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Tartiflette | The tartiflette is a dish from the French Alps Regions, using reblochon, a famous French cheese. Made traditionally in winter, this is a truly indulgent dish, which is usually best appreciated after a strenuous morning on the ski-slopes – or at least a brisk winter’s morning walk. Matthieu Mégard is a French cheese maker. In 2010, he founded L’Artisan Cheese located at Timboon’s Farmhouse cheese, in the Otways. He produces cheeses according to the tradition of his alpine French…

Tartiflette

Tartiflette | The tartiflette is a dish from the French Alps Regions, using reblochon, a famous French cheese. Made traditionally in winter, this is a truly indulgent dish, which is usually best appreciated after a strenuous morning on the ski-slopes – or at least a brisk winter’s morning walk. Matthieu Mégard is a French cheese maker. In 2010, he founded L’Artisan Cheese located at Timboon’s Farmhouse cheese, in the Otways. He produces cheeses according to the tradition of his alpine French…

Mushrooms in parsley and white wine | A simple, classic French dish of mushrooms, garlic, white wine and parsley. Totally moreish, this recipe is a great appetiser served with a baguette or crusty bread to soak up all the sauce.

Mushrooms in parsley and white wine

A simple, classic French dish of mushrooms, garlic, white wine and parsley. Totally moreish, this recipe is a great appetiser served with a baguette or crusty bread to soak up all the sauce.

Pork-stuffed cabbage (chou farci) | This popular French dish can be baked in a round baking dish, or remoulded into its original shape as is the case with this recipe from Poitou in west-central France. Traditionally, the cabbage is wrapped in caul fat, but we’ve used muslin; you’ll need a 60 cm x 60 cm piece for this recipe.

Pork-stuffed cabbage (chou farci)

Pork-stuffed cabbage (chou farci) | This popular French dish can be baked in a round baking dish, or remoulded into its original shape as is the case with this recipe from Poitou in west-central France. Traditionally, the cabbage is wrapped in caul fat, but we’ve used muslin; you’ll need a 60 cm x 60 cm piece for this recipe.

Chicken chasseur with creamy mash |      This classic French dish is a winner as an easy supper that’s good enough to give to guests. Serve it with a crisp green salad.

Chicken chasseur with creamy mash

This classic French dish is a winner as an easy supper that’s good enough to give to guests. Serve it with a crisp green salad.

The essential cheese quiche | This is the most perfect, custard-like quiche with plenty of gooey French cheese, chives on top and a homemade pastry crust. If you’re like me, and you think that most quiches are breakfast rejects, then this one will change your mind about quiche forever, and maybe ruin you for any other quiches, because this is the Queen Quiche. Make one for your family or friends this holiday season and be prepared for them to bow at your feet.

The essential cheese quiche

The essential cheese quiche | This is the most perfect, custard-like quiche with plenty of gooey French cheese, chives on top and a homemade pastry crust. If you’re like me, and you think that most quiches are breakfast rejects, then this one will change your mind about quiche forever, and maybe ruin you for any other quiches, because this is the Queen Quiche. Make one for your family or friends this holiday season and be prepared for them to bow at your feet.

Beef noodle soup (pho bo) | Sold from street food carts all over Vietnam, this comforting rice noodle soup is no stranger to Australian palates. The word pho is thought to originate from the French dish, pot-au-feu, which also features a broth made from simmering beef bones and beef cuts, with plenty of aromatics. Pho became a popular Vietnamese dish in the mid-1900s and today, there are variations across the country. Our recipe is closer to the Southern Vietnamese-style pho, which tends to…

Beef noodle soup (pho bo)

Beef noodle soup (pho bo) | Sold from street food carts all over Vietnam, this comforting rice noodle soup is no stranger to Australian palates. The word pho is thought to originate from the French dish, pot-au-feu, which also features a broth made from simmering beef bones and beef cuts, with plenty of aromatics. Pho became a popular Vietnamese dish in the mid-1900s and today, there are variations across the country. Our recipe is closer to the Southern Vietnamese-style pho, which tends to…

Image result for british queen of pudding

Mary Berry's step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue.You will need a oval ovenproof dish that will fit inside a roasting tin.

Food Safari's prawn curry | Peter Kuruvita's prawn curry is a creamy, velvety dish with delicious depth of flavour. This is achieved by including prawn pieces in the curry sauce (to be strained out with the aromatics later) and pureeing and straining a few heads just like in a French bisque. The recipe includes Peter's impressive serving suggestion of nestling pairs of prawns into each other to create a seafood version of the yin–yang symbol, all stacked up and served in a moat of sauce…

Food Safari's prawn curry

Food Safari's prawn curry | Peter Kuruvita's prawn curry is a creamy, velvety dish with delicious depth of flavour. This is achieved by including prawn pieces in the curry sauce (to be strained out with the aromatics later) and pureeing and straining a few heads just like in a French bisque. The recipe includes Peter's impressive serving suggestion of nestling pairs of prawns into each other to create a seafood version of the yin–yang symbol, all stacked up and served in a moat of sauce…

Veal cutlets with mushrooms and comté | Stage 9, Station Des Rousses – Morzine-Avoriaz: Today Le Tour follows the border between France and Switzerland, and French chef Gabriel Gaté looks at the regional dishes. Master chef Philippe Mouchel cooks a delicious dish of veal with local cheese and ham, while sommelier Christian Maier finds a wine to match it.

Veal cutlets with mushrooms and comté

Veal cutlets with mushrooms and comté | Stage 9, Station Des Rousses – Morzine-Avoriaz: Today Le Tour follows the border between France and Switzerland, and French chef Gabriel Gaté looks at the regional dishes. Master chef Philippe Mouchel cooks a delicious dish of veal with local cheese and ham, while sommelier Christian Maier finds a wine to match it.

Palestinian sumac chicken with sautéed onions (msakhan) | “Bread is so important in the cooking of the Middle East and there are breads that are particular for breakfast, lunch and dinner. The bakers in Amman come from the many countries that surround Jordan, and many are refugees, but bread is a reminder of who you are and where you are from. This recipe is based on a bread called taboun from Palestine: chicken spiced with cinnamon, nutmeg and sumac is placed on lightly caramelised onions…

Palestinian sumac chicken with sautéed onions (msakhan)

Palestinian sumac chicken with sautéed onions (msakhan) | “Bread is so important in the cooking of the Middle East and there are breads that are particular for breakfast, lunch and dinner. The bakers in Amman come from the many countries that surround Jordan, and many are refugees, but bread is a reminder of who you are and where you are from. This recipe is based on a bread called taboun from Palestine: chicken spiced with cinnamon, nutmeg and sumac is placed on lightly caramelised onions…

Wild onion pasta with morel ragout | The aroma of the ramps (wild onions), morels and sweet butter in this dish scream spring, and you'll find yourself lingering over every bite. Don’t be tempted to add cheese, either. It will only sully an otherwise crisp and clean dish. Also, don’t skip this recipe if, for some odd reason, you don’t like mushrooms. The ramp pasta itself, which lasts for a couple days in the fridge, is just as good with butter and cheese; yes, this is the place for grated…

Wild onion pasta with morel ragout

Wild onion pasta with morel ragout | The aroma of the ramps (wild onions), morels and sweet butter in this dish scream spring, and you'll find yourself lingering over every bite. Don’t be tempted to add cheese, either. It will only sully an otherwise crisp and clean dish. Also, don’t skip this recipe if, for some odd reason, you don’t like mushrooms. The ramp pasta itself, which lasts for a couple days in the fridge, is just as good with butter and cheese; yes, this is the place for grated…

Timbale d’aubergine (stuffed eggplant timbales) | Believed to have originated in France in the 18th century, the timbale is a drum-shaped mould which was originally used to cook savoury, custard-based dishes. The name also refers to the dish itself, commonly a mixture of poultry, seafood, vegetables or forcemeat which is baked inside the timbale mould. The result is sometimes likened to a crustless quiche. Eggplant is a staple vegetable in French cooking, used in ratatouille, casseroles and…

Timbale d’aubergine (stuffed eggplant timbales)

Timbale d’aubergine (stuffed eggplant timbales) | Believed to have originated in France in the 18th century, the timbale is a drum-shaped mould which was originally used to cook savoury, custard-based dishes. The name also refers to the dish itself, commonly a mixture of poultry, seafood, vegetables or forcemeat which is baked inside the timbale mould. The result is sometimes likened to a crustless quiche. Eggplant is a staple vegetable in French cooking, used in ratatouille, casseroles and…

Chicken with Champagne and mushroom sauce (poulet au Champagne et champignons) | Stage 6 – Arras/Reims: The extraordinary sparkling wines of the Champagne region are famous and loved the world over. In cooking, these wines impart delicate flavour to a dish. This lovely recipe, featuring Champagne partnered with chicken and small mushrooms, is easy to make but fancy enough for a special occasion.

Chicken with Champagne and mushroom sauce (poulet au Champagne et champignons)

Chicken with Champagne and mushroom sauce (poulet au Champagne et champignons) | Stage 6 – Arras/Reims: The extraordinary sparkling wines of the Champagne region are famous and loved the world over. In cooking, these wines impart delicate flavour to a dish. This lovely recipe, featuring Champagne partnered with chicken and small mushrooms, is easy to make but fancy enough for a special occasion.

Crêpes Suzette | Whip up this classic French dessert at your next dinner party to end the meal with a bang! Flambéing the crepes in front of your guests will ensure this recipe is a winner – and your hosting skills will be remembered for years to come.

Crêpes Suzette

Whip up this classic French dessert at your next dinner party to end the meal with a bang! Flambéing the crepes in front of your guests will ensure this recipe is a winner – and your hosting skills will be remembered for years to come.

Braised lamb shanks (nihari) | Here is a very Muslim recipe, frequently eaten as a holiday breakfast dish after prayers. At the Lahore Kebab House it is offered in the evenings as well, to a very grateful clientèle. While I was watching this dish being prepared, I was wondering what spices they would use to give the distinctive nihari flavour. Much to my surprise, I saw the chef open a packet of spice mix and add it to the pot! In fact in many South Asian households this is what people do…

Braised lamb shanks (nihari)

Braised lamb shanks (nihari) | Here is a very Muslim recipe, frequently eaten as a holiday breakfast dish after prayers. At the Lahore Kebab House it is offered in the evenings as well, to a very grateful clientèle. While I was watching this dish being prepared, I was wondering what spices they would use to give the distinctive nihari flavour. Much to my surprise, I saw the chef open a packet of spice mix and add it to the pot! In fact in many South Asian households this is what people do…

Baked taleggio eggs with preserved lemon and parsley | This is inspired by the French dish "oeufs en cocotte", which derives its name from the terracotta dishes in which the eggs are cooked. There are many variations, but Jay’s version is influenced by his leanings towards Italian cuisine and his need to have a simple, fast, delicious and consistent dish to serve in his small and busy café. The dish is fantastic for breakfast or brunch.

Baked taleggio eggs with preserved lemon and parsley

Baked taleggio eggs with preserved lemon and parsley | This is inspired by the French dish "oeufs en cocotte", which derives its name from the terracotta dishes in which the eggs are cooked. There are many variations, but Jay’s version is influenced by his leanings towards Italian cuisine and his need to have a simple, fast, delicious and consistent dish to serve in his small and busy café. The dish is fantastic for breakfast or brunch.

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