Café de Paris Butter (Beurre Café de Paris) Join my small-group Swiss food & wine tour to discover more classic Swiss recipes! Café de Paris butter was created in the 1930s in Geneva and made famous there in the early ‘40s at the Café de Paris, where it’s still served today. Although it appears on […]
Shortcrust Pastry Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Shortcrust pastry, called pie crust pastry in America, is one of the classic pastries and the easiest to make. It’s known as pâte brisée in traditional French cooking and all the names refer to its use, for sweet or […]
Saint-Pierre Meunière Like Saint-Pierre Meunière? You’ll love my online French cooking class! Meunière sauce is a French classic that’s especially popular with flat fish, sole meunière being the most traditional. Sole can be hard to come by in Sydney, so I serve my meunière sauce with another beautiful fish that’s also popular in France, Saint-Pierre […]
Grilled Corn with Ajilimójili Butter Like this recipe? You’ll love my online Caribbean cooking class! Ajilimójili is a garlicky Puerto Rican sauce traditionally served with grilled seafood, meat or vegetables – the name literally means ‘garlic sauce’. I’ve turned it into deliciously spicy ajilimójili butter to slather onto grilled corn. This recipe makes plenty of […]
Fettuccine Alfredo Enjoy classic Roman pasta on my small-group Southern Italian food & wine tour starting in Rome! Fettuccine Alfredo is the simplest of pasta dishes, and the one that proves the supreme importance of pasta cooking water as the secret ingredient in any pasta sauce. This classic Italian pasta is named for Alfredo di […]
Date Ma’amoul Like this recipe? You’ll love my online Lebanese cooking class! I love these Ramadan date cookies, also called qrass bil-tamr. They’re similar to shortbread with a date filling and are an essential part of Ramadan feasts in Lebanon. They’re also enjoyed by Middle Eastern Christians as part of Easter celebrations as well as […]
Bagna Cauda Join my food & wine tour to Italy to discover more Italian regional specialties! From the landlocked region of Piedmont – pressed against the Alps in north-western Italy – bagna càuda was originally a peasant dish that made the most of winter’s limited vegetables by dressing them in a rich garlicky sauce. Bagna […]
Prawns with Bottarga Butter Like this recipe? You’ll love my online Italian cooking class featuring the food of Sardinia! Prawns with bottarga butter is perfect for a quick and tasty dinner – especially if you keep a roll of bottarga butter in the freezer! Use this recipe as inspiration for all sorts of flavoured butter […]
Salmon Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too as you’ll see in this salmon bisteeya. A seafood version is even quicker and easier to make than […]
Potted Trout Like this recipe? You’ll love my online British cooking class! Potting is an old English technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot (this the […]
