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Recipes That Build Skills

Explore written recipes and guides that reinforce what you cook each week, helping techniques and ideas settle in over time.
Free

Roasted Fennel with Parmesan & Garlic Balsamic

Turn seasonal cauliflower into a golden, flavour-packed dish with Saucy Wench Satay Sauce and Spice Lab Asian Salt & Pepper in this simple cauliflower steak recipe.
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Free

USA-Style Pork Ribs

Tender, sticky pork ribs made easy. Steam first, roast with American spices and smoked salt, then finish with a caramelised BBQ glaze.
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Free

Roasted Pumpkin Soup - Two Ways

Roast one pumpkin soup base, then finish it two ways: a comforting creamy classic and a fragrant Asian-style soup with coconut, sweet soy and coriander.
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Free

Easy Tandoori Chicken with Mint Yoghurt

Skip the takeaway - Chef Ian's Easy Tandoori Chicken is a mild, budget-friendly intro to Indian cooking. Two portions for under $10.
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Free

Upgrade Your Everyday Carrots to Vichy Carrots

Turn boiled carrots into a glossy, buttery side with this easy Vichy Carrots recipe. Chef Ian shows how gentle cooking and caramelisation transform a humble vegetable.
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Free

Buttered Brussels Sprouts with Lemon

Chef Ian transforms Brussels sprouts into a fresh, buttery side by steaming until tender, then finishing with foaming butter, lemon, sea salt and pepper.
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Free

Cream of Chicken & Vegetable Soup

A comforting Cream of Chicken & Vegetable Soup made with good stock and beurre manié. Use whatever vegetables you have, add cream if you like, and season well.
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Free

Cream of Cauliflower Soup

This Cream of Cauliflower Soup turns humble cauliflower into a smooth, comforting dish with chicken stock and cream, finished with parmesan and parsley.
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Free

Cauliflower Steak with Satay Sauce

Turn seasonal cauliflower into a golden, flavour-packed dish with Saucy Wench Satay Sauce and Spice Lab Asian Salt & Pepper in this simple cauliflower steak recipe.
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Free

Asian Chicken & Sweetcorn Soup

A comforting Asian-style chicken and sweetcorn soup made with Chef Ian’s Asian Chicken Stock, shredded chicken, sweetcorn, egg and spring onion.
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Free

Asian-Style Chicken Stock

Learn to make an Asian-style chicken stock with ginger, turmeric, lemongrass and star anise, adding rich homemade flavour to soups, curries and sauces.
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Free

Envy Apple - Baked Apple Meets Apple Crumble

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.
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Free

Smoked Pork Hock & Split Green Pea Soup with Crispy Sippets

A hearty smoked pork hock and split green pea soup made easy in the Ninja 11-in-1 pressure cooker. A comforting, flavour-packed winter warmer.
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Free

Queen Garnet Plum

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

Passionfruit Panna Cotta with White Chocolate Shards, Passionfruit Curd & Mango Passionfruit Coulis

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.
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Free

Panama Passionfruit Mojito

Chef Ian showcases sweet, tangy Panama passionfruit as a versatile hero ingredient, bringing fresh flavour to both drinks and dishes.
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Free

Sweet Corn with Smokey Miso Butter + Chipotle Honey

Peak-season sweet corn with a smokey miso butter twist. Air-fried until blistered, then finished with Drunken Sailor Smokey Chipotle Honey for a sweet-savoury glaze.
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Free

Mango - Vietnamese Prawn & Mango Salad

A bright Vietnamese prawn and mango salad using peak-season mangoes, fresh herbs and vermicelli, finished with lime and Pandaroo Vietnamese dressing—light, refreshing and perfect for summer.
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Free

Fresh Figs - Served with Tea Tree Honey & Black Pepper

Fresh figs at their best: quartered and served with tea tree honey and cracked black pepper. A 30-second seasonal snack that’s perfect for cheese boards or quick bites.
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Free

Doughnut Peaches

A short-season summer treat from Stanthorpe: doughnut peaches. Chef Ian shares how to choose them, plus a 5-minute grilled peach dessert.
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Free

Asparagus with Hollandaise

Spring asparagus made simple. Chef Ian shares his easy trimming and steaming method for bright, crisp spears, finished with hollandaise and black pepper—plus a quick BBQ option.
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Free

Creating a Beautiful Vegetable Stock - Simple, Clean & Versatile

Learn how to turn kitchen scraps into a light, flavourful vegetable stock, reduce food waste and elevate soups, risottos and sauces.
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Free

Mastering the Béchamel Sauce - Silky, Classic & Foolproof

A perfect Béchamel is one of those quiet culinary triumphs — a sauce that feels luxurious but comes from just three simple ingredients.
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Free

Creating Velouté Using Your Fresh Stocks - Rich, Elegant & Versatile

Cooking like this gives you creative freedom — once you master the base, the rest is pure expression.
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Free

Crafting the Perfect Fish Stock - Light, Clean, and Delicate

Learn to make a fresh, crystal-clear fish stock in under 30 minutes, mastering the timing and technique for seafood soups and risottos.
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Free

Perfect Steamed Rice (Every Time)

Perfect steamed rice, every time: rinse properly, use the first-knuckle water trick, simmer with the lid on, then rest for fluffy, separate grains.
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Free

Cutting Onions with Chef Ian

A sharp knife and a steady hand — that’s all you need to turn simple onions into a beautiful dish.
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Free

Perfect Scrambled Eggs (Soft, Fluffy Curds)

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.
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Free

Perfect Boiled Rice (Every Time)

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

Eating for One – 7 Meals from One $10 Chicken Part 8: Chicken Fried Rice

Chef Ian turns what’s already been created into a proper chicken fried rice, proving one chicken can become seven completely different meals.
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Free

Eating for One – 7 Meals from One $10 Chicken Part 7: Mexican Chicken Wrap (Big Flavour, Zero Waste)

Turn one chicken into a bold Mexican-style wrap with rice, beans, corn and smoky tomato relish. A quick, easy meal that shows how to create multiple dishes from a single cook.
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Free

Eating for One – 7 Meals from One $10 Chicken Part 6: Japanese-Style Chicken Ramen Bowl (Clean, Fresh & Full of Flavour)

Chef Ian skips the seasoning sachet and uses homemade chicken stock + a dash of sweet soy (kecap manis) to create a balanced, flavour-packed noodle bowl.
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Free

Eating for One – 7 Meals from One $10 Chicken Part 5: Open Chicken Melt (Crispy, Cheesy & Done Properly)

Make a crispy open chicken melt with sourdough, cheese, and smoky relish. A quick, flavour-packed meal for one using leftover chicken.
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Free

Eating for One – 7 Meals from One $10 Chicken Part 4: From Carcass to Comfort – Chicken & Vegetable Soup

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.
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Free

Eating for One – 7 Meals from One $10 Chicken Part 3: Creamy Chicken & Vegetable Pasta

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.
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Free

Eating for One – 7 Meals from One $10 Chicken Part 2: The Breakdown

Learn how to break down a whole chicken to stretch your budget and prep delicious, zero-waste meals for the week. Master every cut and maximize flavor!
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Free

Eating for One – 7 Meals from One $10 Chicken Part 1: The Roast

Kick off your week of budget-friendly eating with the ultimate roast chicken! Learn simple techniques to get juicy meat, crispy skin, and maximum flavor to lay the groundwork for 7 easy meals.
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Free

What to Do with Excess Fresh Herbs - Basil Flavour Bombs

Learn how to use excess fresh herbs with Chef Ian. Turn basil into frozen flavour bombs, reduce food waste and make the most of seasonal produce.
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Free

How to Poach an Egg - Chef Ian’s Practical Guide to Perfect Poached Eggs (Every Time)

Learn Chef Ian's practical method for perfect poached eggs every time. Kitchen 101 guide covers water temperature, vinegar choice, timing and presentation to achieve firm whites and runny yolks.
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Free

What’s in the Fridge?

Learn how to turn fridge leftovers into a tasty, nutritious stir fry with Chef Ian, using simple ingredients to reduce food waste and cook smarter.
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Free

How to Boil the Perfect Egg (Every Time) + Chef Ian’s Tamago Sando Twist

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.
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Free

How to Make Classic Chicken Stock – The Foundation of Great Cooking

"If you can boil water, you can make stock." Master the art of creating nourishing 'liquid gold' at home.
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Free

Eating for One – 7 Meals from One $10 Chicken - That’s a Wrap: What One Chicken Really Taught Us

“One chicken didn’t just give you seven meals… It showed you how to cook differently.” Chef Ian
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Free

How to Make a Rich, Flavourful Beef Stock - Building Depth

"Beef stock is all about patience and depth." Learn the art of roasting bones and layering flavor to create a rich, full-bodied foundation for sauces and braises.
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Kitchen Confidence is designed to help you improve steadily through regular, guided cooking. Each week builds on the last, giving you structure without pressure and skills you can use again and again.
Weekly follow-along cooking sessions led by Chef Ian
Step-by-step recipes that focus on technique and timing
New cuisines and dishes introduced gradually
Printable recipes and simple kitchen cheat sheets
A supportive pace that fits around real life
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A simpler way to cook well. Thoughtful guidance for everyday life in the kitchen.
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