Restaurant Hubert’s crème caramel
Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."
Restaurant Hubert’s chicken fricassée
Restaurant Hubert's recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.
Native ad body.
Sponsored by %%sponsor_name%%
Restaurant Hubert: the game plan
The space is huge and the hype is overwhelming. We've tried (nearly) everything on the menu to bring you a fail-safe guide to eating and drinking at one of the year's most-anticipated restaurants.
Restaurant Hubert’s kimchi gratin
A Korean take on a French classic by Restaurant Hubert.
Buvette opens in Hotel Realm, ACT
A newcomer to Hotel Realm in Barton, Canberra, Buvette’s playlist contains more Bruni than Bardot, more Prichet than Piaf. It’s in keeping with what’s leaving the kitchen pass – modern, lighter and more stylised versions of French bistro classics. Ham hock terrine, for instance is chunky and well-seasoned and served with pistachio nuts and capers, […]
Native ad body.
Sponsored by %%sponsor_name%%
Ice-cream beignet sandwiches with chocolate sauce
Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?
Fennel gratin
Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.
Chocolate brioche
This chocolate brioche is perfect for an Easter brunch - the dough proves overnight so it's ready in the morning to be rolled, baked and eaten warm.
Native ad body.
Sponsored by %%sponsor_name%%
Cherry, almond and yoghurt tart
The base of this tart is brioche-like in texture, with a beautifully buttery flavour.
Whiskey pies with butterscotch sauce
A cracker recipe from Melbourne's Le Bon Ton.