I am ob-SESSED with French pastries. In fact, I made the decision to become a pastry chef after a two-week trip to Paris where I fell in love with all the amazing...
This simple and elegant dessert is a great way to showcase seasonal fruit. You can make one large clafoutis and slice to fit your number of diners, or make little...
This is my take on the old-fashioned creamed spinach. I love turning it into a decadent gratin that is made even more delicious with the addition of béchamel. It...
These fragrant little puffs are surprisingly easy to whip up, making them a great option for entertaining or if you're on bring-a-plate duty for a party.
This fresh and tangy parsley sauce gives a vibrant pep to earthy oyster mushrooms. Any leftover sauce can be used as a topping for everything from scrambled eggs...
Translated as "trout in crust", this French recipe for truite en croute, mousse de St Jacques et pistache, stuffs the fish with a rich scallop mousse,...
This adults-only dessert was inspired by a visit to a distillery during my travels in the Kimberley. Steeped in rum syrup, these are brilliant with creme anglais,...
