Latest Chris's Kitchen

• A chef’s secret to succulent scallops

  

  CHRIS’S KITCHEN | The main man behind the hot plate at Claridge’s Restaurant, Aussie chef Chris Ark, tells us if you haven’t had some UK scallops, well, you basically haven’t lived.

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• A French bouillabaisse stew with a difference

  

  CHRIS’S KITCHEN | One of the joys of being an Aussie chef in London is the ability to travel easily to Europe and pick up some fabulous culinary tips. Chris Ark from Claridge’s Restaurant gets us in the mood for some French flair with his bouillabaisse.

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• Let’s talk soup to warm an English winter

  

  CHRIS’S KITCHEN | Our Aussie main man from Claridge’s Restaurant, Chris Ark, gets in the winter mood with some tasty (and warming) soups.

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• A taste for celebrating Australia Day

  

  Our Aussie chef in London and Claridge’s main man, Chris Ark, gets in the Australia Day mood with a recipe that’s sure to please!

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• Missing that delicious yellow curry taste of Asia?

  

  CHRIS’S KITCHEN | This week our culinary guru, Chris Ark, from Claridge’s Restaurant in London helps us become masters of a yummy Thai curry.

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• A magic pot of osso buco

  

  Our Aussie chef from Claridge’s in London casts his spell on the perfect osso buco pot roast.

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• Getting a little bit piggy for Christmas

  

  CHRIS’S KITCHEN | Last week our resident Aussie chef in London (and man in charge of Claridge’s kitchen) Chris Ark gave us his expert tips for the perfect Christmas turkey. Now he gives us trimmings to die for and some yummy compliments to a sumptuous festive feast.

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• Time to talk (Christmas) turkey

  

  CHRIS’S KITCHEN | With less than two weeks to go until one of the most festive days of the year, our Aussie chef from Claridge’s gives us some tasty tips for how to make your Christmas turkey gobble-icious.

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• It’s Christmas time for the pantry

  

  To coincide with our Australian Times Christmas issue, our resident top Aussie chef in London Chris Ark dusts off some beauties that’ll have both the pantry and the belly feeling festive.

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• The best places for food in New York

  

  CHRIS’S KITCHEN | This month saw our resident Australian Times chef Chris Ark cross the Atlantic and hit the tarmac at JFK in search of tasty New York food and unique Big Apple dining experiences!

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• Making the most of London’s markets

  

  CHRIS’S KITCHEN | Chris Ark, the man in charge of the kitchen at Gordon Ramsey’s Claridge’s restaurant, dissects the very best food markets and stalls in London and gives you his favourite few.

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• How to make the perfect winter meat pie

  

  CHRIS’S KITCHEN | Claridge’s chef Chris Ark goes for a bit of Australian nostalgia this week and explores the art of one of the world’s best (and favourite) foods, the meat pie

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• Adding flavour and oil to your pantry and palate

  

  CHRIS’S KITCHEN | The Aussie king of Claridge’s restaurant, Chris Ark, gives oils a dressing down and lets us in on some exclusive chef secrets.

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• It’s all in the dough

  

  This week top Claridge’s chef Chris Ark shares some pointers and techniques on making bread plus his top three bread recipes.

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• I’m sorry but it’s time to talk cold and flu

  

  CHRIS’S KITCHEN | As one of the main men running the kitchen of London’s famous Claridge’s restaurant, Chris Ark knows more than most about managing one’s health and that of his staff. This week he gives us some tips of how to stave off the dreaded cold and flu’s.

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• The fridge organiser: Top tips for the shared household

  

  CHRIS’S KITCHEN | This week, Claridge’s chef Chris Ark is hoping to quell any share house feuds with some handy fridge tips and help bring the household together “through our stomachs and the love for good food”.

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• The fish converter – helping Aussies understand British seafood

  

  CHRIS’S KITCHEN | Are you a little bewildered when buying and eating fish in the UK? Puzzled about what is Dab? Mystified about whether whiting is the same. And just downright confused why you can’t find snapper!? Dismay no longer, as Chris Ark answers all those fishy questions.

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• Welcome to Chris’s Kitchen

  CHRIS’S KITCHEN | Australian Times is pleased to introduce a new regular columnist, Australian chef Chris Ark. An expert in the kitchen but also supremely knowledgeable in the perfect paddock-to-pan transition, Chris has relied on 15 years of experience to make him into one of the most exciting Aussie chefs in London.

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