1 Jul 2008 - 4:04 PM  UPDATED 6 Sep 2013 - 9:31 AM

Food Safari enters gastronomic heaven as Maeve meets up with top chef Guillaume Brahimi, owner and chef at the renowned Bennelong Restaurant under the sails of the Sydney Opera House who gives the rundown on the essential French ingredients – great butter (French of course and lots of it) , bread (with each meal), French salt, fresh herbs, mustard and cheeses.

He cooks up a delicious beef bourguignon and shares the secrets of the perfect potato mash. Former chef France Vidal makes a golden French onion soup in just half an hour; well known French TV chef Gabriel Gate gives the expert rundown on the essential cooking equipment from crepe pans to a whisk and makes an easy summer dessert using raspberries, renowned chef Philippe Mouchel (Philippe Mouchel at The Brasserie, Melbourne) shows how to use a knife and what size to slice from a fine julienne to a batard. And innovative French chef Meyjitte Boughenout from Absynthe on the Gold Coast whips up a one pan fish dish from his hometown.

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