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  1. PALATE Video Magazine palatevm.com
    Little pockets of colour popping up on trees all over Victoria. Apples, quince, persimmon. Dehydrated, rolled up, yum.

    Original score by Ben TD openswimmer.com

    # vimeo.com/128839015 Uploaded 420 Plays / / 0 Comments Watch in Couch Mode
  2. A visual Chocolate Chop Oatmeal cookie recipe

    Read more at: photogabi.com/oatmeal-chocolate-chip-cookies/

    filming, editing & music: Gabi Bucataru
    Special thanks for Mr Dean Skuldt for the help on bass and mandolin.

    # vimeo.com/128626830 Uploaded 365 Plays / / 3 Comments Watch in Couch Mode
  3. A walk down memory lane as Peter talks about his love for mussels, a chilli addiction and cooks with beer.

    Produced by Exposure exposure.ph/
    Director : Geraldine Carney
    Director of Photography : Geraldine Carney
    Editor: Peter Carney
    Music : Chris Zabriskie, NirvanaVEVO chriszabriskie.com/

    Ingredients

    Chilli jam:
    1 white onion, diced
    2 red peppers, diced
    4 garlic cloves, peeled and whole
    3 red chillies, whole
    200g cherry or small tomatoes
    60g brown sugar
    75ml fish sauce
    25ml olive oil

    Mussels:
    2kg fresh mussels, cleaned
    1 bunch of fresh coriander, roughly chopped
    200ml coconut cream
    1 bottle of beer we used San Miguel pale pilsen but any good beer will do
    125g chilli jam
    2 limes cut into quarters we used calamansi a local Filipino native lime.
    1 red chilli

    For the chilli jam:
    Heat the oil in a wok sauté the red peppers and onions until they are dark in colour.
    Add the garlic and chillies and sauté for a further 10 minutes.
    Add the tomatoes and cook for another 5 minutes.
    Add the sugar and fish sauce, lower the temperature and simmer for 10 minutes.
    Remove from heat, transfer to a blender and blitz to a smooth purée – refrigerate until needed.

    The chilli jam can be frozen or kept in the fridge and can be added to any dish that needs a little kick!

    For the mussels:
    Heat a little oil in a wok or large saucepan until smoking hot add the chilli jam and cook for a few minutes to release all the aromas and flavour.
    Pour the bottle of beer into the wok and bring to a boil.
    Add the mussels, stir and cover with a lid – this will steam the mussels. Cook for 3-4 minutes until the mussels have opened.
    Add the coconut cream, stir and bring to the boil.
    Sprinkle the mussels with coriander and a fresh chilli over the top and serve in the wok in the middle of the table with lime wedges and bread to dip in the sauce!

    Exposure
    exposure.ph
    facebook.com/exposureph
    instagram.com/exposure_ph
    twitter.com/exposureph

    Peter Carney
    instagram.com/p3tercarney

    Geraldine Carney
    instagram.com/gerald_carney

    # vimeo.com/127563053 Uploaded 333 Plays / / 0 Comments Watch in Couch Mode
  4. Director : Massimo Zambiasi
    Director of Photography : Cristiano Casone
    Food Designer : Elisa Lanci
    Set Designer : Daniela Bennati
    FX : Patrizio Todisco
    Color Grading: Daniel Pallucca
    Graphics: Gianluca Recalcati
    Music : Federico Zambiasi
    Technical equipment: Table Spot

    # vimeo.com/114555971 Uploaded 645 Plays / / 3 Comments Watch in Couch Mode
  5. Director : Massimo Zambiasi
    Director of Photography : Cristiano Casone
    Food Designer : Elisa Lanci
    Set Designer : Daniela Bennati
    FX : Patrizio Todisco
    Assistant director: Lora Had
    Color Grading: Daniel Pallucca
    Graphics: Gianluca Recalcati
    Music : Federico Zambiasi, Yussef Kafel
    Technical equipment: Table Spot

    # vimeo.com/121537339 Uploaded 1,164 Plays / / 1 Comment Watch in Couch Mode

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Luke Ross

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