Cooks Collective

This Cream of Cauliflower Soup is a simple Kitchen 101 recipe that turns humble cauliflower into a smooth, comforting bowl of soup. Made in the Ninja pressure cooker with chicken stock, cream, Olsson’s sea salt and Spice Lab Melange of Peppercorns, it is quick, easy and full of gentle flavour. Finished with parmesan and parsley, this is a great beginner-friendly soup recipe with vegetarian and dairy-free options included.

Cauliflower is in season, affordable, and full of potential. This simple cauliflower steak recipe uses Saucy Wench Satay Sauce and Spice Lab Asian Salt & Pepper to turn a humble vegetable into a golden, flavour-packed dish.

A quick, comforting Asian-style chicken and sweetcorn soup using Chef Ian’s Asian Chicken Stock as the flavour base. Simple pantry ingredients, shredded cooked chicken, sweetcorn, egg and spring onion come together in minutes for a nourishing bowl that proves good stock makes all the difference.

Learn how to make a simple Asian-style chicken stock using a chicken frame, vegetable offcuts, ginger, turmeric, lemongrass and star anise. This Cooks Collective Kitchen 101 recipe shows how homemade stock can add real flavour to soups, curries and sauces, without the additives found in many supermarket versions.

This dish works because it gives you the best of two familiar desserts: the warmth and softness of a baked apple, with the golden topping and texture of an apple crumble.

A hearty smoked pork hock and split green pea soup made easier in the Ninja 11-in-1 pressure cooker. This comforting Cooks Collective recipe shows how simple technique, proper seasoning, and pressure cooking can turn a traditional slow-cooked classic into an achievable winter warmer.

In this edition of What’s in the Pantry?, Chef Ian shares his Magnificent 7 Kitchen Tools from Dreamfarm — Fluicer, Fladle, Brizzle, Nocutu, Dopener, Lestrain and Supoon. After more than 49 years in hospitality, these are the tools that have genuinely impressed him with their clever design, practical function and ability to replace everyday kitchen clutter.

This month’s What’s in the Pantry? is all about three hard-working favourites that prove pantry staples should do more than one job. From Pepe Saya Lemon and Passionfruit Curds to Chunky Dave’s Peanut Butter, Chef Ian explores how these flavour-packed jars can lift breakfasts, rescue desserts, inspire savoury dishes and make everyday cooking easier.

Learn how to make a silky Panama Passionfruit Panna Cotta at home with the perfect wobble, plus passionfruit curd, white chocolate shards and mango passionfruit coulis.

New in store: Island Harvest Tasmania fruit coulis. Bright, balanced and made with real fruit, these versatile sauces elevate desserts, breakfasts and drinks with ease.