Cooking Tips

Sugar Cube specialises in providing expert culinary advice so you can learn how chefs create fabulous dishes which enhance the natural flavours of the produce used, including:

• Which produce to use
• Preparation tips
• Cooking tips

We also assist with planning for private functions of up to 20 people. Please email caroline@sugarcube.com.au for more details.

This month's culinary tips:

• Cauliflowers are in season now and good value. Make sure to remove the central stalk and only use the florets (a little stalk at the ends is ok), as the harder core wont cook easily and will make the soup stringy.


• Use a pot that is heavy-bottomed, as this distributes heat more evenly and helps prevent any ingredients getting browned or burned. This will help ensure you have a lovely, creamy white soup at the end.


• If you wish to keep the soup for later, rather than serve immediately, cool the soup down quickly straight after pureeing. Do this by pouring the soup into a large container (the more shallow the container, the faster it will cool down). If possible, sit the container in a sink full of cold water. Once cool, the soup will last covered in the fridge for a week or for 2-3 months in the freezer.

We wish you all the best with your foodie adventures!

Abbreviations used in recipes:
sml, med, lge = small, medium or large
tsp = teaspoon
dsp = dessert spoon
tblsp = tablespoon

Disclaimer: All of our food advice and recipes are offered with the best intentions, but we cannot accept any liability for any losses whatsoever arising from use of any content on this site.