The Underground Chefs Kitchen

27/11/2025

26/11/2025

Fantastic result for all the team at Ballandean Estate Wines. It’s great to have them onboard with Underground Chef and look forward to their monthly insights about wine and pairing with our meals.

Ballandean Estate has reinforced its position at the pinnacle of Queensland winemaking following a remarkable performance at the recent Queensland Wine Awards. For the second consecutive year, the estate has been honoured with Winery of the Year, Winemaker of the Year, and Viticulturalist of the Yea...

23/11/2025

So planning next weeks cookery tutorials.
In The Cooks Collective we are going back to Kitchen 101 with a Knife Skills lesson. This week I am teaching how to cut carrots, basic I know to some but I have been asked to demonstrate a minimum of 6 different cuts.

For Kitchen Confidence our weekly lesson is all about making a delicious Prawn Laksa and my modern take on the classic Beef Savoury Mince. This is part of my 12 different uses of Mince from the “What can you do with a pound of mince series.”

What’s New in the Pantry will feature our Ken Hom Carbon Steel Wok. I will be demonstrating the process of conditioning your Wok to develop the Patina. This simple technique will make you a Wok Star and incorporating the Wok Hei in your meals.

Also keep an eye out for our Black Friday Sale specials in the Pantry.Some great deals coming out next week.

Our new Private Members Only Underground Chef page has also been launched. This platform is only available to Kitchen Confidence and Chefs Table Members.

So if you haven’t joined the Underground yet, follow this link to find out what you’re missing out on.
www.undergroundchef.com.au

Chef Ian 👨‍🍳

Cook Smarter. Eat Better. Connect Through Food.Hi there, Let’s face it — cooking can feel like a chore. You’re tired, short on time, and somehow dinner always turns into a full-blown science experiment. Too many steps, too much fuss, not enough fun.But it doesn’t have to be that way. Cooking...

21/11/2025

Our latest video recipe tutorial has dropped for our Kitchen Confidential & Chefs Table Members. Our Malaysian Style Chicken Satay featured the unique flavours from our Saucy W***h products.
We utilised the Lemongrass & Tamarind and Chilli Jam to marinate our Chicken Thigh and topped off with Satay Sauce.

Why waste time shopping for all the authentic ingredients when Lisa and the crew at Saucy W***h supply them all in these convenient jars.
Fantastic flavour and so easy to prepare at your home.

If you’re not a Member of Underground Chef then now’s the time to join. Free Membership starts at the Cooks Collective and you can step up to the Kitchen Confidence and Chefs Table at your own pace.

Next week we will create Prawn Laksa and my modern version of the old classic, Savoury Mince.
If you haven’t visited the Underground you can check if all out here :
www.undergroundchef.com.au
Chef Ian 👨‍🍳

17/11/2025

Cherie from Sugar, Spice & Everything Nice joins us as the master blender behind our new Spice Lab range, encompassing a variety of flavors including Sea Spice, Italian Classic, Moroccan Magic, Pizza Spice, All American Rub, and Greek Souvlaki, with an expanding selection in the pipeline.

This collaboration further enhances our offerings with Asian Kitchen Salt & Pepper, Melange of Peppercorn, and Japanese Kara age seasoning, in addition to our Olssons Sea Salt Flakes and Redgum Smoked Salt.

All of these Spice Lab Spice Lab products are available for purchase from our Pantry at www.undergroundchef.com.au

These Spice Lab products remove the need to have dozens of different herbs and spices in your pantry saving space and money.

My weekly recipes for our Kitchen Confidence and Chefs Table Members will feature Spice Lab products and the unique flavours that will enhance your cooking.
Chef Ian 👨‍🍳

10/11/2025

Thank you for providing this recipe Jenny Hall. I’m sure plenty of our Underground Chef members will give this recipe a crack.
Chef Ian 👨‍🍳

10/11/2025

Great to hear this fantastic endorsement Leanne Czak, so pleased that you are loving our produce.

Just received my order from The Underground Chefs Kitchen 😀
Have already tried the Pineapple/Coconut & Rum jam, I don't think it's going to last long in this house 👌 Looking forward to trying the other goodies !

10/11/2025

I’m pleased to present an exclusive sneak peek from our latest video tutorial and recipe for our Kitchen Confidence Members.
In this video I showcased the versatility of the Ninja 11-in-1 Bench top cooker's by using the pressure cooking function.

This meal was completed with a minimum of fuss, the Corned Beef taking only 1 hour to cook. The vegetables a mere 8 minutes - a stark contrast to the 2-3 hours required by traditional stovetop methods.
The tender Corn Beef was served from our Pantry,Drunken Sailor Whisky Piccalilli & Caramilised Onion.
At Underground Chef, I prioritize the teaching of genuine culinary skills and rich flavors over elaborate presentation.
With a new recipe shared every week, you'll be able to build a diverse culinary repertoire, adding 52 new dishes in just a year. The bonus is the Chefs tips and shortcuts garnered from over 48 years experience.

The Kitchen Confidence Membership is available for $15 monthly or $149 annually, with a 2-month free trial included.
Members also receive complimentary access to The Cooks Collective and can shop at The Pantry at their convenience, 24 hours a day, 7 days a week.
Underground Chef provides safe, Australia-wide shipping.

So what are you waiting for, join the Underground and let me be your culinary mentor.
Chef Ian 👨‍🍳
www.undergroundchef.com.au

08/11/2025

A new dish to add to our recipe and video file for our Kitchen Confidence Members. Baby Brioche with warm Mixed Berries topped with Canadian Maple syrup and dusted with Icing Sugar.

If this meal makes you inspired to up your game in the kitchen then join us at the Underground. It’s free to join our Cooks Collective and you can then upgrade to Kitchen Confidence and our top level, The Chefs Table.
If you share this post who knows, you may even receive a free upgrade to the CC or TCT. Join now at www.undergroundchef.com.au
Chef Ian 👨‍🍳