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The Cooking Company is based in Noosa on Queensland’s Sunshine Coast. Our retail shop and deli has long been a favourite for locals, cooking professionals and visitors to Noosa. We stock everything from cookware, tableware, bakeware, glassware, home linens and the best deli selection in town.

Our Shipping options are simple and easy to understand. Most single products cost only $5, Multiple lightweight products cost $11 anywhere in Australia, and if you have any super heavy items in your order then $24

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Heston Blumenthal's tips for awesome roast potatoes EVERY time...

Taken from www.goodfood.com.au

- Blumenthal insists that when the potatoes are ready, everything else needs to be ready. Accompanying veg can be pre-cooked and reheated at the last minute, while you can rest a roast chicken for a minimum of 45 minutes: "It's surprising how it keeps its heat, and it will be more moist and juicy."

- You want a dry, floury potato, not a waxy one.

- The more flat edges, the better. Worst of all is just a round potato, because with a round potato, you haven't got any corners and edges to get crisp.

- Get rid of the starch - Put the potatoes in a saucepan and leave the cold tap running for five minutes or so.

- Pop the potatoes straight into simmering water. Cook them until they're just about to fall apart, but not so much that they become potato soup.

- When you dry them, be careful. To avoid ending up with mash, use a slotted spoon to transport the boiled potatoes from pot to colander and give them time to dry out as much as possible.

- Duck or goose fat gives really good results, but if you want your potatoes to go "really, really crispy" use beef dripping. Olive oil can also do the trick.

- You need a lot of oil/fat. Coat the potatoes in the oil (or fat, if using) and turn two or three times during roasting.

- Hold off on adding rosemary and garlic to prevent it from burning. Smash the garlic and put that in with the rosemary 10-15 minutes before the end.

- Blumenthal advises against seasoning the cooking water, as he finds this can cause a chewy potato. Instead, sprinkle the potatoes with sea salt after roasting.
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