Where to start with French beef cuts
Butcher Richard Gunner is on hand to explain the differences between bavette, onglet and queue de boeuf.
Artichoke Niçoise salad
A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.
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Mocha religieuses
Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.
Spring corn and bacon soup with crème fraîche
This super-smooth and velvety spring corn and bacon soup is a fresh and light soup perfect for a windy spring day.
Paddington’s Guillaume is closing
Guillaume will serve its last soufflé at the end of this year.
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Anzac macarons
Here, the French macaron combines with the rolled oats and golden syrup of the traditional Australian Anzac biscuit - perfect with a cup of tea.
Ladurée opens its first Melbourne store
The French patisserie known world-wide for its macarons has made the move south.
What is lovage – and how do you use it?
Every bit of this tall leafy herb can be eaten - Lennox Hastie says it adds a musky spice when scattered over eggs or cooked in pasta dough.
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Mustard and cheddar gougères
Mustard and cheddar provide a little extra kick to these gougères - perfect with a glass of Champagne.
Beignets
A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.