Join Camp Quality for ‘Dine at Mine’ 2014

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

... [read more]

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

... [read more]

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

... [read more]

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

... [read more]

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

... [read more]

Behind the Scenes: Filming in France!

If you’re in Australia you may have caught the first two parts of my new show, My France with Manu, earlier this year. I’m excited to tell you that a few weeks ago we were off once again to shoot

... [read more]

Tomato, Goats Feta and Basil Quiche with Shortcrust Pastry

Quiche tomate cerise, basilic et fromage de feta I enjoy quiches straight out of the oven, as well as cold the next day. Just make sure you don’t overcook your quiche to keep it lovely and moist, otherwise it won’t

... [read more]

Crepes with Lemon Sauce

Crêpes au citron My mother’s favourite dessert crepe, this is another perfect example of how simple can be great. Serves 4 INGREDIENTS 2 free-range eggs 3 teaspoons caster sugar 200 ml milk pinch salt 1/2 vanilla pod, halved lengthways, seeds

... [read more]