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Classic stews
In his very first Cheflix masterclass, Roel Sieverink takes you on a flavourful journey through the art of slow cooking. Think French classics with a modern chef’s touch. Rich, comforting dishes that simmer gently and are made to be shared. With his calm approach and sharp eye for detail, Roel shows you how to create depth, balance and texture without overcomplicating things. From essential techniques to clever finishing touches, you’ll learn how to elevate familiar dishes to something truly special. Curious which stews and sides are on the menu? We’re keeping that under wraps for now. But trust us: this is comfort food at its finest. A masterclass full of calm confidence, classic skill and a dash of creative flair.
Fine dining at home
Thomas Diepersloot from restaurant Fine Fleur earned his stripes with Jacob Jan Boerma, a familiar face on our platform, where he started out in the kitchen as a young lad. He’s here to get you ready for the holidays, so you can impress all your guests at the highest level. In this masterclass, he takes you into the world of fine dining, but right in your own home. Thomas started his career in the kitchen at De Leest and is now the head chef of a Michelin-starred restaurant. He knows better than anyone how to build flavors to perfection and present dishes as if they were true works of art. With thoughtful combinations, innovative techniques, and practical tips, Thomas effortlessly elevates your cooking skills to the highest level. With the holidays approaching, this is your chance to dazzle at home like a real chef.
Porcini
Fragrant, earthy, and intensely flavorful, porcini mushrooms have been a beloved delicacy in Italian cuisine for centuries. In this masterclass, chef Mario Marini takes you deep into the forests of Borgotaro, the birthplace of this extraordinary mushroom. You’ll learn where and how to forage it, how to clean it without damaging its delicate texture, and how to prepare it in a variety of ways. Whether sautéed, fried, folded into a risotto, or served atop freshly rolled tagliatelle: the possibilities are endless. Which recipes will be featured? That remains a surprise for now. But one thing’s for sure: you won’t want to miss it.
Südtiroler küche
In the first part of 'Die Südtiroler Küche', Thomas Ortler takes you back to his childhood in South Tyrol, where cooking began beside his grandmother’s stove. Thomas grew up in the mountain village of Vinschgau, surrounded by wild herbs and the aroma of stews simmering for hours. After years working in renowned kitchens across Europe, he returns in this masterclass to his roots. He reveals the pure flavors of South Tyrolean mountain cuisine, dishes that combine simplicity and depth. Think of a refreshing dandelion and potato salad, tender cheese and nettle dumplings, and Hanni’s sour tripe soup, a timeless classic refined in his own way. The traditional Schöpsernes, slow-cooked lamb rich in flavor, and the delicate Vinschger Schneemilch also make an appearance. Thomas then takes you further down the valley, where the Alps gradually give way to Italy. There, you’ll taste Mediterranean influences in dishes like pasta e fagioli del nonno, vitello “trotato” with smoked trout, pear risotto with gorgonzola, and pumpkin gnocchi with alpine cheese and speck. A tribute to his home, his roots, and the taste of South Tyrol.
Gastronomy at home
Jacob Jan Boerma, a familiar face on our platform is back with a brand-new masterclass. Building on his previous courses, this time he transforms the everyday meal into something truly festive. No one masters the art of turning a simple weeknight dish into a spectacular plate quite like Jacob Jan. Perfect for anyone with little time, but a taste for something special. Quick, flavourful and surprisingly refined, just the boost your weekday cooking needs. It’s easy, festive, and exactly what you need to break up the week.