Strawberries were three large punnets for $10 at the markets this week, and when they look that good and are that abundant, it seems only right to make something that really shows them off. This French strawberry tart, or tarte aux fraises, does exactly that. A crisp, buttery pâte sucrée shell is filled generously with…
Category: French
Chicken and Mushroom Vol-au-Vents
These Chicken and Mushroom Vol-au-Vents combine crisp puff pastry with a creamy filling of chicken, mushrooms, white wine, crème fraîche and fresh tarragon. They look impressive on the plate but are surprisingly easy to make using ready-made puff pastry. When I was in primary school, I went to a sleepover at a friend’s house and…
Fig and Almond Tart
Fresh figs are one of those ingredients that always feel a little special when they appear at the farmers market. Their season is short, and when they arrive piled high on the stall it feels like a small signal that late summer is here. This Fig and Almond Tart was inspired by a recent market…
Passionfruit Bavarois
At the start of the week, I bought a big bag of passionfruit at the markets and popped them in the fruit bowl, thinking everyone would help themselves. But by the weekend, they were all still sitting there — not mouldy, but starting to look a little crinkly and forgotten. I think it’s the extra…
Duck Marylands with Cherry Vermouth Sauce
Every summer I arrive home from the markets with far more cherries than we can possibly eat fresh. It’s the perfect excuse to cook with them, and duck Marylands are my favourite way to lean savoury. The cherries soften into a bright pan sauce with thyme and vermouth, and the whole dish feels special without…
Classic French Madeleines
Light, buttery, and delicately perfumed with lemon and vanilla, these little shell-shaped cakes are the essence of French baking. Resting the batter is the secret to their airy texture and signature hump. I’d been curious about baking madeleines for years, ever since a French friend served them at her daughter’s birthday party. She pulled the…
Chocolate Mousse with Salted Hazelnuts
There’s something timeless about a simple chocolate mousse. It feels both effortless and indulgent, the kind of dessert that always impresses without requiring hours in the kitchen. I’ve made this recipe for dinner parties and family gatherings, and it never disappoints. The light, airy texture of the mousse with the crunch of salted hazelnuts on…
Trout Almondine Recipe (Classic French Trout with Butter & Almonds)
Trout almondine is a classic French dish where pan-fried trout is finished with butter and toasted almonds for a simple but elegant result. I first tasted Trout Almondine at a French restaurant in London, back when my husband and I were living there. As a special treat, his boss sent us out for dinner, complete…
Steak Tartare
Steak tartare is a French classic that celebrates the delicate flavour and texture of raw beef, finely diced and paired with vibrant, tangy accompaniments. This recipe for steak tartare uses eye fillet (known as beef tenderloin in the USA) for its buttery softness and melt-in-the-mouth quality. Topped with a rich egg yolk and served with…
Sauce Vierge – Classic French Tomato & Olive Oil Sauce
Sauce vierge is a fresh French tomato and olive oil sauce made with herbs, lemon and garlic — light, vibrant and incredibly versatile. It’s the kind of simple sauce that instantly lifts everything from seafood to grilled vegetables. This classic French sauce is a celebration of fresh ingredients, with bright tomato, fragrant herbs and good…