Luke Nguyen's France

44results
Vietnamese

Snails cooked in a coriander and Thai basil butter

My first meal in France was in a little restaurant in Paris. I ordered a bottle of wine and a serve of snails cooked in butter, garlic and parsley. They were so...
French

French onion pho soup

Here I have taken two of the best-loved classic soups of both France and Vietnam and combined them. This is not fusion cooking — history and culture made it happen.
16 Nov 2015 - 12:13pm

Readable feasts: This month's must-have cookbooks

From the definitive guide to Peruvian cooking and French food like you’ve never seen before, we round up October’s hottest releases. Here’s why these cookbooks...
French

Hervey Bay scallops with horseradish rice crackers, artichoke chips, Perigord truffle and chicken jus

This recipe, shared with us by the Intercontinental in Sydney, is an elaborate showcase of premium local produce: Hervey Bay scallops and Tasmanian truffles are...
French

Snails provençale

David Poirier, of Sydney restaurants La Grande Bouffe, Le Village and Bistro Mémé, shows Luke how to cook his grandmother’s recipe of escargots à la provençale.
French

Duck breast with sweet and sour blackcurrant sauce, celeriac purée and pommes dauphines

Alex Bourdon, from French bistro and wine bar Tastevin in Sydney (now closed), shares this recipe for succulent duck breast served with crispy fried potato...
French

Stuffed squid in black ink sauce

Located on the French coast, Biarritz cuisine includes many seafood dishes. This recipe for stuffed squid also features the famous Bayonne ham, a signature...
French

Lychee and lemongrass bavarois

Bavarois is a delicate French dessert, similar to pastry cream but set with gelatin. Fruit is a common accompaniment, and this version with raspberry and lychee...
French

Crepes with chocolate sauce

There must be more than a thousand creperies in Saint-Malo. This is because this is where crepes originated. I was lucky enough to visit one of the oldest...
French

Galettes with ham and eggs

A galette is basically a savoury crepe. They are traditionally served with ham and eggs, however you can fill them with anything you like. Although it may seem...
Vietnamese

Scallops with seaweed butter

The secret to perfectly cooked, tender scallops is to use a hot pan and sear quickly, like in this recipe. Teaming with seaweed and a butter sauce is a taste and...
Vietnamese

Chargrilled saltmarsh lamb

So called for the grassy areas along the ocean where they graze, salt marsh lamb has a naturally saltier taste. Here it is marinated in a combination of typical...
Vietnamese

Crab wok-tossed in tamarind sauce

Using cooked crab in this recipe keeps the cooking time to a minimum. Simply toss it with the tamarind, honey and other ingredients to warm through. This recipe...
French

Wood-fired duck breast

I stumbled across a cute little wine bar on a cold Sunday evening, just across the road from my hotel. The bar was playing old soul classic hits on vinyl, and...
French

Homard lobster baked in coral butter

I met a fishmonger on Île d'Oléron who catches homard lobsters, which is a very decadent variety of lobster. It is blue in colour and the flesh very sweet and...
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