Steak frites with béarnaise sauce
Guillaume Brahimi recipe for steak frites with béarnaise sauce for Gourmet Institute.
Guillaume Brahimi’s passionfruit soufflés with vanilla anglaise
Guillaume Brahimi recipe for passionfruit soufflés with vanilla anglaise.
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Pistachio vacherin
Velvety pistachio ice-cream sandwiched between rounds of meringue? A perfect way to cap off a meal.
Smoked trout omelette
Fast recipe for smoked trout omelette.
Crème brûlée
Recipe for crème brûlée by Pete Evans.
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Pork hock croque-monsieur
Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.
Pear and vanilla soufflés with apple sorbet
The creamy yet airy consistency of this soufflé contrasts beautifully with the texture and bright flavour of the apple sorbet.
Onion and bacon soup with mustard and cheese crust
Recipe for French-style onion and bacon soup with mustard and cheese crust.
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Quick pear tarte Tatin
Fast French dessert recipe for pear tarte Tatin.
Café Nice, Sydney restaurant review
Café Nice has stayed true to its Provençal brief, but a talented new chef has made this sunny slice of the south shine all the brighter, writes Pat Nourse.