Cooks Collective

A simple, confidence-building introduction to the Rethinking the Pantry series. Chef Ian explains why pantries feel “full but empty,” and shares one mindset shift that makes ingredients more useful: stop shopping for recipes and start using ingredients as tools — beginning with one small weekly challenge.

Frozen prawns can be amazing — if you thaw them properly. Chef Ian shares his quick sea-salt brine method (hello, juicy sweet prawns with firm texture) plus easy flavour pairings and a crowd-pleasing Drunken Sailor prawn cocktail cup serve.

Create a stress-free pasta night with Chef Ian’s Pasta Night Bar: Rustichella pasta options, two easy sauces, a flavour finish station, vacuum-seal prep-ahead reheating, and homemade freezer garlic bread (plus chilli cheese and herb-onion variations) for effortless entertaining.

Create a fun, low-fuss ice cream buffet that wows a crowd. Chef Ian shares the simple formula for choosing flavours, building a toppings bar, keeping everything cold, and adding one easy “chef touch” to make it feel special.

A butter board is the ultimate “set it down and relax” starter. It buys you time, fills the gaps while you finish the main, and makes people feel instantly looked after — with barely any work.

Discover Banks Botanicals—an Australian alcohol-free botanical spirit for spritzes, entertaining and cooking. Learn Chef Ian’s easy serving ideas, plus sauces, glazes, pickles and dessert tricks.

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.