Video

Master chef Hideo Dekura and Spirit Hotels group executive chef Gary Johnson demonstrate the potential of a range Japanese products and brands new to Australia using traditional Japanese culinary skills and methods.

Regan Porteous, executive chef of Sydney restaurant Tequila Mockingbird, shares his recipe for white fish ceviche using Tabasco green jalapeño pepper sauce.

Matteo's head chef Buddha Lo was an aspiring young chef when he joined the Fonterra Proud to be a Chef. Now a supporter and mentor of the program, he discusses what he learned during the process and the impact it has had on his career.

Luke Mangan takes dining to new heights on Sydney Harbour Bridge's first ever pop-up restaurant.

Brioche style products are rapidly gaining in popularity across Australia. Premium brioche products allow for creativity with menu offerings, and provide a point of difference and allow venues and caterers to offer products at a higher price point.

Watch Leigh in the kitchen using Knorr Garde d’Or Hollandaise Sauce.

Change the flavour game in your kitchen with Knorr Concentrated Liquid Stock.

Alex Olsson's of Olsson's Salt, Ross Lusted of The Bridge Room and Charlie Costelloe of Pialligo Estate Smokehouse collaborated on Olsson's new Red Gum Smoked Sea Salt Flakes. In this video, the trio discuss the product as well as the long 72-hour, cold-smoke process it requires.

Colin Fassnidge and his crew at 4Fourteen explored innovative ways of using fresh avocados for Sydney's Avocado Masterclass.

On this episode of Consumed, host and sushi aficionado Kat Odell visits Sushi Ginza Onodera, the New York City outpost of an acclaimed Tokyo omakase restaurant, to try the many-coursed meal that sets diners back $400. Is it worth it? Watch the video above for an inside look.

Clayton Wells takes Condé Nast Traveler inside his first solo restaurant Automata- one the hottest restaurants on the Australian food scene. Wells reveals his commitment to change, his passion for local and seasonal produce, and how the architecture of Automata encourages people to let their hair down while they dine.

In light of the recent Keystone Group receivership and the imminent review of the lockout laws, we pause a moment for this video eulogy to Sydney pubs and clubs, recently deceased, created by Sydney-based production company Shifted Pictures.

Get on board with the latest Japanese dessert craze seizing the food world.

This is what restaurant businesses are now up against - owners of virtual restaurants running their own restaurants serving avant-garde meals prepared by celebrity chefs - and who think it's all so easy.

A soondae how-to from US chef Michael Stokes.