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Master the foundations of great cooking with Chef Ian’s guide to the 17 core methods of cookery—from roasting and grilling to poaching, braising and pressure cooking. Learn what each method is best for, the common mistakes to avoid, and simple chef tips that make home cooking easier, more confident, and far more delicious.

Master the foundations of great cooking with Chef Ian’s guide to the 17 core methods of cookery—from roasting and grilling to poaching, braising and pressure cooking. Learn what each method is best for, the common mistakes to avoid, and simple chef tips that make home cooking easier, more confident, and far more delicious.

Learn the five flavours chefs use to balance any dish—sweet, sour, salty, bitter and umami—plus practical kitchen examples and Underground Chef pantry favourites to help you fix “flat” food fast.

Retort packaging is the clever heat-and-pressure method that keeps real cooked meals shelf-stable without preservatives or refrigeration. Chef Ian explains why it’s safe, common, and a brilliant pantry tool for fast, quality dinners.

El Avion Paella Kits make Spanish paella night easy—authentic rice, seasoning, olive oil (and a paella pan option) so you just add your favourite chicken, chorizo, seafood or veg. Chef Ian masterclass coming soon.

ENSO Japanese Cuisine makes quick Japanese home cooking easy with handy kits and pantry staples—karaage, tempura, panko and tonkatsu sauce—so you can bring something different (and seriously tasty) to the table.

GOZEN brings Japanese pantry foundations—miso, dashi and instant miso soups—rooted in tradition but suited to modern dietary needs, including plant-based options and a unique soybean-free green pea miso.

Olsson’s Sea Salt Flakes and Red Gum Smoked Salt are Chef Ian’s bench-top essentials—Australian made, clean, and powerful in small pinches. Everyday seasoning made simple, with a smoky upgrade when you want to show off.

Silver Sea Seafood Prawn Stock is Chef Ian’s secret weapon for seafood flavour — perfect for prawn & pea risotto, marinara sauces, chowders, paella and seafood curries. Premium, slow-cooked, low sodium and pantry-stable.

Chef Ian’s chef-approved shortcuts: Bone Roasters Chicken Stock, Veal Stock and Red Wine Jus & Veal Jus — professional-grade foundations that add real depth to soups, sauces, risottos and roasts.