Creamy goat's curd and crisp spring vegetables come together in this herbaceous French salad.

A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.

Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.

Here, the French macaron combines with the rolled oats and golden syrup of the traditional Australian Anzac biscuit - perfect with a cup of tea.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

This pork terrine from Melbourne restaurant France-Soir is perfect when teamed up with cornichons, a crusty baguette and a little red wine.

Chocolate is hard to go past, but wait 'til you tried this strawberry version.

This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue.