The Underground Chefs Kitchen

08/06/2026

🎉500 Followers - and a Little Thank You from Chef Ian 🎉

Well, this is a lovely moment for us.

The Underground Chef page has just reached 🎉500 followers, and while that may sound like just a number, to us it means something much more.

It means 500 people have chosen to follow along, support the story, enjoy the food, share the journey, and be part of what we are building here at Underground Chef.

So from Chef Ian, and from all of us behind the scenes - thank you.

Every like, comment, share, message, order, recipe question, and word of encouragement helps us keep growing this little food community. We are not just here to sell products. We are here to help people cook smarter, feel more confident in the kitchen, discover great ingredients, and reconnect with the joy of good food.

And because milestones are always better when they are shared, we would like to give a special shout-out to our 🎉500th follower - Julie Richards 🙌

Julie, as a small thank you for helping us reach this milestone, we would love to gift you a complimentary Underground Chef Bib Apron.

It is our way of saying welcome, thank you, and we hope you enjoy being part of the Underground Chef journey.

To everyone already here - thank you for your ongoing support.

And to everyone new - welcome to the Underground.

There is plenty more to come.

Cook smarter. Not fancier.

👨‍🍳Chef Ian
Underground Chef

07/06/2026

There’s something very satisfying about a simple bowl of soup done well.

This week, Chef Ian has taken his Asian Chicken Stock and turned it into a quick, comforting Chicken & Sweetcorn Soup — the kind of recipe that proves good food does not need to be complicated.

A litre of beautiful stock, a little sweetcorn, shredded chicken, egg, spring onion and seasoning — that’s it.

But the flavour? That comes from the stock.

That’s why we always come back to the basics. Learn how to make a good stock, and suddenly you have the starting point for soups, broths, noodle bowls, sauces and quick midweek meals.

In this one, Chef Ian shows how simple ingredients can become something warm, nourishing and full of flavour in around 15 minutes.

No Asian Chicken Stock ready? No problem — there’s also a pantry shortcut using Bone Roasters Chicken Stock and a little Chinese five spice.

Watch the stock tutorial first, then follow along with the soup.

Asian Chicken Stock Tutorial:
https://youtu.be/Kt9-2h8zlY8

Asian Chicken & Sweetcorn Soup Tutorial:
https://youtu.be/xiDwOztsjBE

Simple food. Big flavour. That’s Kitchen 101.

Not a member? Join Now - and see lots of great ideas you can use today in your kitchen
https://www.undergroundchef.com.au/memberships

06/06/2026

If you have not visited Ballandean Estate Wines a little background to the history of the vineyard. A great family tradition now wonderfully guided by sisters Robyn and Leeanne.

We are Queensland’s oldest family-run winery. Ballandean Estate blends the passion of five generations to deliver premium cool climate wines. Wine has been made on the Estate since 1932, while the cellar door was opened to the public in 1972.

05/06/2026

StrangeBird Wines, Winter Food & the Granite Belt Table

Why this August weekend is the perfect time to discover something different

There is something very special about the Granite Belt in winter.

The air is crisp. The mornings are cool. The cellar doors feel warm and welcoming. The food becomes richer, slower and more comforting. And the wines? This is where the Granite Belt really starts to show its personality.

This August, The Granite Belt Table is not just a weekend away. It is a chance to taste the region through the eyes of a chef — with good food, local produce, boutique cellar doors and the wonderful world of StrangeBird wines woven through the experience.

With limited places available, this is a small, hosted weekend designed for people who enjoy food, wine, conversation and discovering something a little different.

What are StrangeBird wines?

The Granite Belt is home to what the region calls StrangeBird wines — rare and alternative grape varieties that make up less than 1% of Australia’s total vines.

These are not your everyday bottle shop wines.

They are the wines you discover at cellar doors. The ones poured by people who know the vineyard, the season and the story behind the glass. Varieties like Fiano, Vermentino, Albariño, Sangiovese, Tempranillo, Barbera, Nebbiolo, Saperavi, Tannat and Petit Verdot all bring something different to the table.

Some are crisp and textural. Some are savoury and spicy. Some are bold and wintery. Some are beautifully aromatic and made for food.

And that is what makes them so exciting.

Come and taste the StrangeBirds with us

This August, join us on the Granite Belt and discover why these rare wines have become such an important part of the region’s identity.

Come for the winter air.

Come for the food.

Come for the cellar doors, the local produce, the chef-led stories and the chance to taste wines you may never have tried before.

Most of all, come with curiosity.

Because the best glass of wine is not always the one you already know.
Sometimes, it is the StrangeBird you almost did not try.

To find our more, follow this link here: www.undergroundchef.com.au/events-granite-belt-table

03/06/2026

Homemade Asian Chicken Stock | Kitchen 101 with Chef Ian

There’s nothing quite like a good homemade stock.

In this Kitchen 101 tutorial, Chef Ian shows how to turn a simple chicken frame, vegetable offcuts and a handful of beautiful aromatics into a fragrant Asian-style chicken stock.

Using the Ninja pressure cooker, you can extract beautiful flavour in less time — but if you don’t have a pressure cooker, no problem. This can also be made the traditional way in a stockpot on the stovetop. Just allow 6–8 hours of gentle simmering to draw out all that flavour.

This is foundation cooking — simple ingredients, real flavour, and no nasties.

Perfect for soups, Asian curries, noodle bowls, sauces, rice dishes and quick weeknight flavour boosts.

Chef Ian also shares a simple waste-saving tip for leftover fresh ginger and turmeric: slice it, freeze it, and have it ready for your next stock, soup or curry.

Once you’ve made your own stock, it’s hard to go back to supermarket versions.

Follow along, make a batch, portion it up, and you’ll have flavour ready to go in the fridge or freezer. You Tube LInk: https://youtu.be/Kt9-2h8zlY8

Kitchen 101: Asian-Style Chicken Stock
Simple. Useful. Full of flavour.

30/05/2026

Introducing our first Underground Chef on the Road experience:

The Granite Belt Table — A Feast for the Senses with Chef Ian
14–16 August 2026 | Stanthorpe & the Granite Belt
Limited to just 10 guest places

This small winter weekend has been personally curated by Chef Ian, who lived on the Granite Belt with Karyn for five years and knows the region, the people and the food stories behind it.

Think crisp winter air, local producers, regional hospitality, food, wine, providores, shared meals and the Granite Belt as Chef Ian would show it to friends.

The weekend includes accommodation, hosted meals, private Saturday transport, a curated food and wine trail, selected tastings, and a relaxed Sunday produce trail.

Want to know more?
Full weekend details are here: www.undergroundchef.com.au/events-granite-belt-table

Grab your winter woollies and come taste the Granite Belt with us.

30/05/2026

Our first tasting of the wine varietal Alvarinho from View Wine on the Granite Belt. It’s described as fresh, aromatic and is a vibrant white wine bursting with flavour and energy. View Wines were amongst the first vineyards in Australia to plant Alvarinho back in 2015. A Portuguese/ Spanish varietal that pairs perfectly with prawns, oysters and light fresh dishes.
The perfect wine for a relaxed sunny afternoon or whenever you’re craving something vibrant and refreshing.

View Wines will be one of our stops on our upcoming Underground Chef “On the Road” Granite Belt Table trip in mid August.
If you’re keen to join us drop me a message and I will email an Expression of Interest form.
Chef Ian 👨‍🍳

29/05/2026

Our recent trip up to the Granite Belt uncovered these little gems. Whilst in Ballandean we met Maple from Folly Truffles. Maple gave me some samples of their products so will be having a play with these over the weekend. The Folly is Queenslands first commercial truffle farm producing Black French Perigord Truffles.
Chef Ian👨‍🍳

25/05/2026

Saturday night sunset in the vineyard at Ballandean Estate Wines. Karyn and I spent the weekend on the Granite Belt finalising venues and itinerary for our August “On the Road “ Winter sojourn. With only 10 places available for this exclusive Chef led private weekend this is not just another wine tasting tour. Think bespoke dining, boutique wine and beverages, local produce and shared tables. If you’re interested in joining us keep an eye out for the booking form released later this week.
Chef Ian 👨‍🍳

22/05/2026

🍷🥘 Chef’s Table Wine Pairing | Paella + Rosé

A great meal is one thing…
But the right wine pairing takes it to another level entirely.

For this month’s Chicken, Chorizo & Seafood Paella, Leeanne and the team at have recommended their beautiful new 2026 Rosé — and it’s a cracker of a match.

Made using Shiraz, this Rosé is:
✔️ Crisp
✔️ Dry
✔️ Wonderfully aromatic

You’ll pick up lovely strawberry notes, delicate florals and just a touch of musk — all balanced by a clean, refreshing finish.

And that’s exactly why it works so well with paella.

The freshness cuts through the richness of the chorizo while complementing the seafood, spice and savoury rice beautifully.

As Leeanne explained, Boxi loves experimenting with different varieties when crafting Rosé styles — from Malbec through to Cabernet Franc — always chasing that balance between aromatics, texture and freshness.

This vintage absolutely delivers.

👉 Full Paella recipe + tutorial now live in Chef’s Table
👉 Wine available direct from Ballandean Estate Wines
👉 Full tutorial and story of the 2026 Rosé pairing with Paella also now live in Chef’s Table - You tube link below in comments.

Good food.
Good wine.
Good company.

That’s what Chef’s Table is all about 👌