A la mode frangourou
A French Australian look at food
Thursday, June 23, 2011
200 Years of Australian cooking
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The other day, I was browsing through our local second-hand bookshop--a favourite haunt of mine!--and came across a book that I remembered w...
Italian a la frangourou
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Following on from my Germanic-inspired meal, I made one with an Italian flavour this time, but rather eccentrically interpreted, very much a...
A bit of German influence
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German cooking isn't very highly regarded in France, where it has the reputation of being too heavy and stolid--and as well, the sweet a...
Baba a la David
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Who doesn't love that luscious classic, the 'Baba au rhum', or rum baba? It's a staple of French cake shops and restaurant d...
Sunday, June 19, 2011
The old-fashioned charm of candied flowers and Flavigny sweets
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One of the things I love about France is the fact that at least about food, it is a conservative nation that doesn't just ditch or monke...
Chicken in lemon and mustard sauce
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This is my quick and easy version of 'poulet au blanc', the famous French chicken dish. It's lighter than the original cream-ric...
Cooking with the Three Musketeers: Dumas on food
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The creator of The Three Musketeers, Alexandre Dumas, was not only one of France's most popular and prolific writers in the 19th century...
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