This month Paul McLoughlin shows us a trick on making a perfect poached egg; Eric Hendry teaches us on using rose water; David Goodridge explains what makes an authentic recipe of Ratatouille.

This month Eric Hendry offers tips on making vegetable tagine; Jeremy Evrard talks about soft-cheese pairing; and Paul McLoughlin shares ideas on serving artichokes.

This month David Goodridge tells us his preferences on butter; Florian Trento gives tips on clarifying stocks; and Eric Hendry shares a recipe for preserving lemons.

This month Florian Trento tells us how to make the perfect roast; Eric Hendry offers a substitute for the spice, sumac; and David Goodridge answers a question on freezing meat.

New Chef, New Menu; Permanent Sake Saturday; Whisk's Brunch; Great Value Sets; Lotus Lunch $98; Olive's New Menu; New Chef @ Blue Smoke BBQ; Sha Tin 18 Extends Brunch

This month Eric Hendry gives a recipe for a romantic Middle Eastern dish, Florian Trento gives non-wheat suggestions for making gnocchi, and Paul Lau talks about his favourite dishes to make for family and friends, including a recipe.

This month Paul McLoughlin provides some suggestions for interesting salads and advice on dressings, Gregoire Michaud explains the use of dark chocolate, and Eric Hendry tells us about his favourite food to prepare for friends.

This month Eric Hendry talks about haloumi, David Goodridge provides a recipe for duck, and Florian Trento talks about The Peninsula's use of organic produce.