Seasonal Vegetables
Make vegetable dishes in new ways in your future home cooking.
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SEASONAL VEGETABLES FOR EVERY DAY IN EVERY WAY
Learn about how to prepare different vegetables as well as rare vegetables, how to cook them the best way for everyday and transform them into side dishes and amazing dishes on their own.
Some basic knife skills are required otherwise suitable for total beginners, home cooks, vegetarians and those who want to include more vegetables into their diet. Also for those who want to explore new ways of cooking popular and forgotten vegetables.
Course Curriculum
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PreviewCONTENTS
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StartArtichokes - how to panfry artichokes (1:53)
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StartArtichokes - how to steam artichokes (0:59)
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StartArtichokes - how to peel an artichoke (2:53)
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StartAsparagus - how to peel & trim (2:24)
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StartAvocado - how to peel and store (2:54)
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StartCabbage - how to braise (4:49)
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StartBrussel sprout - how to make Brussel sprout mash (3:03)
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StartBrussel sprout - how to stir-fry Brussel sprout leaves (3:34)
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StartBroccoli- how to make Broccoli mash (3:13)
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StartChestnuts- how to peel and choose (4:20)
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StartChicory (Witloff) how to prepare for salad and panfrying (1:29)
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StartChili- how to peel, deseed and julienne (3:07)
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StartCitrus fruits- how to segment, fillet and slice (3:10)
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StartCucumbers- how to glaze (2:53)
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StartCorn – how to roast corn on the cob (1:25)
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StartJerusalem Artichokes- how to clean and store (2:32)
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PreviewMushrooms- how to clean and check them for freshness (3:01)
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StartSweet corn- How to prepare and clean (2:14)
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StartGreen Beans- how to prepare (1:26)
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StartPeas- how to make pea puree (3:37)
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StartRadishes- how to clean and store (1:53)
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StartSnow peas- how to julienne (1:48)
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StartSpring onion- how to stir-fry (3:09)
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StartTomato- how to peel and cut several ways (5:05)
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StartBeetroot and kohlrabi (3:24)
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StartChickpea & Vegetable tagine (3:59)
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StartEggplant tomato compote (4:13)
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StartRoast Capsicum with Goats Cheese (3:46)
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StartPanfried Zucchini with Sultanas and pine nuts (3:54)
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PreviewMushroom and chestnut casserole (9:12)
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StartRadish and cherry tomato pickle (1:09)
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StartTurnips with honey (2:32)
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StartWinter Vegetable Potpourri (3:31)
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StartRoast Corn Cob (1:25)
Your Instructor
Cook with one of the best chefs in the Industry!
Originally from Austria, Walter became the youngest chef in the world to attain 18 points at the age of 25 in the prestigious French restaurant guide Gault Millau. Walter went on to perfect his craft working in several 2- and 3-Michelin-star restaurants around Europe before joining the triple-Michelin-star restaurateur Marco Pierre White as an Executive Head Chef of his restaurant group in London for five years before the opportunity to move to Melbourne, Victoria, Australia arose in 2002, when Walter was appointed Head Chef at Langton’s Restaurant and Wine Bar in Flinders Lane, Melbourne city.
Walter wrote cookbooks and developed his now-acclaimed skills as a short course cooking teacher for everyday home cooks as well as “MasterChef” and “My Kitchen Rules” contestants. Walters teaching career spanning 14 years has seen him teach cooking at various places including TV segments before establishing his own successful cooking school in 2011, known today as “Trupp- The Chefs Table,” based in South Yarra, Melbourne which he runs with his wife Anna Trupp.
A Complete Learning Experience
You can now join Walter in these online cooking courses and learn cooking from its foundation just like a top chef. Increase your technical skill, understand your produce and you will soon be cooking with ease and achieve fantastic results! These new online cooking courses are the combined product of the many questions asked, problems presented, and solutions given to over 30,000 home cooks in countless face to face cooking classes.
By fully understanding a technique, cooking becomes easy, not to mention that the same technique can then be used for many other dishes. Most chefs will agree that a recipe is just as good as the chef, which in short means if you have little understanding of the product and lack technique, a recipe becomes guesswork and too often leads to failure or average results!
“Dedicated to bringing the chef out in you”
Walter Trupp