Eggs are such a versatile ingredient, adding texture, flavour and depth to sweet and savoury dishes from across the globe. Hen eggs, duck eggs, quail eggs, we love them all. Here are some of my favourite egg recipes.
Grilled Asapagus with Sauce Maltaise Like this recipe? You’ll love my online French cooking class featuring the Food of Provence! Spring brings so many wonderful ingredients together, including two of my favourites, new season asparagus and blood oranges – and I love to combine them in this dish. Being one of the classic ‘mother sauces’ […]
Nasi Goreng Sometimes you want to spend all day in the kitchen cooking up a storm; and sometimes you just want a quick and easy meal using what’s on hand. Either way it has to taste great, right? For the quick and easy times, I love good pantry staples. I always seem to have leftover […]
Potato Salad Potato salad is my go-to dish for picnics, barbecues and any family gathering, it’s delicious with virtually everything, including veal schnitzel. For me, hard boiled eggs are a must; the yolks break up a little and add their creaminess to the dressing. Pancetta is optional, I like its saltiness, but you can make […]
Huevos Rancheros Meaning eggs cooked rancher-style, huevos rancheros is a classic Mexican breakfast which, at its most basic, consists of fried eggs with a spicy tomato sauce and tortillas. It also often includes a bit of a fry-up that can be as simple or as complex as you like; I love black beans and corn […]
Easy Sauce Béarnaise Sauce Béarnaise is the classic accompaniment to roast beef. It’s named for Béarn in southwestern France, the birthplace of Henri IV, although the rather tenuous connection seems to be that it was created around 1830 at a Parisian restaurant called Pavilion Henri IV, rather than any association with Béarn itself. Correctly it’s […]
Crème Caramel The best recipes are simple yet impressive, like this French classic. Best of all it’s made ahead of time and just whipped out of the fridge when you’re ready to serve. Two tips help ensure crème caramel success: dissolving the sugar in the eggs means you beat them less giving a more delicate […]
Savoury French Toast French toast is the only dish I remember Dad teaching me to make. He didn’t cook often, though he did love to eat and, like me, I think he preferred savoury to sweet. When we made French toast we served it with sliced tomato and crisp bacon, not the maple syrup often […]
‘Nduja Strozzapreti This very versatile recipe is built around Calabria’s fiery, spreadable salami called ‘nduja (see FAQ below); it’s available from most delis and my favourite is from Salumi Australia. I’ve made this dish without the chicory (just eggs) and without the eggs (just chicory), but like it best with both. The name chicory is […]
Classic Pavlova Let’s skip the Australia vs New Zealand debate and just agree that this popular dessert (as light as the ballerina Anna Pavlova), is delicious and much easier to make than it looks. The secret to a light crisp shell and marshmallowy centre is the vinegar and cornflour, plus letting it cool completely in […]
Truffle Sandwich & Soft-Boiled Egg Truffles are one of winter’s great delights! These little black nuggets with the unmistakable aroma cost upward of $2,500/kilo – but you only need a few grams for an indulgent breakfast treat and you can order a small one online for around $75 (with delivery) from Fish River Truffles near […]
