Chef Experience

Dietitian Linda Kilworth explores why lupins are gaining attention as a nutritious, high-protein, high-fibre legume. Learn how sweet white lupins can support gut health, fullness, blood sugar balance and everyday nutrition — plus important allergy considerations to be aware of.

Chef Ian takes simple, budget-friendly tomatoes and turns them into beautifully seasoned semi-dried tomatoes using the Ninja 11-in-1 dehydrate function. With Italian herbs, smoked salt, pepper, and balsamic glaze, this is a clever way to build flavour and create a versatile ingredient for pasta, risotto, salads, antipasto, and more.

There’s a lot of noise around carbohydrates these days — high carb, low carb, no carb — and it can leave people wondering what actually matters when it comes to eating well. This month, our dietitian Linda Kilworth breaks it down in a practical, easy-to-understand way.

A chef-led guide to making Chicken, Chorizo & Seafood Paella at home using simple, repeatable techniques. Learn how to build flavour, control heat, and achieve the perfect socarrat with confidence.

Learn how to dehydrate muscat grapes to create a rich, flavour-packed ingredient for cheese boards, sauces, and more. This Chef’s Table masterclass focuses on seasonal buying, flavour concentration, and pantry-building techniques.

Learn how to dehydrate lemon and lime with Chef Ian’s Chef’s Table masterclass. Discover how to intensify flavour, extend shelf life, and make the most of seasonal citrus using simple techniques and the Ninja 11-in-1.

Chef Ian welcomes nutritionist Linda Kilworth for a deep dive into eating for the Over-55s. No fads, just practical advice on maintaining muscle, boosting metabolism, and the essential nutrients needed to stay stronger, sharper, and more energized.

Chef Ian and Robyn step outside the expected and pair the Fig & Pear Salad with Ballandean Estate’s Late Harvest Sylvaner 2019 — a surprising but beautifully balanced match that brings together fruit, cheese, salt, honey, and freshness in one elegant glass-and-plate combination.

A beautifully balanced salad featuring fresh figs, pear, spinach, radish, cranberries, roasted macadamias, grilled halloumi, and crisp prosciutto, finished with a bush honey, basil, and lemon dressing. Sweet, salty, creamy, and crisp in every bite.

Ballandean Estate 2025 Wild Fermented Fiano wine pairing for prawn and pea risotto. Natural fermentation builds aroma and intensity, with savoury, nutty notes and a creamy palate that matches parmesan-rich risotto.

Where's the Cheese? A quick, confidence-building guide to what each cheese does best — melt cheddar, bake brie, finish with parmesan, and crumble blue into salads.

Flour power, reimagined. From classic bread and 00 flours to Aussie-grown Lupins for Life Lupin Flour, every flour tells a story in your kitchen.

Discover the many faces of nature’s liquid gold - honey. From coastal to bushland hives, explore how location and season shape its flavour, how to store it, use it in your cooking, and why real Australian honey from local beekeepers is always the sweetest choice.

A chef’s guide to sugar types and what they’re actually for—texture, browning, structure, preservation and balance in both sweet and savoury cooking.

A chef’s guide to vinegar: what each type is best for, how to use acid for balance, and simple ways to lift everyday meals.

A practical chef’s guide to cooking oils — what to use, when to use it, and how to keep your pantry simple while getting better flavour and better results.

Lamb varies far more than most home cooks realise. Here’s how age, region and breed influence flavour and cooking — plus the smartest questions to ask your butcher.

A chef’s guide to buying better pork in Australia—breeds, flavour, fat, boar taint, moisture-infused pork, and the simple questions that change what ends up on your plate.

A practical chef’s guide to grass-fed vs grain-fed beef — what changes on the plate, what changes in the pan, and how to choose the right beef for the result you want.

Chef’s Table this week: Prawn & Pea Risotto with Silver Sea Seafoods Prawn Stock — creamy, seafood-rich and finished with lemon, parmesan and garlicky greens on the side.

A Chef’s Table noodle bowl built the smart way: confit duck crisped and glazed with plum sauce, served over vermicelli with bok choy and a master stock boosted by shiitake, star anise, and lemongrass-tamarind lift.

A Chef’s Table pairing recommended by Robyn & Leeanne Puglisi from Ballandean Estate: why their 2025 Novello (unwooded Shiraz) is the perfect fresh, vibrant match for confit duck, plum sauce and an aromatic master stock noodle bowl.

A warm welcome to Ballandean Estate Wines — Queensland’s Granite Belt pioneers and Underground Chef’s official pairing partner. Learn who they are, why the family story matters, and the easiest ways to access the wines recommended in Chef’s Table pairings.

We’re talking Malvasia — a bright, citrus-driven Mediterranean variety, now thriving in Queensland’s Granite Belt thanks to the incredible fourth-generation sisters, Robyn Puglisi-Henderson & Leeanne Puglisi-Gangemi from Ballandean Estate Wines

Chef Ian welcomes nutritionist Linda Kilworth for a deep dive into eating for the Over-55s. No fads, just practical advice on maintaining muscle, boosting metabolism, and the essential nutrients needed to stay stronger, sharper, and more energized.

Chef Ian welcomes nutritionist Linda Kilworth for a deep dive into eating for the Over-55s. No fads, just practical advice on maintaining muscle, boosting metabolism, and the essential nutrients needed to stay stronger, sharper, and more energized.

Chef Ian welcomes nutritionist Linda Kilworth for a deep dive into eating for the Over-55s. No fads, just practical advice on maintaining muscle, boosting metabolism, and the essential nutrients needed to stay stronger, sharper, and more energized.

A journey through the Mediterranean on a plate. Featuring a "fish trio" of Mackerel, Anchovies, and Sardines layered over linguini. Simple, soulful, and balanced with caramelized onion and balsamic glaze for a meal that celebrates the art of restraint.