Tarte flambée
In the world of flatbread, it doesn't get much easier than this.
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How to make ratatouille with Damien Pignolet
Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.
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Tarte à la tomate
This bright red tomato tart is quick to make and perfect for your autumn picnic spread.
Does Newcastle have Australia’s best éclair?
Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.
Why terrines are perfect on hot days
Nothing says summer on a plate quite like a terrine, writes Fergus Henderson, as he presses the flesh.
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French cuisine heats up in Brisbane
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Jaques Reymond’s délice soufflés of fromage blanc
A triple cheese threat, Jaques Reymond combines cottage cheese, Gruyere and ricotta for ultra light and fluffly délice soufflés.
Peter Doyle’s lobster with artichoke hearts
This was a popular dish at Peter Doyle’s Palm Beach restaurant, Reflections, in the ’80s, using the local-area Palm Beach lobster. “It was delicious then and it’s still delicious today” says Doyle, now chef at Est in Sydney.
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Felix
REVIEW The Merivale group’s homage to the French brasserie is well realised. The faithfully recreated room, which could so easily be a tired cliché, is full of energy and movement and has a lightness to match its urban surrounds. A friendly, enthusiastic floor team does a great job on the perennially busy floor. Classic dishes […]
Du Fermier
REVIEW Menu? Who needs one? Not Annie Smithers. She rustles up the day’s spread with picked-that-day ingredients from her massive kitchen garden. Everything else – Suffolk lamb, duck, fish, Sher wagyu – comes from local suppliers who breed free-range and ethical meats. Do book if you want to secure a seat at one of the […]