Fast French recipes

Food director Emma Knowles and food editor Lisa Featherby bring bistro classics and hearty French fare to the home kitchen, ready to eat in about 30 minutes.

Duck livers on toast

Duck livers on toast

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PHOTOGRAPH BEN DEARNLEY

Swordfish Provençal

Swordfish Provençal

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PHOTOGRAPH BEN DEARNLEY

Crab and herb omelette

Crab and herb omelette

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PHOTOGRAPH BEN DEARNLEY

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Mushroom soup

Mushroom soup

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PHOTOGRAPH BEN DEARNLEY

Sausage with green lentils

Sausage with green lentils

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PHOTOGRAPH BEN DEARNLEY

Croque-monsieur

Croque-monsieur

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PHOTOGRAPH WILLIAM MEPPEM

Onion-braised sausages with Paris mash

Onion-braised sausages with Paris mash

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PHOTOGRAPH WILLIAM MEPPEM

Salade Lyonnaise

Salade Lyonnaise

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PHOTOGRAPH WILLIAM MEPPEM

Leek and chèvre soufflé omelette

Leek and chèvre soufflé omelette

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PHOTOGRAPH WILLIAM MEPPEM

Herbed ocean trout en croûte

Herbed ocean trout en croûte

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PHOTOGRAPH WILLIAM MEPPEM

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Duck livers on toast

Swordfish Provençal

Crab and herb omelette

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Recipes from Australia’s best chefs

15 shortbread recipes for all your biscuit needs

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49 of our best Thai recipes to master

12 rich beef cheek recipes

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50 best dinner ideas to dial up the flavour (but not the labour)

72 perfect prawn recipes

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Our favourite Neil Perry recipes

40 sweet tart recipes to brighten your day

65 of our best vegetarian recipes

20 ways with whisky

Mushroom soup

Sausage with green lentils

Croque-monsieur

Onion-braised sausages with Paris mash

Salade Lyonnaise

Leek and chèvre soufflé omelette

Herbed ocean trout en croûte

Duck livers on toast

Swordfish Provençal

Crab and herb omelette

Mushroom soup

Sausage with green lentils

Croque-monsieur

Onion-braised sausages with Paris mash

Salade Lyonnaise

Leek and chèvre soufflé omelette

Herbed ocean trout en croûte

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