s super quick and easy. Plus there’s no need to use butter or oil at all if you wanted a healthier alternative.

Continue reading “5 Delicious Popcorn Recipes for your Netflix Marathon” »

Guide to Kitchen Knives [Infographic]

With the number of knives available, who can help but get a little confused when it comes to starting a collection of kitchen knives.

We’ve enlisted the expert advice of Head Chef Zoe to recommend the top 4 kitchen knives and tips for knife care!

 

The only 4 knives you will ever need in your kitchen

Chef’s Knife

20–25cm knife with a thick blade and handle for weight and strength while chopping and slicing. Best suited for chopping root vegetables and slicing large cuts of meat.

Perfect for: Potatoes, Watermelon

Utility Knife

10–18cm knife smaller than a Chef’s knife but larger than a Paring knife, for miscellaneous cutting and multipurpose use. Suitable for chopping and slicing fruit and vegetables and small cuts of meat.

Perfect for: Onion, Meat

Paring Knife

8–10cm knife with a blade that tapers to a point for intricate work such as peeling and de-seeding. Great for peeling potatoes, fruit and vegetables and other intricate tasks such as coring.

Perfect for: Oranges, Pomegranite

Serrated Bread Knife

20–22cm knife with a serrated blade used to cut soft products with hard crusts without crushing them. Best for tomatoes, bread and meats such as sausage or salami.

Perfect for: Bread, Tomato

Looking after your knives

  1. Store the knife in a horizontal knife block

    Avoid each knife coming into contact with other knives or kitchen tools in a crowded drawer.

  2. Knives can be damaged if blunt

    Sharpen your knives evenly and regularly on both sides with a diamond steel sharpener.

  3. Use a cutting board

    Cutting on countertops made of marble or granite will blunt the blade.

  4. Never put your knives in the dishwasher

    This can erode and chip the blade due to high temperature and dishwasher soaps. Instead wash in warm soapy water.

  5. Never leave knives to drip dry

    Always dry after use, as otherwise the blades may rust.

Introducing Guest Chef Jeff Shute

Our next Guest Chef is Jeff Shute, Head Chef at popular Ponsonby restaurant Jervois Steakhouse. Renowned for its premium meats, Jeff has created us a refined steak dish with a delicious mushroom butter in traditional JSH style.

Jeff has created caramelised shallot & mushroom butter steaks with rosemary and garlic potatoes on green beans, delivered to Foodies on the 1st April.

We talked to Jeff about the future of cooking and what he does to unwind. Scroll down to find out more about his dish…

Continue reading “Introducing Guest Chef Jeff Shute” »

3 dinners ideas for busy millennials – WOOP

Let’s face it – we’re always strapped for time, trying to manage work, the gym, a social life… the list goes on. When we get home after a long day we all just want to relax, cook dinner quickly and have the rest of the evening to relax. To cut down the stress of dinner time, we’ve compiled a list of the 3 easy dinner ideas and corresponding recipes so dinner is done in no time!

Casseroles

Simply create and pop your creation in the oven – then relax and your dinner will be done. You’ll even have leftovers for the next day if cooked in a large casserole dish. Click the links below for delicious casserole recipes:

 

stew-crop-compressor Continue reading “3 dinners ideas for busy millennials – WOOP” »

Introducing Guest Chef Fraser Shenton

We introduce Fraser Shenton, the latest chef to join our WOOP Chef Series and talented Head Chef at Fish restaurant at The Hilton Hotel. Fraser has created a delicious gurnard curry with Mumbai potatoes and Tiffin pickled courgette, delivered to Foodies on 25th March.

We chatted to Fraser over his delicious dish to find out about his cooking mantra and favourite cuisine(s)!

AAEAAQAAAAAAAAdIAAAAJDVhN2QyNGEzLWZkMjUtNDA3Ny04ZDM0LWE5ZjVmODE4NzE3NQ

What is the future of cooking?

I think that a trend that has been growing for some time is traceability; people are interested in knowing where their food has come from and how it was produced. I would like to see it as mandatory.

Do you have a food philosophy?

Honesty: In cooking there are many ways to cut corners or costs but in doing so the food suffers, the meal is cheapened, and the love is lost.
Better said by Wendell Berry: “Eating with the fullest pleasure – pleasure, that is, that does not depend on ignorance – is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience our dependence and our gratitude, for we are living in a mystery, from creatures we did not make and powers we cannot comprehend.”

What’s the most important thing about cooking?

Enthusiasm; wanting to learn something new and share it. What are some of your favourite ingredients to cook with? Butter, crab, wood.

Tell us about your WOOP dish?

This easy to prepare dish is a superb adaptation of a very successful dish that I used to serve in the restaurant. It combines a crispy spiced potato, soft sweet fish fillets with a very well balanced curry sauce, and lightly pickled courgette. Recreate the recipe here.

fraser-shenton-fish-curry-011

What’s going on in your life at the moment – any projects, passions or
focuses?

I’m always looking for new suppliers and influences. Experiencing other people’s passion can really inspire me to create.

What’s your pet peeve in the kitchen?

The same as in life, it has to be closed minded people. I want my staff to be excited about something new.

Why do you think people should try WOOP?

People should try WOOP because they can easily prepare and share amazing meals, that show them something new. Portion control is also great, only getting what you need means you can make a
great meal without filling up the fridge/pantry with unused ingredients.

Favourite international cuisine?

I can’t pick one…. I love Thai, Indian, Japanese, Chinese, Brazilian, Mexican, and nearly anything cooked over fire/coals.

Want to try Fraser’s gurnard curry with Mumbai potatoes and Tiffin pickled courgette, delivered to Foodies on 25th March?
Order here

5 Healthy Office Lunch Ideas You’ll Love

Save money (and your health) by preparing your workday lunch at home, plus learn some new delicious and nutritious recipes along the way. We share 5 workday lunch ideas sure to wow your colleagues and save your wallet and waistline!

Rainbow chicken and veggies

Delicious, nutritious and easy to prepare, line a baking tray with baking paper and finely chop a variety of colourful vegetables of your choosing. Think red onion, broccoli, carrot, tomatoes and yellow capsicum. Add small pieces of chicken and toss the tray with olive oil and salt and pepper. Add seasoning of your choice – we recommend Cajun spice. Roast in the oven and voila!

Continue reading “5 Healthy Office Lunch Ideas You’ll Love” »

How To Cook The Perfect Steak [Infographic]

Rare, medium rare, medium, well done, it’s not always that easy to cook your perfect steak each time.

 

To improve your cooking skills we’ve created this great infographic that will help you to cook your steak perfectly and impress your guests.

 

How To Cook A Steak Infographic

 

6 tips to take your steak to the next level

  1. Let the meet get to room temperature before cooking. It will cook more evenly and avoid a cold centre.
  2. Pat your steak dry before cooking. You want to grill your steak, not steam it.
  3. Oil the steak, not the pan. This ensure the steak is coated all over for an even grill.
  4. Generously season with salt before cooking. This will form an even brown crust and tenderise the meat.
  5. Use a smoking hot pan and sear the steak. This seals the steak, locking in its juices and add colour, flavour and texture to the meat.
  6. Always rest your steak. Rest for 5 minutes for the muscle fibres to relax and juice to settle, keeping the steak tender.

 

Cooking to your preference

Follow the cooking times below for a 2 cm thick steak or use the finger test illustrated by opening the palm of your hand and gently pressing the respective finger to the tip of your thumb.

Use a finger on the other hand to press the fleshy area below the thumb and then touch the steak to compare.

When the steak feels the same it will be cooked to the respective stage.

  • Rare : Grill for 1 minute on each side.
  • Medium Rare : Grill for 2 minutes on each side.
  • Medium : Grill for 2.5 minutes on each side.
  • Well Done : Grill for 3.5 minutes on each side.