French cooking made easy… but still delicious!
Manu Feildel's new cookbook is introducing Australians to French recipes.
3
06, 2014
6
02, 2014
Sink your teeth into the history of French pâtisseries
We are uncovering the origins of some of France's famous delicacies. The history of French pâtisseries is harder than you might imagine.
24
01, 2013
French baking secrets: A Gabriel Gaté-inspired office bake-off
Having grown up in the Loire Valley with 50 fruit trees in his garden, Gabriel is nostalgic when it comes to using fresh fruit in his recipes. When I interviewed him earlier in the month he said that he believed that in Australia we don’t make the most of our fresh fruit in desserts enough.
10
01, 2013
Interview: Gabriel Gate – heavily accented French desserts
Writing a book is a beautiful exercise and an evolution in itself. You have to do lots of research, testing and constantly have to learn new techniques. It’s almost like doing a PhD; you have to come up with something new and exciting. But cooking is something that is yours and that is why it is so special.
13
12, 2012
Launching the heart of France
Bennett was there to conduct an experiment: Could the family live only on French food, as it existed, 100 years ago?
12
12, 2012
Meet the Pope of French cooking
“I would like to be remembered for creating the school and the Bocuse d’Or,” says Bocuse, referring to the Institut Paul Bocuse – the impressive culinary and management school he created in 1990. With state of the art equipment and exceptional staff, the school attracts students from over 35 countries.
26
11, 2012
Secrets to creative French cuisine at La Petite Maison
La Petite Maison offers several classes a month, each focused on a specific theme or particular seasonal ingredient. The programs have been running for over five years and judging by the number of attendees, it is obvious that he has developed a loyal following.
3
10, 2012
Le cupcake, so trendy in France !
Le cupcake est devenu un véritable phénomène de mode en France. Un simple coup d’œil aux devantures des pâtisseries suffit à se rendre compte qu'ils sont désormais partout. Mais qu'ont-ils de si particulier ?
27
08, 2012
The best of French in Melbourne: Let them eat… macarons
The macaron’s precise origins are debatable, and it may never be known who exactly dreamed up the concoction of meringues laced with almond buttressing. Judging by the millions of them eaten yearly, they will keep on their merry, flamboyant way for years to come.
23
08, 2012
The weird and wonderful French summer
Summer is a time for the weird and wonderful in France. And I don’t mean things like Paris Plage where a beach is recreated in central Paris. Or the French penchant for all going on holiday at the same time in August.
