May, 2018

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.
    Read more…

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

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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.
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January, 2014

December, 2013

November, 2013

Fast food hacks: takeaway favourites to cook at home

By
Hannah Koelmeyer
Added
17 April, 2015

Greasy takeaway has its place, but just imagine how good those favourites like burgers, souvlaki and vindaloo could be if you made them yourself, with good-quality ingredients. We've got what you need to satisfy those fast food cravings without having to make the ultimate flavour sacrifice.

Beatbox Kitchen’s onion burger

Home takeaway tip: the secret to burger structural integrity is buttering and toasting the cut surfaces of the bun. This gives you a great crisp texture and stops the oozy sauces and burger juices from causing the bun to disintegrate.

Billy Law’s curry laksa

Home takeaway tip: don’t be tempted to use a store-bought curry paste in laksa, you’ll never match the intensity of flavour from a fresh, homemade paste.

Rebecca Seal’s chicken souvlaki

Home takeaway tip: when rolling up a souvlaki, fold the bottom of the flatbread up slightly, to stop the filling falling out, then roll in from the sides.

Laura Cassai’s tomato, buffalo mozzarella and basil pizza

 

Home takeaway tip: cook your pizza in as hot an oven as you can. A pizza stone will help you get a nice crisp base ­– always pre-heat your stone from a cold oven and use a coarse flour (such as rice flour or cornmeal) to dust the stone to make it easier to remove the pizza.  

Rosie Birkett’s melting pork tacos with pink pickled onions

 

Home takeaway tip: tortillas are really easy to make, so do give it a go! If you do buy pre-made ones, don’t just go for a cheap supermarket brand. Find a deli that sells authentic Mexican tortillas (they usually sell in large quantities but you’ll eat more than you think and they keep well in the freezer).

Anjum Anand’s pork vindaloo

Home takeaway tip: Anjum says an authentic vindaloo is lighter than the traditional takeaway style, using more complex Goan flavours in its spices. Anjum recommends, for the best flavour, to cook the pork in minimal liquid so it stews in its own juices. 

Buttermilk fried chicken with chipotle mayonnaise

Home takeaway tip: marinading overnight in buttermilk tenderises the chicken and ensures it doesn’t dry out when it’s cooking (this is particularly important with breast meat). If you don’t have buttermilk, you can mix lemon juice into some regular milk of plain yoghurt, for a similar result.

Martin Boetz’s salt and pepper tofu

Home takeaway tip: use a wooden chopstick to check whether a pan of oil is hot enough for deep-frying. Put the chopstick into the oil: when small bubbles rise to the surface. the temperature is just right.

If you're looking for more homemade fast-food goodness, check out food-truck king Raph Rashid's book, Hungry For That

RECIPES FROM THE BEATBOX KITCHEN

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