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Cook Culture Blog

Talking about things that matter to us

Ginger Marinated Chickpeas

Ginger Marinated Chickpeasby GRAIN "Once cooked, it's hard sometimes to choose all the delicious ways to enjoy our creamy Kabuli chickpeas. With batch cooking, the good news is your next idea is only ever a few minutes away: just grab your chickpeas from the fridge or freezer and away you go. Here's a simple yet addictive way to enjoy your peas, with a delicious gingery twist that's perfect as is or added to your salads." Ingredients 3 cups cooked GRAIN Kabuli Chickpeas1/4 cup olive oil 1-2 tbsp freshly grated ginger  1/2 cup finely minced red onion 2 tbsp lemon juice 2 tbsp red wine...

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Vegan Shortcrust Pastry

Vegan Shortcrust Pastryby Kateland Clarke, Marketing Manager "Coconut oil makes great shortcrust pastry! In fact, I dare you to make this and test if your friends/family can tell the difference, as I have yet to find someone who can! It has the same delicious flakiness, with the added bonus of knowing you are getting some great health benefits too!" Makes one entire 24cm pie case with decoration or two 24cm tart cases Ingredients 250g spelt flour125g solid coconut oil50ml ice cold waterpinch of salt for savoury pastry1 tbsp coconut sugar for sweet pastry Method Pulse the flour, solid coconut oil and sugar together until it forms...

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The Big Fry Pan Trade-In

Hello, I’m Jed. I, along with an amazing team, operate Cook Culture. Today I’d like to talk to you about traditional non-stick cookware, or more specifically the coating. This is what many people refer to as Teflon, however it can take on many names, and the coating that I’m referring to is imbedded into many high-end cookware lines. We all grew up with non-stick cookware, it’s been around since the 40’s. It was a housewifes dream when it hit the market - image, never burn another egg, and no clean up? Modern technology! this was the thinking. In those days...

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Q&A with Chef Denise Marchessault

"I grew up in an era of heavily processed food: fish sticks, Rice-A-Roni, and Hamburger Helper were standard fare... My mother’s favourite kitchen tool was a can opener!" I walked in to the smell of gougéres and a ratatouille tart, that were fresh and hot out of the oven and in an instant I fell in love with Chef Denise's humble little home. She is one of this incredible women that you instantly want to adopt as your aunt, and you look up to in the same way you would Julia Child or Delia Smith. An absolute natural in the kitchen, you can't...

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Gougéresby Chef Denise Marchessault "If I have a signature appetizer, it is gougères — an irresistibly light French pastry, made with Gruyère cheese. I’ve made thousands, maybe more. I serve them warm at the start of each cooking class, filling the kitchen with the enticing aroma of freshly baked pastry. I’m convinced it was the warm gougères that bring my students back for more." Ingredients 1 cup 2% or whole milk1 cup water3/4 cup unsalted butter, cut into pieces2 tsp salt2 tsp sugar2 cups all-purpose flour4  – 5 eggs, plus 1 egg for the glaze1 cup Gruyère cheese (more or less, if desired)...

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