The mortar and pestle is one of those great kitchen aids that hardly gets a look in these days with the advent of electronic grinders and mixers - who wants to use hard work to crush their spices?
However, nothing quite beats a thai paste hand crushed using a mortar and pestle, it tastes better and the release of smells as ginger, lemon grass and spices are slowly ground is therapeutic and a great lead up to a meal.
This infographic from the Esquire offers a visual breakdown of the mortar and pestle, how different styles from metal, wood, marble and earthenware vary and some interesting history on the development and worldwide domination of the humble pestle and mortar.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.