February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Author Q&A | Philippa Sibley

By
Hannah Koelmeyer
Added
14 December, 2013

Following on from her sweet opus, 'PS Desserts', Philippa Sibley is now taking on the savoury side in her new cookbook, 'New Classics'. We talk to Philippa about what makes a classic.

Q: You have garnered a lot of acclaim as a pastry and dessert chef, yet New Classics focusses more on the savoury side of things. Is it a nice change to move away from the sweet stuff?

I was pigeonholed as a dessert chef. I was trained as a 'proper chef' and think that everybody who cooks should be au fait with all sections. I see cooking as entertaining; I've never considered it a trade or myself as a tradesperson – cooking is all encompassing.

Q: What do you think draws a chef to work in pastry?

Don't know, as I have a topical allergy to flour, an obsessive aversion to sticky fingers and no sweet tooth AT ALL.

Q: Are there any personality traits you feel are somewhat particular to the pastry chef?

I guess attention to detail and a mathematical mind for the formulaic specifics in dessert recipes. Hilariously, I failed at maths terribly. Everything is in by the gram measurements, unlike in savoury – which made writing New Classics difficult as I had to be specific about salt and pepper, which was annoying.

Q: This is your second cookbook, following on from PS Desserts – do you enjoy writing about food?

No, in the same way I wouldn't enjoy writing about porn. I find it a bit creepy. It's difficult for me to wax lyrical about food.

Q: How would you compare the experiences of cooking and writing? Feeding people can be a somewhat ephemeral pleasure – does the longevity of a published book appeal to you?

Hopefully it will eventually. In the meantime I still haven't  had my stitches out. It's a legacy I like to leave. My late father did say to me that the one thing he wanted to achieve in his life was to turn down at least one publisher. So yes, longevity.

What do you think it is that makes a dish a classic?

Marriages. Marriages of flavours: tomato and basil; mushroom and game; peach, raspberry and vanilla. I'm a sucker when it comes to the old school, I just like to put a new spin on it.

Are there any classic dishes that have fallen out of fashion that you’d love to see return to restaurant menus?

No, I've already put it all back in.

And what would you love to see disappear?

Coral lettuce and truffle oil.

What are the most important basic recipes or techniques you would recommend home cooks master in order to build a foundation of cooking skills?

Stocks, pastries and salad dressings.

And what is the classic you cook at home most often?

Chicken with bois boudran.

New Classics by Philippa Sibley is available in full on Cooked. Check it out here.


FEATURED RECIPES FROM NEW CLASSICS

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