Gabriel Gaté:
Double zero flour is good for both pasta and brioche making. It’s a flour relatively low in gluten so it’s best to add eggs to it when making pasta. If you wish to make pasta without eggs you need to use a flour with more gluten, e.g. those labelled as “strong flour” or “0 flour”. You may find it under “pasta flour”. You should be able to find such flour in Italian deli/gourmet stores or in some supermarkets. What about the Fremantle market?

Gabriel Gaté:
Roast goose is a rare treat. I suggest you first make a bread stuffing flavoured with orange and tarragon. Stuff the cavity of the goose with the cooked cold stuffing. Preheat the oven to 180°C. Place the goose on a metal rack and in an oven dish. Turn the goose on its side so one of the legs is facing up and roast in the oven for 20 minutes. Turn the goose onto the other leg and roast for 20 minutes. Place the goose on its back and season with salt and pepper. Reduce the oven to 140°C and roast for about 1 hour, basting occasionally with the pan juices. Remove from the oven, cover with foil and rest for 15 minutes before carving. It’s delicious with roast parsnips and carrots. Here’s my stuffing recipe.

Bread and tarragon orange stuffing
Serves 12

600g wholemeal bread
3 cups milk
1 tbsp olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 tbsp finely grated orange rind
1 tbsp butter or 1 tbsp extra olive oil
2 tbsp brandy
Juice of ½ lemon
2 tbsp chopped tarragon
Salt and freshly ground black pepper

Cut the bread into small pieces and place in a bowl. Bring the milk to the boil and pour onto the bread to soak.

Heat the oil in a non-stick saucepan. Stir-fry the onion over medium heat for 5 minutes, or until soft.

Add the garlic, stir for 1 minute, and then stir in the orange rind.

Add the bread and milk preparation, lower the heat and mix until a sticky paste forms.

Mix in the butter, brandy, lemon juice and tarragon. Season with salt and pepper and remove from the heat.

Use immediately or allow to cool, then refrigerate, and use within one day.

Gabriel Gaté:
Making a batter is quite simple. In a bowl, mix 1 cup of self-raising flour with a little salt and pepper, and ½ teaspoon of ground paprika. Whisk in 1 cup of cold beer until smooth. Whisk in a little water, until the texture is like runny cream. Rest in a cool place for 1 hour before using. You can use cooked or raw mussels. Drop the mussels in the batter to coat them, and then very carefully drop them in hot oil to cook. Deep-fry the mussels for 1 minute or until golden brown.

Gabriel Gaté:
Kimchi is a spicy, sweet and sour condiment made with salted cabbage, fermented with a mixture of garlic, ginger, fish sauce, chilli paste, spring onion, sugar, and sometimes pieces of vegetables like carrot or daikon. I have never made it, but it doesn’t seem too difficult to make. Google recipes for kimchi (in one word). There are many variations. I like the recipe I saw on David Lebovitz's website.

Also, here is a SBS Food kimchi recipe.

Gabriel Gaté:
For you, in NSW, an eschallot is the small brown oblong bulb. In Victoria, the same thing is called a shallot. But then the long green onion is called shallot in NSW, but a spring onion in Victoria. It’s a bit confusing.