Big Ginger Chef

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Big Ginger Chef

Food reviews searching for Perth's best then creating my take on classic dishes and modern eats.

08/06/2026

03/04/2026

Meet Big Ginger Chef—Stephen, a culinary adventurer with over 35 years of globe-trotting kitchen mastery. I started on a milk crate in the outback of Western Australia, worked the line in Michelin-starred kitchens across Europe, and soaked up street-food wisdom in Bangkok. Now, I bring all that fire to your kitchen—no limits, just bold global flavor with a Southern twist. Right now, I’m riding the wave of Southern smoked chicken and hot sauces—because let’s be real, that’s where the heat is. But don’t box me in—I’m all about every cuisine, every technique, every bite. And here’s the kicker—I’m not pretentious; I’m here to share. I break down trade secrets, real techniques, and practical tips so you can cook like a pro, too. Follow for no-nonsense food reviews, taste tests that cut through the hype, step-by-step recipes, and pop-ups that bring bold flavors to life. And most of all, we have fun—because life is short, and every day is a gift, so live it, laugh, and savor every bite.

03/04/2026

Big Ginger’s Wing-Dinga-Lings

A Cheeky, Crispy Take on Smokin’ Hot Wings
Ready to get your fingers sticky and your taste buds dancing? These wings are all about flavor, fun, and a bit of sass. With Big Ginger Chef’s Rubba Dub Dub, these wings go from zero to hero in a few easy steps.
Ingredients
• 1 kg chicken winglets (cut into sections, no tips)
• Big Ginger Chef’s Rubba Dub Dub
• 100 g cornflour
Instructions
1. Prep the Wings: Cut your winglets and give them a generous rub with 50 g of Rubba Dub Dub per kilo of wings. Let them marinate overnight—patience, baby!
2. Braise: Place wings in a roasting tray, cover with foil, and braise at 180°C for about 45 minutes until tender.
3. Cool & Dry: Once done, remove the wings, strain the stock, and pat them dry on absorbent paper. Pop them in the fridge to chill and dry out—crispy is key!
4. Fry Mix: Combine 100 g cornflour with 20 g Rubba Dub Dub.
5. Fry: Heat your fryer to 180°C. Dredge each wing in the flour mix and fry for about 4 minutes until crispy and golden.
6. Sauce It Up: Toss your wings in your sauce of choice—classic Frank’s Red Hot and butter, or use that braising stock mixed 50/50 with your best smoky BBQ sauce for a killer glaze.
7. Serve: Pair these beauties with a cool ranch or blue cheese dip. And remember—most of all, have fun and live every bite like it’s your last!
📸 Share your Wing-Dinga-Lings! Snap a pic, tag , and let’s get that wing joy spreading!

02/04/2026

Come and get it now. Recipes and other bits on website too.

01/04/2026

You can also follow on Instagram to see more.

27/03/2026

Apologies about the lack of content over the last few week. Been busy, good busy and trying to get some RnR from a big weekend in Bridgetown. Be back firing on all 8 cylinders next week.

Address

6642

Website

http://www.biggingerchef.com.au/

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