Posts Tagged ‘Cookbook’

Braised Beef Cheeks with Carrot Puree

Joues de Boeuf Braises et Puree de Carotte This carrot puree is based on a French dish called ‘Vichy carrots’, named after the French town of Vichy. This town was famous for its carbonated water, which was traditionally used in

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Chewy Walnut & Caramel Tart

Tarte aux Noix et au Caramel Mou This tart was created by my head chef at L’étoile, Troy Spencer. Troy and I have worked together for some time now. We have a really great connection, as we both share the

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Quail & Chestnut Pies

Pithiviers de Cailles et Marrons A pithivier is usually a sweet puff-pastry-based pie enclosing a fruit or almond frangipane filling. I have given it a savoury twist here, filling the pastry with chicken and quail mousse, chestnuts and cabbage. While

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Mini-Manu!

Manu’s mini-me talks about Manu’s French Kitchen – the mini version!

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Manu’s French Bistro plus a Goat Cheese and Beetroot Salad

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

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Pear and Almond Tart

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

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Pan Roasted Kingfish with Lemon, Caper and Crouton Butter Sauce

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

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My Mum’s Quiche Lorraine

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

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