Each episode I'll talk through a recipe on my site. Add a few videos with tips and techniques, plus talk about some great food experiences I've had over the years. I'll also be getting on some great guests from time to time to talk all things food!
Tim talks kitchen equipment and essential items. From a good pan selection through to good knives and some essential herbs and spices to stock your self up with.
Link below for todays recipe. https://timlawrence.me/2013/06/30/shredded-chicken-with-mash-and-gravy-the-best-gravy-ever/
Tim talks through batch cooking. Recipe ideas and tips for how to best approach cooking larger quantities of food.
Chatting though Tim's Vietnamese Roll recipe. A great marinade and of course some waffle..
Tim chats about flavour. Specifically using a watercress soup as an example. There's definitely a bit of waffle in there though!
Check out today's recipe here. It's super healthy and goes with so many different things. Lots more info on the link below. https://timlawrence.me/2012/06/19/tabbouleh-or-if-youre-feeling-less-posh-a-couscous-salad/
Tim chats all things eggs this week. Going into detail of how to cook the ultimate scrambled eggs
Tim talks bangers and mash. We do introduce this episode as 3 but we put in the Millin Podcast as 3, so this is actually episode 4, so ignore what Tim says at the beginning.
Tim talks to Stef about his butchers shop. Lots of great information about the shop and what's involved in running one of the best Butchers in Sydney.
Tim is still in New Zealand, enjoying the sunshine talking through how he cooks his bolognese and how the recipe has progressed over the years to where it is now.
Tim starts the show this week while sitting on a deck in New Zealand in the countryside. He introduces the show and talks about the Chicken Casserole he's cooking.
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