More Remote Cooking
The Advanced Chefs have been making desserts - from macarons to puff, choux and on to gnocchi.
After some experimental times, Jiae has presentend these perfect macaroons.
Working with puff pastry to transform it into Tart Tartin
Hansen's Tart Tartin made from puff pastry with a view out from his apartment in Auckland City.
Nikesh's tart tartin
Rupert's Poached Pear in red wine
Bee's soufflé omelette
Oleksil's soufflé omelette
Jiae prepares the bottom layer of her Paris Breast. Looking special.
Jiae's handmade and piped gnocchi
Jiae's gnocchi baked off in a creamy bechemel and ready to eat.