01:49

Introduction, Equipment, & Ingredients

Meet Chef Murphy at London’s Launceston Place. Familiarise yourself with the complex elements to this dish – a chorizo gel and lemon puree accompanied by grilled octopus tentacle, deep-fried chicken skin and a mayo-topped quinoa twill.

02:24

Octopus with Chorizo Gel & Lemon Puree

Part 1 begins with the chorizo gel, a combination of chorizo stock and gel espresso. Learn to create the perfect consistency and find out how a vacuum pack can remove the bubbles and compress your emulsion

03:27

Octopus with Chorizo Gel & Lemon Puree

Part 2 prepares your ingredients, beginning with pan-frying your octopus and deep-frying the chicken skin and quinoa twill. Turn your attention to warming through the chorizo, squid ink sauce and brunoise before seasoning and topping your twill with chicken mayo and a scattering of crispy chicken skin.

01:57

Octopus with Chorizo Gel & Lemon Puree

Part 3 perfects the plate-up by coupling the octopus, chicken skin and quinoa twill together before embellishing the plate with the brunoise, chorizo gel and zesty lemon puree.

02:15

Introduction

Chef Duiker, executive chef at Café Del Sol Johannesburg, delves into the process of emulsification before sharing his three selects of the day - a vegetarian, plant-based and hollandaise emulsion.

02:29

Orange Gel: part 1

Using agar agar, orange juice, vanilla paste and simple syrup, Chef Duiker begins the gel orange. Learn to create the base for the citrus emulsion and move onto part 2 to complete.

02:38

Orange Gel: part 2

Part 2 takes the gel through its final paces. Blend and sieve before setting aside to cool.

01:35

Plating Orange Gel

Chef Duiker pairs the gel orange with a crisp chocolate tart. Learn the plate-up and presentation to this sweet-treat

01:10

Salsa Verde Ingredients

Learn about the abundance of fresh ingredients involved in cr this plant-based emulsion packed with flavour.

03:22

Salsa Verde

Create this simple salsa by combining your ingredients within a blender and get tips for the perfect proteins and fish to pair with it.

03:50

Hollandaise Sauce

Finally, finish with a classic Hollandaise emulsion – a combination of butter and egg yolks lifted with a Japanese citrus base. Learn the important whisking and temperature techniques to keep your emulsion from curdling.