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.