Recipes, Methods and Chef Guides

Butter chicken was invented to rescue leftovers, and the flavour everyone calls "buttery" is mostly not butter at all. The true Delhi method, the two ingredients that decide it, where to buy them in Australia, and where to eat a great one.

The Roman original is four ingredients and no cream. New York's version breaks two of those rules on purpose. Here's how each is built, exactly what to buy in Australia, and the ten-degree window that decides between a silky sauce and scrambled egg.

Which dishes want the oven, which want the stove, and which survive a microwave — listed by dish, from the method on each product page. Plus the defrosting rule that matters more than any of it.

The Press Club chef and MasterChef judge has three dishes on the Providoor menu — a moussaka, a porchetta and the 12-hour lamb shoulder that is the highest-rated dish on the site.

Four complete three-course menus built from dishes you can actually order today, with the real cost per head and the defrost timings that decide whether the night runs smoothly.

The real prep times from the menu — five minutes to fifteen — and how to combine them into a proper dinner on a Tuesday. Plus the one step the night before that makes it possible.

Three ways to send chef-made food as a gift — the freezer box, a build-your-own selection, or a gift card — and which one suits new parents, elderly parents and thank-yous.

Freezing is not what decides whether a meal is good for you — what was cooked before the freeze is. Here is what the nutrition panels on the menu actually say, including the two dishes that surprise people.

Chef-made meals delivered frozen to Brisbane metro. How the cold chain holds up over distance, and which dishes suit the climate.

Chef-made meals delivered frozen across Sydney metro. Who cooks them, what they cost, how much cooking is involved, and how the cold chain actually works.

Chef-made meals delivered frozen across Melbourne metro — including three dishes from George Calombaris, who built his reputation in this city.

It is not a hard dish. It is a long one. The temperature almost every recipe gets wrong, what collagen is actually doing across twelve hours, where to buy a proper bone-in shoulder in Sydney, Melbourne and Brisbane, and where to eat a benchmark version first.