Posts by kiwisizzler

Maybe you could post a notice at your local college asking for photography students who might be interested in food photography to 'play around' with food with you for a bit?

I've been a chef for nearly 15 years and absolutely love to teach and educate people about food. I started writing a blog this year and have discovered that I rather enjoy it. I even take my own photos (it has been a hobby for many...

I'm not too familiar with Caribbean cuisine but I'd guess that the acid is to either remove any 'off' smells, assuming that in a warmer climate it is not stored in ideal conditions, or that it is as a marinade to either flavour the fish...

As a chef with a website (well, bogsite), it is a matter of personal preference. Mine is combined with photography and general chit chat, so it is not essentially just a chef website. I enjoy writing about food so it works for me. I...

Hi Tasos, I just wrote a short essay on knives after several friends asked me the same question. Click on my blog and have a read. At the end of the day, what is right for you may not be right for someone else, so as long as you know...

Hi Andy, In my travels through Italy and after working in an Italian restaurant, the consensus is that '00' is definitely the one to use. It is the most refined flour (which unfortunatly means it has the least goodness remaining) and...

I'm from the bottom of the north island, Windy Wellington! :lips: Kiwisizzler’s Blog

Haha! Nice one. Can't say I don't miss it! Kiwisizzler’s Blog

Took a while to get the right technique and consistency, but worked pretty well in the end. Always nice to learn something new!

I'm not an expert on the subject but it has been on my menu this week, so here's what I (think I) know: - You should have a very thick batter. - There's no reason I can think of that buttermilk won't work, so give it a go. - I...