Cooks Collective

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.

Chef Ian’s Kitchen 101 method for perfect scrambled eggs: hot pan, proper whisking, cream (not milk), and fast movement for soft, fluffy curds — finished with your favourite relish or balsamic.

Make the most of Queen Garnet season with this quick smoothie: plums, banana, peach, chia, cinnamon, honey and lime.

A simple “What’s in the Pantry” feature on Lupins for Life Toasted Protein Flakes, including Chef Ian’s go-to breakfast bowl with ALDI paleo granola.

No fancy gear. No tricks. Just the right method, done properly.

Chef Ian’s simple, no-fuss herb system: the black-crate herb garden setup, how to store herbs so they last weeks (not days), smart freezing methods, and the honest truth about growing coriander — including how an oya/olla can stop it bolting.

Chef Ian’s simple herb pairing cheat sheet to help you cook with confidence. Learn which herbs match meat, seafood and vegetables, plus an easy herb swap guide and the “herb + acid + fat” formula that makes meals taste restaurant-finished.

Fresh herbs are the fastest “chef upgrade” for everyday meals. In Part 1 of The World of Herbs, Chef Ian shows you how to use fresh herbs properly (timing matters), which herbs earn a permanent spot in your kitchen, and simple storage and growing tips so you always have flavour on hand.

A Granite Belt favourite: Chef Ian’s must-stop produce destination in Cottonvale. What to buy, what to look for, and why great fruit makes you want to cook.