Vive La France! The country that brought us Parisienne bistro classics and lesser-known regional dishes from the sunny Provençe through Spanish-influenced Basque and the Germanic Alsace. Here are some of my favourite French recipes.
How To Clean Snail Shells Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes In the French dish of snails in garlic butter (escargots à la Bourguignonne) the snails are traditionally served in the shell. Snail shells can be purchased from specialty stores and online ready to be used. They […]
Champagne Cocktails There’s nothing like bubbles to get everyone in a party mood. While Champagne is the traditional fizz of choice, sparkling wines from other French regions, Italy, Australia and New Zealand can also do the job. Join me on a Food & Wine Adventure soon! Often at a fraction of the cost too, especially […]
Sauce Gribiche Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I love this deliciously easy variation on tartare sauce, made using cooked egg yolk instead of the usual raw egg. Parsley is traditional but you can add other herbs – I take inspiration from Matt Moran who uses chervil […]
Black Truffle Ice Cream Like truffles? Join me for a hands-on truffle hunting food & wine weekend! One of the best ice creams I’ve ever tasted was made by Tim Pak Poy at Claude’s in Woollahra in the early 2000s when Australia’s first truffles were harvested. It was flavoured with violets and black truffle. Inspired […]
Rouille (Spicy Mayonnaise) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! The more I research rouille the more confused I become. Even the most respected experts seem to disagree on what should go into this classic Provençal sauce that’s traditionally served with bouillabaisse. The only thing I can […]
Pistou (Provençal Pesto) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Pistou is the Provençal cousin of Liguria’s pesto, though it doesn’t contain any cheese or nuts and – unlike a classic pesto alla Genovese – the garlic in pistou packs a real punch. On its own as […]
Aïoli Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Aïoli, the butter of Provence, is so much more than garlic mayonnaise. In Provence aioli is the centre of a grand feast of raw and steamed vegetables, boiled eggs and, often a little poached fish, called Le Grand Aïoli. […]
Crème Anglaise (Vanilla Custard) Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crème Anglaise (a.k.a. vanilla custard) is a versatile pouring custard that’s typically served with fruit desserts, such as crumbles and pies, and often poured into sweet soufflés at the table. As the name suggests, French speakers consider […]
How To Make Croutons Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Croutons (croûtons in French) are a good way to use up stale bread and are great with dips, soups or tossed through salads. The name crouton is a diminutive of the French croûte, meaning crust. Originally crisped […]
How to Fix Broken Mayonnaise or Aïoli Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes If you’re making mayonnaise or aïoli and it breaks or splits it will look curdled with the oil separating from the mixture. This is more likely to happen if the eggs are too cold […]
