Get familiar with Guillaume

He's a French-Australian chef and co-host of French Food Safari with Maeve O'Meara.

15 ways to flirt with flan

Make it a baked custard date, just choose your favourite from French crème caramel to Sri Lankan watalappan.
As the Tour de France 2021 heats up, chef and avid cyclist Duncan Lu reflects on the influence of French food on Vietnamese cuisine.
Guillaume Brahimi guides us to the heart of France, its wonderful food culture, and serves up his 'Plat du Tour' each night of the Tour de France.
If you are a fan of sweet, flaky pastry, you have to try the kouign-amann. (Just don't pay attention to how much butter is in it.)
Tips and tricks from two chefs who make a mean mash.
Sauce meurette is a classic French country sauce originating from Bourgogne. It is a dark concentrated essence of red wine and stock.
A classic, decadent French dessert with a rich vanilla caramel, chilled through and turned over to serve in its own sauce.
One of the things France and Australia have in common is their love of lamb. Guillaume will have your taste buds tingling as he slow roasts a lamb leg over a...
Pot au feu or ‘pot in the fire’ pertains to the cooking method involved in making this dish. The type of meat and vegetables used may vary. Guillaume uses...
The French countryside offers lots of beautiful, rich farmland, where you can find some of the best veal in world. Guillaume is making a one of the most popular...
The tiny principality of Andorra is famous for its skiing and its delicious wild mushrooms. Guillaume creates his version of the national speciality – Truite de...
A classic French tart of pears and almond cream, Guillaume adds his own touch by finishing the tart with a glazing of honey.
This technique is all about pan frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.
Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's...
The salt crust is made with egg whites and water as binders, and it hardens as it cooks, trapping all the juices inside and resulting in a very moist and...
This soup/pie hybrid was invented by the 'father of French gastronomy' Paul Bocuse in 1975 for the then-president of the Republic, and packs fresh veggies and...
Tarte au chocolat is a baked tart composed of a shortcrust pastry and a filling made from dark chocolate, cream, milk and egg. The chocolate used should be a...