Archives: Chef Academy

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

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

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

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.

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.

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.

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.

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.

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.

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.