Creme Brulee aux Pruneaux et Armagnac
Creme Brulee aux Pruneaux et Armagnac
When you think about French desserts, what’s the first thing that pops into your head? Creme brûlée of course! This is my slight variation on the classic dish adding sweet prunes and armagnac. The most important thing about making a
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Kingfish and Bean Salad
I love the flavour and texture of kingfish, especially when it has a crispy skin. The white bean salad is an easy way to dress up a simply cooked piece of fish. You can by hiramasa — South Australian-farmed kingfish
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Stuffed Tomatoes
At home, when i was growing up, Mum would serve this in winter, using big, juicy tomatoes from the south of France. It’s quite filling, especially served with plenty of bread to dunk in the pan juices. I use minced
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Basque-Style Chicken Stew
This is such a beautiful way to cook chicken. It features some beautiful flavours from the Basque region of France — the capsicum and a type of chilli called Espelette. In the Basque region, you would see houses covered with
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Pain Perdu with Vanilla Ice-Cream & Figs
This version of French toast is a mix between the traditional version and a good English bread and butter pudding. The caramelised figs add a beautiful sweetness to this dessert.
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Braised Lamb Shanks with Red Wine
The way the sauce reduces in this recipe to a sweet, sticky mix is pure comfort on those cold winter nights. Make sure you cook the shanks until the meat is almost falling off the bone and the sauce is
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Cherry Clafoutis
Clafoutis is a straightforward dessert to make, but be careful not to overcook as the batter will turn tough. Individual servings of this dessert look impressive for a dinner party. It must always be served warm though — never cold
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Gnocchi with Taleggio Cheese & Pancetta
The French version of gnocchi is made with choux pastry rather than potato so they are much lighter than the Italian counterpart. If you’ve made gnocchi before, you’ll notice the French method is different — you pipe then cut the
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