PARIS TO PROVENCE RECIPES

November 6, 2017

A cheese fondue is a wow factor for a really great dinner party or a fun family night, especially when you have all your family over and the kids can get involved. You can make it as fancy (with real French cheese) as you like, or just opt for easier ready available Aussie cheese (from your supermarket like Colby etc...)


At this years Paris to Provence,  you’ll have 3 options to get your hit of melted cheese before experimenti...

November 2, 2017

Tarte Flambée, Pissaladiere and Flamfkuchen. And what's the difference ? 
They're essentially all forms of pizza, right? They are all typically round or rectangular, flat bread, crisp on the bottom, simply garnished on top, rustic and yet urbane. Mais c'est parfait.

While Pissaladiere is leavened bread with a thin, brittle crust on the bottom and, on the top, a blanket of golden sauteed onions, anchovies and olives an...

October 23, 2017

Some of the BEST croissants, vienoisseries and danishes in Australia ? Look no further than the South Melbourne market's own - Agathé Pâtisserie. A festival exhibitor regular, this year you can meet Agathé in person at IN MY FRENCH KITCHEN as she shares with you her secrets on nutella brioche. In preparation for the session, she has kindly shared her recipe here for you to try at home. 

INGREDIENTS:

Makes for 7 brioche...

October 8, 2017

This Franco-Germanic pizza (esque) is a very very thin, very very crispy delight which you may more commonly call Flammkuchen.

I love that there is now a restaurant devoted to tarte flambée (Resto Bobo - I'm looking at you) but if you want to do a basic but really good version at home, try this recipe out. Also, HERE is a great clip I found from Jean-Paul Walter, from the restaurant in Colmar called "La Krutenau à Colmar", demo...

October 3, 2017

(It's what Aussies call,  scallopped potatoes) 

INGREDIENTS:

1.5kg of potatoes, sliced thinly ( I just discovered the slicing disc on my food processor!! Seriously peeps - this saves 30 minutes of slicing by hand, which I'd grown up seeing and had done until this year!!!)

1 veggie stock cube

1 cup boiling water

1 teaspoon garlic
1 600ml jar of cream

METHOD:

Be sure your oven is on about 180 degrees celcius.


After slicing all the...

September 19, 2017

Ingredients 

1 litre milk

2 vanilla pods

500g icing sugar

4 whole eggs

4 egg yolks

200g flour

100g unsalted melted butter

30g rum (or leave out if you like)

Recipe

Turn oven onto 180 degree celcius. 

Bring 1 litre milk to the boil, then split vanilla pods and add to milk. 
Put this to the side and let cool, which will allow the vanilla to infuse into a delicious and delicate flavour. 

In a separate bowl, whisk the 4 whole eggs + an addi...

August 30, 2017

It's cold. Il fait froid. There's no way getting around it, unless you're pregnant (like me) and you alternate between hating the cold Melbourne winter and feeling so hot and heavy and ugh that the only thing to comfort you is glorious French food. Soup is a very big go-to in France especially in winter, and what would Paris be without its association to soup a l'oignon, or soup au pistou (which I grew up on) originating from...

August 18, 2017

In Australia we have grown up with French toast, and many times I've been asked is this really "French" ?

I didn't think so until researching French recipes for this blog and realised AH HA!! Pain perdu IS our French toast.  Kind of. Different name, but yes  ... very similar idea. It's delish as a breakfast with actual sliced bread, but in France we would typically eat this prepared in a baking tray stuffed of brioche and baked...

March 21, 2017

Growing up my mum always told me that the first crepe was always a waste. You would cook it knowing it would end up in the bin. Why she wouldn't just eat it, regardless of how it looked I never understood especially considering how much the French hate wasting food. I grew up believing this was true - until I tried Julia Childs crepe recipe, made in the vitamix (or a blender) and using melted butter in the batter mix. Genius....

October 17, 2016

Chicken is probably my most favourite main dish and while there's a thousand ways to make it, this quintessential French recipe is the absolute best way to do it. This version is courtesy of Manu Fiedel, and has always left my dinner guests wanting more. 

Serves 4 – 6

INGREDIENTS

To marinate:

1.5 litres red wine

1 carrot

1 onion

1 stalk celery

3 cloves garlic

3 sprigs thyme

1 bay leaf

6 chicken marylands (le...

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