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This week on Cook Like a Chef, Mark Moriarty is all about making weeknight cooking easy, exciting, and full of flavour.
Mark demystifies cooking seafood on busy nights, breaking down techniques for perfect searing, proper seasoning, and picking out fresh, sustainable everyday catch.
Inspired by his culinary training in Italy, Mark serves up regional Italian favorites. Features a slow-roast pork belly paired with crispy roasted potatoes, alongside a traditional hearty leftover-based Ribollita soup.
Mark focuses on large, comforting, and shareable family platters designed to feed groups efficiently while implementing high-end seasoning elements.
Shifting vegetables into the hero role, Mark highlights seasonal greens and roots. Recipes feature a deep Vietnamese-style mushroom pho and roasted carrot flatbreads.
Mark brings high-heat restaurant methods home, focusing on grilling and charring. Features a barbecued striploin steak with a homemade classic Caesar salad and a roasted baba ghanoush alongside grilled focaccia.
Mark redesigns popular takeaway orders into healthier, faster, and more affordable home variants. The centerpiece recipe is a scratch-made Chicken Tikka Masala.
A dedicated holiday edition where Mark applies modern chef methods to classic Christmas proteins, sides, and dynamic ways to repurpose festive leftovers.
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