15:53Backyard Chef
I Turned a Tin of CHICKPEAS Into TWIGLETS
Learn how to transform canned chickpeas into a crunchy, umami-rich bar snack resembling classic Twiglets using an air-frying starch method and a yeast-extract glaze.
Cuisine
Australian
Australian kitchens: fire cooking, seafood handled fast, and a magpie approach that pulls from Asia and the Mediterranean in equal measure.
Australian kitchens: fire cooking, seafood handled fast, and a magpie approach that pulls from Asia and the Mediterranean in equal measure.
15:53
12:46Alexander The Guest
I Tried the FAMOUS MICHELIN STARRED BBQ Restaurant (Impossible to Book)
Discover how Chef Dave Pynt of Burnt Ends in Singapore masterfully bridges the gap between rustic wood-fired barbecue and Michelin-starred culinary precision.
13:53Backyard Chef
ONE PAN Apricot Chicken - No JAM or Packets Needed
Reinvent the nostalgic Australian classic by swapping out sugary jams and soup packets for a smooth, scratch-made apricot purée and stabilized evaporated milk emulsion.
Shorts & reels
Quick hits from the pass
Sixty-second clips — one idea, one trick, no preamble.
Questions from the pass
Australian: frequently asked
What defines modern Australian cuisine?
Modern Australian cuisine is defined by open-fire cooking, exceptionally fresh seafood, and a fusion of East Asian and Mediterranean techniques. Chefs pair indigenous ingredients like lemon myrtle or saltbush with Japanese miso, Italian pasta methods, or Cantonese stir-fry techniques, reflecting a diverse immigration history and a focus on clean, high-acid flavour profiles.
How do you prep and cook Moreton Bay bugs?
Treat these flathead lobsters like langoustines. Split them lengthwise, remove the intestinal tract, and brush with garlic butter. Grill flesh-side down over hot charcoal at around 220°C for two minutes, then flip and cook in the shell for another minute until just opaque. Overcooking makes the sweet, firm meat tough.
How is saltbush used in professional kitchens?
Old man saltbush leaves are used as a natural, mineral-rich seasoning. To prep, deep-fry the leaves at 180°C for 10 seconds until crisp, then use them as a textured garnish for lamb or seafood. Alternatively, blanch them for 30 seconds to reduce the intense salinity before tossing them into stir-fries or braises.
What is the classic recipe for an Australian Pavlova?
A standard trade ratio is 4:1 caster sugar to egg whites by weight. Whisk whites to stiff peaks, gradually add sugar, plus one teaspoon of cornflour and half a teaspoon of white vinegar per four whites for a marshmallow-like centre. Bake at 120°C for 90 minutes, then cool completely in a turned-off oven.
How do Australian chefs combine Asian and Mediterranean flavours?
This hybrid approach relies on balancing heavy fat with sharp acidity and umami. For example, dress charcoal-grilled kingfish with a dressing of white soy, kalamansi juice, and extra virgin olive oil, or serve pan-roasted barramundi alongside a dashi broth split with basil oil. Keep preparation times minimal to preserve raw seafood textures.