FOOD & CUISINE

Recipes, ingredients, terroir, tips & inspiration for your French kitchen

Latest articles on food & cuisineView all

Crumbly Orange Pastry

If you’ve gone to the trouble of making your own mincemeat, you don’t want to let the side down by buying the pastry do you?
The secret of a good short, pastry is to use a little more butter than you normally would…

Book review: La Tartine Gourmande

La Tartine Gourmande Béatrice Peltre, Roost Books, $35 In the unforgiving world of social media for foodies, you don’t get 27,000 Instragram followers unless you cook brilliantly and take lovely photos. Béatrice Peltre, whose website we featured last issue, is very much in the vanguard of food writer/photographers,

Camargue Rice from the Languedoc, and Rice Salad Recipe

A look at the traditional rice cultivation in the region, and a yummy recipe too! The first cultivation of rice in the Camargue dates back to around 1600. There are now 10,000 hectares of rice grown in the region, much of it exported across the world.
“Camargue Rice”

Homemade Pork and Walnut Pâté

There are as many deliciously different Pâtés in France as there are households to make them. Pâté Maison is a traditional family staple. The recipe varies enormously from region to region and everyone has their own version…

Roquefort Shortbread

An quick recipe to make about 50 small biscuits for the apéritif using the local Roquefort cheese.

Preparation time :15 minutes
Cooking time : 12-15 minutes
Makes : 50 small biscuits

Starters & appetizersView all

French tips on pâté de campagne

The French are masters of using cheap cuts of meat which would otherwise be wasted. A traditional pâté de campagne needs good pork meat, fat and liver, and should be well seasoned with good sea salt and black pepper. Use any rough

Main coursesView all

Classic French dish: Boeuf Bourguignon

In the winter we all need dishes such as this to nourish body and soul. Florence Derrick charts the origins and history of this all-time French classic, a slow-cooked stew that’s equally pleasurable at home or sampled at your favourite bistro

Sweets & treatsView all

provenance & terroirView all

Classic French dish: Boeuf Bourguignon

In the winter we all need dishes such as this to nourish body and soul. Florence Derrick charts the origins and history of this all-time French classic, a slow-cooked stew that’s equally pleasurable at home or sampled at your favourite bistro