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Choux wreaths with burnt-honey cream, raspberries and sesame praline
This is one one impressive - and delicious - dessert.
Crème brûlées
A crackling top, a silky custard middle. You can't go wrong with this French classic.
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Restaurant Dan Arnold
Come for the tasting menu, stay for the snacks.
Le Rebelle
For fans of new-wave French cuisine.
French toast
Mornings just became a lot sweeter.
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How to make béchamel with Jacques Reymond
A little know-how equals better lasagne, cauliflower cheese and croques monsieur. Chef and doyen of French cooking Jacques Reymond shows how to achieve that silky-smooth result.
Review: Melbourne’s Chancery Lane is bringing aspic back
At Scott Pickett’s smooth new clubhouse expect old-school French flavours, reworked for the modern day.
The Damien Pignolet method for better beef Bourguignon
So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.
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Sweet and buttery brioche recipes (and other brioche spin-offs)
Bread, but make it all rich and buttery.
Soufflés: the impossible made possible
Fluffy results of the sweet and savoury kind.