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Abalone with snow pea tendrils and butter sauce
Image By Peter Kuruvita Abstract Abalone is a great conductor of other flavours. If you have larger abalone, this is a great way to deal with them. You’ll need a very sharp knife and a very hot pan -...
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Gin-cured ocean trout with bush tomato emulsion and pickled cucumbers
Image By Peter Kuruvita Abstract The discovery of the beautiful and unique West Winds gin from Margaret River is perfect for this dish. Gin is the big craze right now and the creaminess of the salmon...
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Crab salad with avocado lassi and curry mayonnaise
Image By Peter Kuruvita Abstract Avocado, curry, salt, capers and lemon- what more could you ask for with crab? Peter Kuruvita's Coastal Kitchen
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Roast crayfish with truffle sauce crème
Image By Peter Kuruvita Abstract Truffle butter might seem like a fancy ingredient, but trust us, the aroma really lifts the flavours of shellfish and is completely worth it. Peter Kuruvita's Coastal...
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Baked apples with raspberries (Pommes au four aux framboises)
Video Image By Gabriel Gaté Abstract The cool climate in the Picardy region north of Paris is perfect for growing apples and red fruits. This family treat, delicious hot or cold, will never go out of...
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Chicken and beer casserole (Poulet à la bière)
Video Chicken and beer casserole (poulet à la bière) Image By Gabriel Gaté Abstract This popular winter dish can be prepared for a large number of people. I prefer to use free-range chicken drumsticks...
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Goats cheese salad with walnuts (Salade de chèvre chaud aux noix)
Video Goats cheese salad with walnuts (salade de chèvre chaud aux noix) Image By Gabriel Gaté Abstract This salad is much loved all over France and especially by tourists who are discovering the...
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Smoky eggplant dip
Image By Giada De Laurentiis Abstract Roasted eggplant and fresh herbs make this a vibrant dip for a party.
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Yabby bisque (Bisque d’ecrevisses)
Video Yabby bisque (Bisque d’ecrevisses) Image By Gabriel Gaté Abstract Many of the top three-star restaurants all over France served this dish 40 years ago. It’s a great classic French dish to learn...
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Cherry pithiviers
Image By Rick Stein Abstract Served warm with ice-cream or cream, this is a wonderful reminder of the cherries I ate in France.
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White asparagus with a walnut and watercress salad (Salade d’asperges...
Image By Gabriel Gaté Abstract Until recently white asparagus was more common in France than green asparagus. The beginning of the asparagus season is much celebrated and most French restaurants...
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Chestnut cream surprise with mendiants
Image By Gabriel Gaté Abstract Sweetened chestnut spread is a chestnut ‘jam’ and called ‘crème de marrons’ in French. It is a very common and popular ingredient in French dessert making.
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Veal casserole with mushrooms (Sauté de veau aux champignons)
Image By Gabriel Gaté Abstract This is a great classic veal casserole that is part of the repertoire of all good French cooks. If you have the chance to get wild mushrooms, this dish will be even more...
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Carrot cake smoothie bowl
Image By Claire Turnbull Abstract A lot of smoothies are high in sugar; this one makes a a better start to the day with fresh vegetables and fruit, walnuts for omega-3s and oats to keep you going for...
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Truffle and potato galette with speck
Image By Peter Kuruvita Abstract Known as the black gold of food, highly prized Australian truffles are sold throughout the world. I’ve paired these beautiful black truffles from Western Australia...
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Kottu roti
Image By Peter Kuruvita Abstract Sri Lanka’s favourite street food brought to Margaret River Australia. It’s now an Australian dish. A pair of stainless steel paddles are pretty handy for cooking this...
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Slow-roasted lamb
Image By Peter Kuruvita Abstract Roasting a whole lamb on an open fire will take a bit of practice, you could also spit roast the lamb or even roast a leg or shoulder of lamb in your oven or covered...
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Chocolate cheesecake-stuffed French toast
Image By Giada De Laurentiis Abstract Love cheesecake? Take things next-level with this twist on French toast.
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Mushroom and barley soup
Image By Louise Franc Abstract Filled with grains and vegetables, this comforting soup has a rustic touch – thanks to the herbs tied on a string.
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