Kitchen Hacks

A series of helpful tips to lift your home cooking game, from those who know best.

What’s the one thing you can do to instantly improve your cooking? According to Neil Perry, the difference “between a home cook and a professional cook” comes down to increasing the quantity of a common ingredient. For Peruvian-born chef Alejandro Saravia (of Melbourne’s Pastuso), there's a simple step you can take to ensure your roast chicken goes from fine to phenomenal. And for one of the world’s most famous chefs, Jamie Oliver, a kitchen tool that dates back thousands of years is the ultimate kitchen gadget. At Broadsheet we chat to top chefs every day – these are their tips, tricks and simple, clever ideas to help you improve your home cooking.

Kitchen Hacks: Ho Jiak’s Junda Khoo Swears by This Versatile Cooking Appliance

Food & DrinkThe Sydney chef has relied on his rice cooker since he was a teenager. He uses it for pasta sauce, hot pot and braising meats. He’s so fond of it that the humble rice cooker gets a special section in Khoo’s new cookbook. And he has tips for buying a new one.

Kitchen Hacks: Josh Niland Says if You Stop Doing This One Thing, Your Fish Will Cook and Taste Better

Food & DrinkIn fact, “it’s the most ludicrously stupid thing to do to a fish,” reckons the acclaimed seafood guru.

Kitchen Hacks: The One Item Burnt Ends Chef Dave Pynt Always Brings to a Barbeque (and Two Things To Avoid)

Food & DrinkThe Perth-born chef knows what he’s talking about – he’s made his Singaporean modern barbeque eatery an essential visit, and honed his skills at one of the world’s greatest woodfire restaurants, Asador Etxebarri. His easy tips will make you an instant expert.

Kitchen Hacks: Maggie Beer’s Simple Tip for Cooking a Perfectly Juicy Roast Chicken

Food & Drink“Once you do it this way, you’ll never want to cook a chicken any other way,” says the beloved culinary icon, who’s flipping a classic on its head.

Kitchen Hacks: Stephanie Alexander’s Foolproof Technique for Cooking Vegetables

Food & DrinkThis set-and-forget technique takes five minutes to prepare, is versatile, and makes it simple to get more vegetables into your diet.