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Celeriac puree
- Cuisine: French
- Serves 8
Ingredients
1kg celeriac head, peeled and cut in chunks
500ml milk
200g unsalted butter, cut into cubes
Sea salt, pepper
Grated truffle, optional
Preparation
Place celeriac in a pan with the milk and water to just cover.
Add salt and cook until soft, testing with a knife.
Drain the celeriac, put back in the pan and mash, adding the butter piece by piece.
Season to taste and stir through truffle, if preferred.
Tip:
Philippe believes cooking in milk helps to retain celeriac’s beautiful pale colour.
French Restaurants
Displaying 10 of 245 French Restaurants.
| Restaurant | Suburb | |
| 1. | La Chaumiere | Darwin |
| 2. | Le Provencal | South Hobart |
| 3. | Lebrina | New Town |
| 4. | Absolutely Chez Uchino | Mosman Park |
| 5. | Arc of Iris | Margaret River |
| 6. | The Loose Box | Mundaring |
| 7. | La Guillotine | Adelaide |
| 8. | Magill Estate Restaurant | Magill |
| 9. | The Manse | North Adelaide |
| 10. | Baguette | Ascot |
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Indonesian meals
There's an art to eating an Indonesian meal. It all starts with rice and then you add small amounts of curries and other dishes like sambals and pickles to add an extra bit of heat or a burst of sour crunch. Its fun to eat with your hands - use your right hand or a spoon and fork. If you've been invited to an Indonesian home, come hungry - Indonesians are incredibly generous.
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Artichoke
The bud of a large plant from the thistle family with tough, petal-shaped leaves. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth.
