Everyone must have tried to serve, or been served, duck a l’orange at a dinner party at some point! Well, this is my new and improved version — it’s quicker to make and using the marmalade gives a lovely sticky
... [read more]Have you ever wondered how the French make entertaining at home look so effortless? Join Australia’s favourite French chef, Manu Feildel, as he guides you through his second book and one hundred classic bistro recipes that will expand your dinner
... [read more]Tarte aux poires bourdaloue This tart takes me back to my time as an apprentice as though it were only yesterday. It also reminds me that a dish doesn’t have to be complicated to be truly great. The combination of
... [read more]Kingfish a la grenobloise A classic French combination given an Aussie twist by using kingfish. It makes a really quick but classy main course for lunch or dinner. The delicious hiramasa (farmed kingfish from South Australia) we now have is
... [read more]As a Camp Quality Supper Club at Home ambassador, Manu shows Camp Quality kids how to make mayonnaise from scratch!
... [read more]Quiche Lorraine de ma maman A traditional quiche Lorraine is a great simple dish and I think it should be kept that way. I’m not a huge fan of the trend to throw everything into a quiche, so I think
... [read more]A delicious mussel & saffron pie from from Manu’s first book – Manu’s French Kitchen.
... [read more]Manu calls on some old gypsy skills to get into the bar and whip up his Jamaican coffee for Boys Weekend.
... [read more]