Chop an Onion
Cut the top off the onion and chop in half.

Peel the skin away until you are left with the white onion

Make about 3 horizontal cuts into the first half holding the onion together cut down vertically.

Repeat with the other half.

Turn the onion so that the flat side is facing the knife and slice downwards.

This will produce a finely chopped onion.


Crush Garlic
Peel cloves by crushing them lightly with the flat of a knife and the heel of your hand.

Chop garlic finely then sprinkle over a little salt.

Use the flat of the blade and a paddling motion to squash the chopped garlic working your way across the pile. Scrape up the garlic into a pile and crush again repeating this two or three times until you have a fine paste.


Boil Lobster
Fill a large pot with enough water to cover the lobster.

Bring water to a boil.

Lower the lobster into the pot ensuring it is completely covered with water.

Boil for 4 to 8 minutes – the lobster is now ready for eating.


De-seed a Pomegranate
Firstly roll the pomegranate fruit on a counter and squeeze slightly to break the inner membranes holding the seeds together.

After rolling cut the fruit in half and scoop out the seeds.

Finally user your fingers to separate the seeds from the membranes and transfer seeds to a clean bowl.


Turn the plate/burner to a high heat setting and place the saute pan on the plate.

While the pan becomes hot pour in a little oil.

Place the food in the heated pan.

Flip the food quickly to prevent it from burning.

Constant motion cooks the food evenly.


Braise Meat
Heat oil in large pan over high heat.

Add meat and brown on both sides.

Add the liquid you want to use (broth or water) to the pan.

Cover and bring to a boil then reduce the heat and simmer for a few hours.

When the meat is tender you can easily pierce it with a fork.

Remove from the pan and transfer to a cutting board or serving dish.

Cover the meat with foil and allow to rest for about 15 minutes.

It is now ready to be served or sliced.


Poach Eggs
Make sure the eggs are fresh.

Drop a dash of vinegar into a saucepan of simmering water.

Crack eggs into a ramekin or cup.

Gently create a whirlpool in the water to help the egg white wrap around the yolk.

Slowly tip the egg into the water white first.

Allow to cook for three minutes.

Remove with a slotted spoon to drain excess water.

Drain further on kitchen towel ready to serve.


Julienne Carrots
Scrub or peel a carrot and cut the ends off.

Using a sharp knife cut the carrot in half crosswise.

Take each carrot half and slice it lengthwise down the centre.

Place each carrot piece cut-side down and slice into four flat rectangular pieces.

Take each of those pieces and slice into thirds creating julienned carrot pieces.


Butterfly Prawns
We recommended using a sharp kitchen scissors and surgical gloves.

Using the kitchen scissors, cut off the prawn/shrimps antenna and all other sharp edges, including the legs.

Slit the prawn lengthwise, down the entire back. Using your fingers, gently press the prawn down on a cutting board, resulting in a fully butterflied  prawn.