Tarte Flambee (Flammekueche)
This traditional flatbread from Alsace is so easy to make, perfect for when friends drop by. Pepe Saya creme fraiche forms the perfect base for a topping of speck and caramelised onion.
The first time I tasted Morgan McGlone’s buttermilk biscuits, I was in heaven! I think of these essentials of the Southern table as ‘naughty scones’ because they’re rich with Pepe Saya butter too!
An Indian friend taught me to make this delicious Indian dessert. They’re even better made with Pepe Saya ghee, which Indian chef Ajoy Joshi says is the best in Australia!