Chef’s table NZ

  There's no secret ingredient. It's a handful of habits repeated thousands of times. We season harder than you think Restaurant food is seasoned in layers. Salt goes in the water, the protein, the sauce, and again at the end. Most home cooks salt once, usually at the table, and wonder why the dish tastes flat. We use more fat A sauce finished with a knob of cold butter turns glossy and rounded. Without it, it's thin. This isn't health food. It's food built to taste great in six bites. We have heat you don't A commercial burner puts out far more power than a home stove. High heat means proper browning, and browning is where most flavour comes from. At home, a crowded pan steams the food instead of searing it. We start with stock, not cubes Good sauces begin with bones simmered for hours. It's cheap, slow, and impossible to fake with a powder. We finish with acid A squeeze of lemon or a splash of vinegar at the end wakes a dish up. We also taste constantly, d...