The Underground Chefs Kitchen

22/07/2026

Back in the kitchen next couple of days shooting some new recipe tutorials. Dishes include a Pappardelle Pasta with Chorizo, Prawn with Semi Dried Tomato, a Pork Cassoulet, Apple Tarte Tatin baked in the Ninja 11in 1 and a Pan Grilled, Rib Fillet Steak with a Green Peppercorn & Strawberry Jus.
Also working on a new series of cooking for 1 using one can of Sirena Tuna to make 7 different dishes. Anyone got a favourite Tuna recipe they would like to share?
Chef Ian👨‍🍳

19/07/2026

It doesn’t take much to put a little wow into your vegetables.

These glossy Vichy Carrots take about the same time as boiling carrots—but what a difference a little butter, gentle caramelisation and good seasoning can make.

Tender, buttery and lightly sweet, they are a simple upgrade that can turn an everyday side dish into something worth noticing.

Chef Ian shares this easy technique in our latest Cooks Collective Kitchen 101 recipe, because great cooking does not have to be complicated.

Sometimes it is simply about treating a familiar ingredient with a little more care.
Follow the You Tube here: https://youtu.be/6XNr8fAJ0OQ

Simple ingredients. Better technique. A much better result.

17/07/2026

Brussels sprouts have had a bad reputation for far too long.

For many of us, they bring back childhood memories of sprouts that were boiled until they were soft, waterlogged and giving off that unmistakable overcooked smell.

But the Brussels sprout was never really the problem.

It was the way it was cooked.

For this month’s Cooks Collective What’s in Season, Chef Ian gently steams fresh Brussels sprouts until they are just tender, then tosses them through foaming butter, fresh lemon juice, Olsson’s Sea Salt Flakes and Spice Lab Mélange of Peppercorns.

Simple ingredients. Good technique. A completely different result.

Chef Ian’s tips:

Choose sprouts that are firm, compact and bright in colour. Avoid any that feel soft or spongy.

Steam instead of boiling to stop them becoming waterlogged.

Cook them until al dente, just like properly cooked pasta.

And most importantly, do not overcook them.

Brussels sprouts can also be roasted or grilled for a deeper flavour and lightly caramelised finish.

Perhaps it is time to erase those childhood memories and give this beautiful seasonal vegetable another chance.

The full recipe and Chef Ian’s cooking tips are now available inside Cooks Collective.
Watch here on You Tube: https://youtu.be/4WPkG8XqRVk

Cook smarter, not fancier.

17/07/2026

So our latest tutorial with “What’s in Season” this month features Brussels Sprouts. This often unfairly maligned vegetable gets the Chef Ian tick of approval with this simple recipe and tips. It will be released to all members of the Underground Chef later today. Check it out and let’s turn the humble sprout to the King of the Vegetables.
Chef Ian 👨‍🍳

10/07/2026

Meet Lisa Liu — Saucy W***h Gourmet Foods.

Every great collaboration begins with people, and Lisa is one of those people you don’t forget in a hurry.

Warm, bold, funny and full of flavour, Lisa Liu is the woman behind Saucy W***h — a Brisbane handmade food business with a story as colourful as its name.

Lisa grew up in Malaysia, raised by her mum and grandparents, and like so many great food stories, hers began in the family kitchen. She was helping with food from the time she could stand, learning the flavours, instincts and generosity that would one day become part of her own business.

But Saucy W***h didn’t begin as a business plan.

It began during a community get-together in East Brisbane in 2016, when flood waters threatened the area, the power went out, and neighbours came together with whatever food they had in their fridges, freezers and gardens.

Lisa fired up the generator and cooked.

There were pies, jams, chilli oil and jars of food shared around the neighbourhood. One neighbour tasted the chilli oil and told Lisa she should sell it.

Lisa joked about what on earth she would call herself.

The neighbour replied: “The Saucy W***h.”

And just like that, a name, a brand and a whole new direction began.

Since then, Lisa has built Saucy W***h Gourmet Foods into a much-loved handmade food business, known not only for its big, punchy flavours, but also for Lisa’s humour, heart and unmistakable personality.

That’s why we are so excited to be collaborating with her for The Chef, the W***h & the Winemaker at Ballandean Estate Wines.

This event is not just about food on a plate. It is about the people behind the food — the stories, cultures, flavours and friendships that come together around the table.

And Lisa brings all of that in abundance.

The Chef, the W***h & the Winemaker
Saturday 12 & Sunday 13 September
Ballandean Estate Wines, Granite Belt

Bookings are now open via TryBooking:
Book here: https://www.trybooking.com/DNHIV

09/07/2026

A good soup does not need to be complicated.

Chef Ian’s Cream of Chicken & Vegetable Soup is what we like to call a good “fridge soup” — a simple, nourishing recipe you can make with the vegetables you already have on hand.

Carrots, peas, corn, celery, beans, leek, potato, pumpkin… it does not have to be perfect. It just needs a good stock, a simple method, and proper seasoning.

In this Kitchen 101 tutorial, Ian shows how to build the soup from a good chicken stock, thicken it using a classic beurre manié, then finish it with cream, parsley, Olsson’s Sea Salt Flakes and Spice Lab Mélange of Peppercorns.

It is warm, practical, comforting food — and a great reminder that simple cooking can still be deeply satisfying.

So next time you’re tempted to reach for a can of soup, give this one a crack instead.

Use the vegetables you already have, start with a good stock, season it properly — and enjoy a bowl of soup that is simple, nourishing and full of real flavour.

Your taste buds will thank you.

This one is now available in Cooks Collective.
👉 https://youtu.be/uOmdQpNHHZ0

Join the Underground and start building your kitchen confidence, one simple method at a time.

08/07/2026

The latest recipe creation is a delicious Cream of Chicken & Vegetable Soup. Perfect for these chilly days with loads of health benefits. Video tutorial will be released later today.

08/07/2026

Bookings are now open for The Chef, the W***h & the Winemaker.

After the excitement of The Granite Belt Table selling out, we’re delighted to share another beautiful reason to visit the Granite Belt this spring.

This special collaboration brings together Chef Ian from Underground Chef, Lisa from Saucy W***h, and the team at Ballandean Estate Wines for a food and wine experience full of flavour, story and regional hospitality.

It’s a meeting of cultures, kitchens and vineyards — Japanese, Malaysian, Italian and Chinese influences brought together in one generous shared-table event.

Expect bold sauces, handcrafted dumplings, slow-cooked flavours, Ballandean Estate wines, and the relaxed warmth of a Granite Belt spring weekend.

The menu includes:

Chicken Yakitori with pickled cucumber and wakame
Duck Spring Rolls with plum sauce
Pork & Prawn Shu Mai with chilli, ginger and lime
Tempeh & Glass Noodle Dumpling with pumpkin satay curry
Asian-style Beef Cheek with Asian mushroom jus, sweet potato and coconut mash, and edamame

Dates: Saturday 12 & Sunday 13 September
Location: Ballandean Estate Wines
Bookings: Now open via TryBooking

Book here: https://www.trybooking.com/DNHIV

Places are limited, and bookings are essential.

You are invited to an extraordinary culinary collaboration: The Chef, the W***h & the Winemaker, presented by Ballandean Estate Wines on September...

07/07/2026

We’re delighted to share that The Granite Belt Table has officially sold out.

This first Underground Chef hosted food and wine weekend has now reached capacity, with 10 guests joining us for a very special few days exploring the fabulous Granite Belt.

We are so looking forward to hosting this trip, sharing some beautiful food and wine experiences, and enjoying the region with a wonderful group of guests.

A heartfelt thank you to everyone who booked, asked questions, shared the event, or helped spread the word. It means a great deal to us as we take Underground Chef on the road.

06/07/2026

This Month at Ballandean: 2024 Saperavi

There is always something special happening in the Granite Belt, and this month Ballandean Estate has given us a beautiful reason to pay attention.

Their 2024 Saperavi has already earned a 95-point rating from the Halliday Wine Companion and has taken home Gold at the 34th Cairns Show Wine Awards, standing proudly alongside some of Australia’s most celebrated producers.

Saperavi is one of the Granite Belt’s exciting alternative varieties — deep, bold and full of character. It is the sort of wine that reminds us why this region is so worth exploring, whether you are visiting the cellar door, planning a weekend away, or simply looking for something different to enjoy at home.

The 2024 Saperavi is now available to taste at Ballandean Estate’s cellar door and is available online from 1 July.

Explore it here:
https://ballandeanestate.com/product/2024-saperavi/