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Hello Foodie World!

Welcome and Bonjour to my Blog. I am David, a French chef living in Australia. I worked and traveled all over the world to bring you and share with you my best recipes and tips to make cooking and baking a little easier. Let’s the journey begin.

Black olive Tapenade

The black olive Tapenade. It is a classic from South of France. You all heard that olives and olive oil a great for us. A really good source of fat. Well this is a recipe that will let you create another type of dip for your grazing table. You can use is as a dip, but also as a spread on breads or as a topping cooking fish or meat. Whichever way you want to have it. 

Mini Prawn Vol au Vent

This recipe and video is to show you how to make easy canapes and finger food for nibbles, bites or cocktail parties. Prawn vol au vent are always succesful at dinner parties or cocktail parties. These are easy to make and can be prepared in advance ( 1 day before your party). Ideal for Christmas or new years celebration or any kind of Parties. 

How to make a Mornay sauce

This recipe is about the Mornay sauce. This sauce is a “Derivative sauce” of the bechamel sauce. This recipe is a classic. Christmas is arriving soon in 5 days from now and i have been urge to put a mornay sauce recipe on as many of you are thinking of having Lobster with mornay sauce for your Christmas celebration.

How to make a Bechamel sauce-One of the 5 French mother sauce

This recipe is about the Bechamel sauce (White sauce), one of the 5 French mother sauce (Bechamel, veloute, espagnol, hollandaise and tomato). Why is it so called “Mother Sauce”? 

Because from it you can create a “Derivative sauce” by adding other ingredients. Such as adding egg yolks and Cheese and you have the famous “Mornay sauce” (my next recipe). Or, add chopped fresh parsley and you have a parsley sauce. Add, mustard and a little cream and you have a mustard sauce. This recipe is a classic. 

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