Nipcooks (@nipcooks)

Open for suggestions

Always a student of this big, beautiful craft of cooking. What a morning cooking Peking duck with my bro Louis in Manly!

Nip’s Spaghetti Carbonara 🍝 Ingredients Spaghetti Guanciale, diced 1½ cups grated Pecorino Romano 2 egg yolks 1 whole egg 50–60 ml pasta water (plus extra as needed) 2 tbsp rendered guanciale fat Freshly ground black pepper Method 1. Start by rendering the guanciale in a cold pan over low-medium heat until golden and crispy. Set aside and reserve the fat. 2. Lightly toast some black peppercorns until fragrant and grind them, or simply use freshly ground black pepper. 3. Whisk the Pecorino Romano, egg yolks, whole egg, black pepper, guanciale fat and pasta water until creamy. 4. Cook the spaghetti until al dente, reserving some pasta water. 5. Add the hot spaghetti to the sauce and toss well off the heat until creamy. Add more pasta water as needed. 6. Mix in some crispy guanciale and finish with more Pecorino, guanciale and black pepper. Enjoy! #carbonara #pasta #cook #cooking #pastarecipe

Nip’s XO Sauce 200 ml smooth olive oil 100 g dried scallops 100 g dried shrimp 100 g prosciutto ½ cup Shaoxing wine 3 shallots 6 garlic cloves 7 Thai red chillies 2 tbsp dark soy sauce 3 tbsp soy sauce 2 tbsp sugar 1 tbsp oyster sauce 2 tbsp chilli flakes 2 tsp Chinese chicken powder, optional Good pinch of MSG Method Steam the dried scallops and shrimp with the Shaoxing wine for around 25 minutes, until softened. Finely chop the shallots, garlic, chillies and prosciutto. Once softened, pulse the scallops and shrimp in a food processor until shredded, keeping a little texture. Heat the olive oil gently to around 140°C. Fry everything separately in batches — shallots, garlic, prosciutto, scallops, shrimp and finally the chillies. Return everything to the oil, then add the dark soy, soy sauce, sugar, oyster sauce, chilli flakes, chicken powder and MSG. Cook gently until the excess moisture has evaporated and the XO sauce is dark, glossy and packed with flavour. Allow to cool completely before transferring to a clean jar. Tip: This makes a pretty generous batch, so store it properly in the fridge, always use a clean spoon, and freeze some in smaller portions if you’re not going to get through it quickly. #cooking #condiment #cantonese #chef #sauce

Alright my Melbourne people, I’m teaming up with the two brilliant chefs at SAADI for a one-night-only Sri Lankan x Indian menu 🌶️ Here’s what we’re cooking. Bold flavours, great produce, a few surprises and a proper feast built for sharing. Come experience it with us, have a good night, eat ridiculously well and see what happens when the neighbours cook together. Bookings via the link in bio. See you soon Melbourne ❤️

Nip’s chicken fried rice

A much needed long weekend away from Sydney up in Dorrigo with some mates and the @Mazda Australia CX-5 Touring. A beautiful little cottage, great food, prestine nature, good company and a few days to properly switch off. Very much needed. Dorrigo is a great place to travel for a few days if you live and work in Sydney. #nsw #getaway #travel #dorrigo #sydneytrips

A lil banh mi run in Bankstown, Sydney

Man I used to think this curry was a** but now it’s pretty gas! Also high in protein

what a day cooking with the team at @SBS Food in Sydney! #cooking #creator #cher

It’s not about how big it is, but how good it tastes. 😏 Filipino Tortang Talong 🇵🇭 Masarap! #TortangTalong #FilipinoFood #Eggplant 🍆🍆

the only cheeks I’m keen to eat Nip’s Beef Cheek Curry Ingredients Curry powder * 1 tbsp coriander seeds * 1/2 cinnamon stick * ½ tbsp cumin seeds * 1 tsp fennel seeds * ⅓ tbsp black peppercorns * 4 dried Kashmiri chillies * 5 cloves * 4 green cardamom pods * 8 white cardamom pods * 2 strands mace * 1 star anise * 1 bay leaf * 4 pieces black stone flower * 6 pimento berries * 6–7 curry leaves Curry * 2 beef cheeks * Salt * Neutral oil * 1 large brown onion, roughly chopped * 4 garlic cloves, roughly chopped * 1 thumb-sized piece ginger, roughly chopped * ½ thumb-sized piece galangal, roughly chopped * 2 Thai green chillies * 1 stalk lemongrass, bruised * 1½ tbsp tomato paste * 1 L dashi stock * Chopped chives, to finish * Lemon juice, to taste Roux * 25 g butter * 25 g plain flour * ½ tsp turmeric * ½ tsp curry powder Method 1. Make the curry powder: Lightly toast all the curry powder ingredients in a dry pan until fragrant. Cool, then grind into a fine powder. 2. Sear the beef: Season the beef cheeks with salt. Heat a little oil in a heavy ovenproof pot and sear on both sides until nicely browned. Remove and set aside. 3. Build the curry: Add a little more oil, followed by the onion, garlic, ginger, galangal and green chillies. Cook for 2–3 minutes. Add the tomato paste and cook for another 2 minutes, then stir through the curry powder. 4. Braise: Add the dashi stock and lemongrass and bring to a simmer. Return the beef cheeks, cover with a cartouche and braise at 140°C for 3½–4 hours, until very tender. 5. Make the roux: Melt the butter, stir in the flour and cook briefly. Add the turmeric and curry powder and mix until smooth. 6. Finish: Remove the beef cheeks and bring the braising liquid to a simmer. Stir in the roux and cook until thickened. Season with salt and lemon juice. Return the beef cheeks and simmer for another 2–3 minutes. Serve with rice and finish with chopped chives. #cooking#cheff#cooking#cook

anyone keen to share?

what a day cooking some amazing Sri Lankan seafood, Jaffna style. Big up to my bro Siva & his mom. #srilankafood #seafood

Kangaroo sambal, inspired by one of the condiments my mum makes. No recipe for this one just yet because, honestly, this was very much an experiment, and it definitely needs a little refinement. But if you’re keen for the recipe, let me know. I might have to make it again and actually figure out what I did. 🤪 #cooking #chef #kangaroo #cook #condiment

Labneh Dip Ingredients 350 g labneh 1 tbsp olive oil 1/2 Lebanese cucumber Pinch of salt Handful of pomegranate seeds Lemon Jam 1 large lemon, zested and juiced 1/2 cup sugar 1/8 cup water Method 1. Thinly slice the Lebanese cucumber using a mandoline. Add a pinch of salt, give it a shake, and refrigerate for at least 30 minutes. 2. To make the lemon jam, add the lemon juice, zest, sugar and water to a small saucepan over medium heat. 3. Bring to a gentle boil, stirring until the sugar has dissolved. 4. Reduce the heat to low and simmer for around 45 minutes, stirring regularly, until the mixture darkens slightly and becomes thick and syrupy. 5. Transfer the jam to a container and leave it to cool completely. 6. Whip the labneh with the olive oil until smooth. Transfer to a piping bag and refrigerate until ready to serve. 7. When you’re ready to plate, loosen the lemon jam with around 2 tablespoons of warm water, or enough to turn it into a pourable syrup. 8. If the cucumbers have released a lot of water, lightly pat them dry with paper towel. 9. Pipe the labneh onto a serving plate and arrange the cucumber slices over the top. 10. Spoon over the lemon jam and finish with pomegranate seeds. Serve with sourdough or your favourite bread. #cooking #chef #mediterraneanfood #dip #easyrecipeideas

The greatest dessert in the world. To me anyway. Happy Father’s Day ❤️

nipcooks x Askal, Melbourne | 1.7.2026 🇱🇰🇵🇭 Kare & Curry. One night only, exploring two island cuisines and all the little places they meet. Great food, great people, a very full room. What a night. ❤️ Big love to everyone who made it. #chef #cooking #filipinofood #srilankanfood #finedining

Beef short rib biryani Biryani spice mix 2 tbsp coriander seeds 1 tsp black peppercorns 2 bay leaves 1 tbsp cumin seeds ½ cinnamon stick 1 star anise 3 mace pods 3 black cardamom ½ tbsp fennel seeds 4 dried Kashmiri chillies 12 green cardamom 12 cloves Toast on low heat for 5–7 mins, cool down, then grind. Beef 1 whole beef short rib plate (3 ribs) Salt 2 tsp turmeric 1 tbsp Kashmiri chilli powder 2 tbsp biryani spice mix ½ lemon, juiced 3 tbsp Indian yoghurt 3 large brown onions, sliced Ghee 2 large tomatoes 6 garlic cloves 2 thumb ginger 1 tbsp tomato paste 1 tbsp Kashmiri chilli powder 1 tbsp biryani spice mix Mint + coriander Rice + layering 300g aged basmati rice Pinch saffron + warm milk ½ tsp kewra water 1 tbsp ghee 1 slice lemon Method Remove the rib bones and roast at 180°C for 30 mins. Cover with water and simmer into a stock. Cut beef into large chunks and marinate with salt, turmeric, chilli, spice mix, lemon + yoghurt for 4 hrs. Fry onions until deep golden. Reserve the onions + some frying oil. Sear beef in ghee. Blend tomatoes, garlic + ginger and add with tomato paste. Cook 10 mins, add fried onions and cook another 15 mins. Bloom 1 tbsp chilli powder + 1 tbsp spice mix in some reserved onion oil and add to the beef. Add enough stock to almost cover, then mint + coriander. Cook covered on low for 2½–3 hrs until tender. Soak rice for 30 mins. Cook in heavily salted water with lemon until 75% done, then drain. Layer beef, then rice. Finish with saffron milk, kewra + ghee. Cover tightly and cook over a flat pan on the LOWEST heat for 45 mins - 1 hour. Look for steam release and aroma. Rest covered for 20 mins, then gently mix and serve with raita. #biryani #chef #cooking #cook #story

Southern Thai Dry Chilli Curry with Beef Short Ribs 3 whole beef short ribs Salt ½ tbsp coconut oil 2 tbsp coriander seeds 1 tbsp cumin seeds 8 Asian shallots 1 lemongrass stalk 6 garlic cloves 3 coriander roots 1 thumb-sized piece galangal ½-inch piece ginger ½ thumb-sized piece fresh turmeric 12 dried red chillies, soaked ½ tbsp Thai fermented shrimp paste Beef bone stock 3 makrut lime leaves 1 tbsp tamarind purée ½ tbsp xanthan gum, optional Coriander leaves + fried lemongrass, to finish Season the short ribs generously with salt. Toast the coriander and cumin seeds over low heat, then grind into a fine powder. Pulse the shallots, lemongrass, garlic, coriander roots, galangal, ginger, turmeric and chillies in a food processor until coarse. Transfer to a mortar and pestle, add the ground spices and shrimp paste, then pound for 10–15 minutes until well combined. Heat the coconut oil in a Dutch oven and sear the ribs well, allowing the fat to render. Remove and set aside. Add the curry paste to the rendered fat and cook for around 20 minutes until deeply fragrant and cooked down. Add beef bone stock, makrut lime leaves and tamarind, then return the ribs to the pot. Cover with a cartouche and braise at 150°C for 2½ hours. Remove the ribs, skim off excess fat and reduce the sauce until rich and concentrated. Thicken with a little xanthan gum, or alternatively add coconut milk and reduce until thick. Spoon the curry over the ribs and finish with coriander leaves and fried lemongrass.

the Italians get it.

Beef short rib biryani. Made in no particular style, following no particular rules. Recipe later this week. Took me 10 hours. I’m tired.

Feels pretty special falling in love with a curry, then getting to come to the place it comes from and cook it with produce this good. Jaffna is honestly a dream city for a chef — incredible markets, fresh local produce, and so much food culture packed into one place. Give me a kitchen here and I might never leave. 😮‍💨 Sri Lanka on My Plate - Season 3, Episode 4 A Love Letter to Jaffna Mutton Curry

This video is for every Amma (& thaththa) who packed love into a little packet of rice and curry. ❤️ #srilanka #childhood

living it! 🇱🇰

Mongolian Minced Beef Noodles Ingredients 400 g slightly fatty beef mince 250 g fresh lamian noodles 2 spring onions, whites and greens separated 1 small brown onion, thinly sliced ½-inch ginger, grated 5 garlic cloves, roughly chopped Handful choy sum, chopped 3 dried chillies Cornflour Peanut oil Beef marinade 2 tsp white pepper 2 tbsp Chinese cooking wine 2 tbsp soy sauce Pinch baking soda Sauce ¾ cup chicken stock 2 tbsp brown sugar 2 tbsp dark soy sauce 5 tbsp regular soy sauce To finish 2 tbsp cornflour slurry (1:1 cornflour and water) 1½ tbsp toasted sesame oil Spring onion greens Method 1. Mix beef with marinade ingredients and rest for 15 minutes. Lightly coat with cornflour. 2. Cook noodles according to packet instructions. Mix all sauce ingredients and set aside. 3. Get a wok piping hot with peanut oil. Add beef, leave untouched for 2 minutes to brown, then stir-fry until about 80% cooked. Remove. 4. Add more oil, then dried chillies, onion and spring onion whites. Add ginger and garlic and stir-fry for 1 minute. 5. Add noodles and toss for 20 seconds. Return beef, add sauce and toss over high heat for about 1 minute. 6. Add choy sum, spring onion greens and 2 tbsp cornflour slurry. Toss until glossy and thickened. 7. Turn off the heat, mix through toasted sesame oil and serve with extra spring onion greens. Shoutout to @thewoksoflife for the minced beef technique 👌🏽 #chef #cooking #cook #wok #takeout

The world needs more people like Rajini 🥹 Sri Lanka On my Plate | Season 3 | Episode 3 #srilanka #travel

Filipino-Style Salmon Kinilaw Serves 2–4 Ingredients 100 g sashimi-grade salmon 20 g sugar 30 g kosher salt 2 Asian shallots, thinly julienned 1 thumb-sized knob of ginger, thinly julienned 1 Thai green chilli, thinly sliced Green part of ½ spring onion, thinly sliced 150 ml thick coconut milk 2 tbsp cane vinegar, coconut vinegar or white vinegar Juice of 6 small calamansi Pinch of salt 2 tsp sugar Flaky salt, to finish Annatto oil, to finish Extra calamansi juice, to finish Method Coat the salmon evenly with the sugar and salt cure and refrigerate for 20 minutes. Meanwhile, thinly julienne the shallots and ginger, slice the chilli and spring onion, then soak them in ice water until crisp. Whisk together the coconut milk, vinegar, calamansi juice, salt and sugar until well combined. Rinse the cured salmon under ice-cold water, pat completely dry, then thinly slice. Arrange the salmon on a serving plate, season lightly with flaky salt, squeeze the coconut dressing around the fish, top with the crisp aromatics, drizzle with annatto oil, and finish with an extra squeeze of fresh calamansi juice. Serve immediately.

POV: you’re wintermaxxing dinner Braised Lamb Shank & Lotus Root in a Sri Lankan Curry Ingredients 2 lamb shanks 150g frozen lotus root 1 brown onion, roughly chopped 6 garlic cloves, roughly chopped 1-inch piece ginger, roughly chopped 3 Thai green chillies, split 1 sprig curry leaves ½ cinnamon stick 1 tsp cumin seeds 2 cloves 2 cardamom pods 1 tbsp tomato paste 1½ tsp turmeric 1½ tbsp Jaffna curry powder 1 stalk lemongrass 1 pandan leaf Chicken stock, enough to cover 60ml coconut milk Coconut oil Salt To finish: annatto seed oil + fried curry leaves To serve: steamed rice Method Salt the lamb shanks generously. Heat coconut oil in a heavy ovenproof pot and sear the lamb on all sides until nicely browned. Remove and set aside. Into the same pot, add cinnamon, cumin, cloves and cardamom. Add curry leaves, onion, garlic, ginger and green chillies and cook until softened. Add tomato paste, turmeric and Jaffna curry powder. Toast for about 2 minutes, stirring well. Add lemongrass and pandan, return the lamb to the pot and pour in enough chicken stock to just cover. Cover with a cartouche and braise at 160C fan-forced for 2 hours, or until the lamb is tender. Remove the lamb and strain the braising liquid. Return the liquid to the pot, add the lotus root and coconut milk, and simmer until the lotus root is just tender and the curry has reduced. Return the lamb and baste it generously in the curry. To plate, spoon the lotus root curry onto the plate, sit the lamb shank on top and finish with annatto seed oil and fried curry leaves. Serve with rice. 👨🏽‍🍳 #lambcurry #chef #cooking #curry #srilankanfood

The Portuguese arrived in Sri Lanka in 1505, hung around for over 150 years… and somehow forgot to leave Serradura behind. 😭 Honestly, there’s barely a recipe. Whip cold thickened cream, add condensed milk and vanilla to taste, then whip again until thick and fluffy. Crush some Maria/Marie biscuits, then alternate layers of biscuits and cream. Finish with more biscuit crumbs on top. That’s literally it. Serve immediately. Light, creamy, refreshing, and easy enough for a kid to make. Thanks Portugal. Would’ve appreciated this recipe a few centuries earlier though. #easyrecipe #dessert #cook #chef #portuguesefood