Warren Turnbull’s spiced financières with poached pears and vanilla ice-cream
Warren Turnbull's take on the French cake, gussied up with five-spice.
Flour and Stone’s salted caramel chocolate éclairs
Sometimes nothing else will do.
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Flour and Stone’s Paris-Brest
The choux-pastry dessert that's dressed to impress.
This chocolate soufflé is what dreams are made of
It's simultaneously rich and feather-light.
Classic French onion soup
Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.
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How to make crème caramel
Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.
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The gourmand’s guide to France
Indulge a passion for food and history with a journey that takes you on an epicurean adventure through some of the most beautiful regions of France.
Lobster Australienne by Mary’s Underground
This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.
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An expert’s guide to making crème pâtissière
Nicolas Poelaert of Choux Patisserie is a master of éclairs. Here, he talks us through an essential component.
How to make (and say) kouign-amann
In the grand tradition of French pâtissiers, Catherine Adams makes the classic buttery Breton pastries - a piece of cake once you know how.