Cooks Collective

Chef Ian shows you how to turn a leftover chicken carcass into 2 litres of rich homemade stock, then use it to create a simple, nourishing chicken and vegetable soup.

Using one portion of prepped chicken, Chef Ian shows you how to make a creamy chicken and vegetable pasta in just 15 minutes — simple, flexible, and full of flavour.

Kitchen 101:

Kitchen 101:

Learn how to boil eggs perfectly every time with Chef Ian’s simple method — plus turn them into a Japanese-inspired tamago sando using authentic technique and the right ingredients.

Learn how to turn fridge leftovers into a delicious, nutritious meal with Chef Ian. This practical guide shows you how to create a stir fry-style dish using simple ingredients, reduce food waste, and cook smarter with what you already have.

Learn how to use excess fresh herbs with Chef Ian’s Kitchen 101 guide. Turn basil into frozen flavour bombs, reduce food waste, and make the most of seasonal produce—plus discover the simple tool that extracts every last drop of juice with ease.

Learn how to poach eggs perfectly every time with Chef Ian’s practical, no-fuss method. This Kitchen 101 guide covers essential tips—from water temperature and vinegar choice to timing and presentation—so you can achieve firm whites and beautifully runny yolks with confidence.

Many of the products I’ve used throughout my career are readily available through foodservice suppliers or specialty stores, but not always accessible to everyday cooks. The Pantry helps bridge that gap.

Chef Ian explains why a sharp knife is actually safer than a dull one, demonstrates the tomato test, clears up the confusion around steels and sharpening, and shows why the Chef Tested Rolling Knife Sharpener is a simple, practical option for home cooks.