Trick of the trade

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares his techniques to make vegetable stock.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

Focaccia is a flattish bread, usually topped with olive oil, salt and sometimes herbs or olives, and eaten fresh as a snack with drinks. It makes good toast the following day. This recipe makes two focaccia or, alternatively, four pizza bases.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques on shallow-poaching sole, turbot or other flatfish fillets.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This week, simple fish soup or stew.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make cooking easier. This week, making fish stock or soup with the bones and trimmings.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares professional techniques to make your cooking easier.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This week, how to make a leek tart.