Sauce au Poivre

Sauce au Poivre

Steak with black pepper sauce is a perennial bistro favourite, but that doesn’t mean you can’t recreate it at home. Be generous with the pepper, if you’re going to make a luscious peppercorn-spiked cream sauce it needs to taste like

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How to Crack Pepper without a Grinder

A good pepper grinder is an invaluable tool for quickly seasoning food, but this is a method I’ve used in commercial kitchens for years to crack a lot of pepper very quickly. It’s perfect for any recipe — such as

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How to dice shallots like a pro

Finely chopped shallots are a key ingredient of many French sauces, and achieving a delicate dice shouldn’t be daunting or time consuming. With a few simple techniques you can be dicing like a pro — just remember to use a

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Join Camp Quality for ‘Dine at Mine’ 2014

I often say “food is pleasure, live to eat don’t just eat to live” and this August inviting mates around for a meal can help kids with cancer live a better life. Dine at Mine is a yearly event to

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Sauce Bordelaise

The French love their red wine but the Aussies do too. Sauce Bordelaise, a classic red wine sauce, marries the sweetness of caramelised shallots with a touch of acidity from a full bodied red like Shiraz. Served over a medium-rare

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A feature in SBS Feast Magazine and a special Subscription Offer for fans

I’m excited to have a feature article in the August issue of SBS Feast Magazine, and to have a chance to share a bit about the dream behind my new restaurant, Le Grand Cirque. Le Grand Cirque, in Melbourne’s South

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Sauce Beurre Blanc

A few months ago I posted a sneak peek over on Facebook of a new project I was working on… today I’m excited to start sharing it with you! I’ve recently shot a series of some of my favourite classic

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Giveaway: Greystone wine & a signed copy of “French for Everyone”

“I cook with wine, sometimes I even add it to the food.” – W.C. Fields Wise advice if you ask me, and in celebration of new adventures and good friends I have a signed copy of my new book, French

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