How to...make a bouquet garni

1. A standard version uses parsley stalks, thyme, a bay leaf, and peppercorns, to which chef Pfyl likes to add a clove. You can vary the flavourings. Juniper berries and garlic might be a nice addition to a venison dish, or rosemary to a lamb stew or...

2. Tie the herbs and spices in a piece of clean muslin (a fine cotton cloth) with some cotton string. Some cooks like to use a cabbage or leek leaf instead of muslin.

3. Using a bouquet garni instead of adding the herbs and spices directly enables them to be removed before you puree or serve the dish. It can be disconcerting to have bits of herb or spice floating around unintentionally.

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

There are no hard-and-fast rules about bouquet garni, a bundle or sachet of herbs and spices used to give flavour to a dish while it is cooking, but removed before serving.

If you would like to request a particular technique, please let us know.

Write to Tricks of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz with Trick of the trade in the subject line.

To check earlier Trick of the trade columns visit: http://www.odt.co.nz/news/tags/trick-tradeMore information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com

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