Sable Breton-Butter biscuit-The best shortbread

The “Sable Breton”. You could describe it as a butter cookie, a shortbread. However, I cannot compare them to a shortbread, trust me, it is more than that. It is a moment that your tastebuds will never forget. Love at first bite that ignite your tastebuds with passion and want me crave you more

Palmier-Heart of France-Pig’s Ear-The Flaky French biscuit

this week recipe is about a classic biscuit. We call it the “Palmier” and it represents the palm leaves of the palm tree. It is also called the “Coeur de France” the heart of France. Others name it Pigs or elephant ears.

Sourdough Starter-All you need to know

The ultimate guide to sourdough starter… All you need to start your journey to Artisan bread making.

Rye Sourdough

Rye and wholemeal sourdough bread made from home. Nice and easy and you do not need a dutch oven or much equipment for it

Gluten Free pancakes with Blueberries

Easy gluten free pancakes recipe that everyone will ask for more.

French Toast “Pain Perdu” the lost bread…

This week recipe is about an old recipe and a very easy one: The French Toast or as we call it “Pain Perdu”. It does mean literally Lost Bread. try my recipe, you will love it

Christmas Cake- My “Pavlobuche”

The cake is totally “gluten free”. it is made of an almond success sponge that I will use as a Swiss roll, a lemon and ginger curd, Chantilly cream and a raspberry jelly centre. I finished the cake with an Italian meringue, and fresh raspberries.

La Galette des rois-The cake of Kings

This Galette des Rois is very easy and simple recipe if you are using already made puff pastry. However, it takes a long time to make puff pastry, but it worth every effort and the time involve. Home made puff pastry makes this dessert looks lighter due to the thin layers. The puff pastry is generally, flaky, buttery, with a bit of crunch… It is in my opinion the best pastry around.

How to make puff pastry -pate feuilletee

Puff pastry is one of the best pastries to use to create savoury or sweet delights. It is flaky, buttery and feels light as you eat it.

Honey Madeleines-Madeleines au miel

The Madeleines are little soft cakes ideal for morning or afternoon tea. They are scrumptious adults and kids love them as it is really “Love at first bite”

Carrot Cake- Lime cream cheese icing-Oz Style

Hello Foodies, this week recipe is about a Classic of baking here in Australia. The Carrot Cake with Cream cheese icing .. People love carrot cake.. At first i was thinking what the heck? A cake with Carrots ahahaha you must be joking.. but seeing people buying them like “hot cakes” i thought hmmm lets...

How to Make the Best Mojito- Cocktail in the Bush- Karijini outback

The Mojito is my cocktail of choice when it is really hot and humid. It is so refreshing, zingy, fresh… Just imagine a little bit of Rum, lime, sugar mint, ice and soda water…. As simple as this. 

Sweet Short crust pastry-Pate brisee

This sweet shortcrust pastry dough recipe is simple and fast to make. You can access this video on you Tube and subscribe for more recipes and tips. https://youtu.be/e1Xbb-IxZoA There is nothing more enjoyable than making your own dough and it is so different than the industrial pasta available in shops.  I think t is actually...

Tart Tatin- Apple pie upside-down

Hello foodies, I hope this recipe find you well. If you do not want to miss any of my videos, Subscribe, here and my channel on You Tube https://youtu.be/JHDtkgONrSQ The Tart Tatin is a classic of French baking. This upside-down apple tart was invented by mistake in 1898. Caroline and Stephanie Tatin owners of a...

Marble cake-Pound cake

Hello Foodies, Today i deliver you the Marble cake recipe. I hope you enjoy baking this week end and share the love around with this beautiful cake. That cake is a classic among family members, kids and friends. It is because often it brings you childhood memories of your grand ma or your mum baking...

Honey cake

This is an easy cake to make that will satisfy every honey lover. Don’t wait  and get baking This cake is an adaptation to the old Medovnik Russian honey cake.  The cake is made of layers of honey cakes that are soft and moist with a honey sour cream. The cake is easy to make...

Vanilla sponge (genoise)-a base for many cakes

Easy and basic light Vanilla sponge for all your basic cakes, novelty cakes, naked cakes, strawberry shortbread, fraisier, gateaux

Chantilly cream

The Chantilly cream is one of the most used cream as a filling or topping for any kind of cake, pastries or ice cream all around the world. It is a popular cream as it is soft, aerated, light in texture and full of rich vanilla flavour.

Vanilla Buttercream Icing

This is a very easy and quick recipe that cant be messed up. It only takes less than 10 minutes and you will love it.

Christmas Cake- My “Pavlobuche”

The cake is totally “gluten free”. it is made of an almond success sponge that I will use as a Swiss roll, a lemon and ginger curd, Chantilly cream and a raspberry jelly centre. I finished the cake with an Italian meringue, and fresh raspberries.

Lemon & Ginger Curd

The curd, one of the most delicious items invented in pastry. It is a popular item often seen on a cover magazine all across the world. Why? Because it is simply delicious.

La Galette des rois-The cake of Kings

This Galette des Rois is very easy and simple recipe if you are using already made puff pastry. However, it takes a long time to make puff pastry, but it worth every effort and the time involve. Home made puff pastry makes this dessert looks lighter due to the thin layers. The puff pastry is generally, flaky, buttery, with a bit of crunch… It is in my opinion the best pastry around.

Hand Made “pasta dough”

This pasta dough recipe is simply easy to recreate. Recipe video on you tube at https://youtu.be/31CUv1Xovzc There is nothing more fun that making your own pasta and it is so different than the industrial pasta available in shops. This was passed on to by a Nona from Montepulciano a little village of Tuscany in Italy....

Poach Eggs-How to poach eggs perfectly

Poached eggs are just the best. Especially, if the eggs are fresh as the morning. Poached eggs are the healthiest way to cook eggs. The yolk is slightly cooked and enclosed in the white, ready to run away at first poke. Poached eggs are very nutritious and delicious anytime of the day, yet I love...

Vegetables stock- your base to many vegan/vegetarian dishes

Recipe to make the perfect vegetable stock that will boost your favorite dishes, sauces, soups to another level.

Frenchy’s “zingy Mayonnaise”

Mayonnaise is part of the basic sauce of the french repertoire. it is easy to make following few simple steps… From it you can create many derivatives sauces such as, Tartare, aioli, anchovies, truffle, cocktail, rouille……. Ideal to use as a dipping sauce or a dressing for your salads, potato and rice salads.

Potato-Mayo Salad

This is the perfect summer salad to take to your friend” BBQ party or as a side dish. People will ask you for the recipe every time.

Hollandaise Sauce “the easy way”

Tutorial on how to make a nice and easy hollandaise sauce. All the steps to take your dishes to a next level.

Christmas Vanilla Scallops, Sweet potato & cinnamon creamy puree

Shark Bay Scallops & vanilla served on a bed of creamy sweet potato & cinnamon puree. Corn tortilla, spring onion, lettuces and coriander leaves.

Sweet Potato Gnocchi, rosemary butter & Salmon.

Beautiful sweet potato gnocchi made with 6 ingredients. easy recipe that will satisfy everyone in the house.

Classic Creme Brulee- My secret recipe for all my catering events

The Crème Brulee recipe was inspired by the famous Spanish Crème Catalane. The French basically copied the principle of the Spanish dessert and added a hint of vanilla and caramelised it. The term Brulee means “Burnt “in French. Hence, the dark brown colour of the burnt sugar on top that contrast the yellow soft cream underneath.

How to Make the Best Mojito- Cocktail in the Bush- Karijini outback

The Mojito is my cocktail of choice when it is really hot and humid. It is so refreshing, zingy, fresh… Just imagine a little bit of Rum, lime, sugar mint, ice and soda water…. As simple as this. 

Thai green chicken and mixed vegetables curry

Thai green chicken and vegetables curry

Hand Made “pasta dough”

This pasta dough recipe is simply easy to recreate. Recipe video on you tube at https://youtu.be/31CUv1Xovzc There is nothing more fun that making your own pasta and it is so different than the industrial pasta available in shops. This was passed on to by a Nona from Montepulciano a little village of Tuscany in Italy....

The perfect Brussels sprouts

Hello Foodies, This week is about cooking green using the methods of cookery “blanching” and “refreshing”. An easy way to parboiled your vegetables and to maximise the preservation of colours, nutrients and vitamins. “Far out, Brussel sprouts”, I know some of you hate them and others love them. I must say growing up I hated...

Crispy pork belly-Red wine and pear gravy (jus lie)

Hello foodies, This crispy pork belly and gravy is simply the best dish to try. It is delicious and easy to recreate. I use I used some pork belly from Linley valley here in WA. It is just nice and melting without being to strong in flavour. The sauce, gravy or as we “chefs” calls...

Vegetables stock- your base to many vegan/vegetarian dishes

Recipe to make the perfect vegetable stock that will boost your favorite dishes, sauces, soups to another level.

Vegetarian Paella-Ole!!

This is a really easy beautiful vegetable Paella that will suit every taste-buds even if you are not a vegan or vegetarian.

Frenchy’s “zingy Mayonnaise”

Mayonnaise is part of the basic sauce of the french repertoire. it is easy to make following few simple steps… From it you can create many derivatives sauces such as, Tartare, aioli, anchovies, truffle, cocktail, rouille……. Ideal to use as a dipping sauce or a dressing for your salads, potato and rice salads.

Potato-Mayo Salad

This is the perfect summer salad to take to your friend” BBQ party or as a side dish. People will ask you for the recipe every time.

Hollandaise Sauce “the easy way”

Tutorial on how to make a nice and easy hollandaise sauce. All the steps to take your dishes to a next level.

Christmas Vanilla Scallops, Sweet potato & cinnamon creamy puree

Shark Bay Scallops & vanilla served on a bed of creamy sweet potato & cinnamon puree. Corn tortilla, spring onion, lettuces and coriander leaves.

Sweet Short crust pastry-Pate brisee

This sweet shortcrust pastry dough recipe is simple and fast to make. You can access this video on you Tube and subscribe for more recipes and tips. https://youtu.be/e1Xbb-IxZoA There is nothing more enjoyable than making your own dough and it is so different than the industrial pasta available in shops.  I think t is actually...

Tart Tatin- Apple pie upside-down

Hello foodies, I hope this recipe find you well. If you do not want to miss any of my videos, Subscribe, here and my channel on You Tube https://youtu.be/JHDtkgONrSQ The Tart Tatin is a classic of French baking. This upside-down apple tart was invented by mistake in 1898. Caroline and Stephanie Tatin owners of a...

Easy Croissants-Tutorial to simple croissant dough.

This is a quick or faster way to make really good croissants at home. It is easy and the video really shows you all the steps to success.

La Galette des rois-The cake of Kings

This Galette des Rois is very easy and simple recipe if you are using already made puff pastry. However, it takes a long time to make puff pastry, but it worth every effort and the time involve. Home made puff pastry makes this dessert looks lighter due to the thin layers. The puff pastry is generally, flaky, buttery, with a bit of crunch… It is in my opinion the best pastry around.

How to make puff pastry -pate feuilletee

Puff pastry is one of the best pastries to use to create savoury or sweet delights. It is flaky, buttery and feels light as you eat it.

Gold Band Snapper in a Weber style BBQ- Asian flavours

This recipe shows you the easy way to cook a flavoursome and healthy Whole fish. Everyone will love it.

Potato-Mayo Salad

This is the perfect summer salad to take to your friend” BBQ party or as a side dish. People will ask you for the recipe every time.

Tomato sauce like “Nonna” used to do

The video is accessible here: https://youtu.be/erwTa2xPI4o This tomato sauce recipe is simply the best, full of flavours and easy to recreate. This is a sauce that you do not have to spend a lot of time to make. It was passed on to by a Nona from Montepulciano a little village of Tuscany in Italy....

Crispy pork belly-Red wine and pear gravy (jus lie)

Hello foodies, This crispy pork belly and gravy is simply the best dish to try. It is delicious and easy to recreate. I use I used some pork belly from Linley valley here in WA. It is just nice and melting without being to strong in flavour. The sauce, gravy or as we “chefs” calls...

Vegetables stock- your base to many vegan/vegetarian dishes

Recipe to make the perfect vegetable stock that will boost your favorite dishes, sauces, soups to another level.

Frenchy’s “zingy Mayonnaise”

Mayonnaise is part of the basic sauce of the french repertoire. it is easy to make following few simple steps… From it you can create many derivatives sauces such as, Tartare, aioli, anchovies, truffle, cocktail, rouille……. Ideal to use as a dipping sauce or a dressing for your salads, potato and rice salads.

Hollandaise Sauce “the easy way”

Tutorial on how to make a nice and easy hollandaise sauce. All the steps to take your dishes to a next level.

Lobster stock- A great base for sauces and soups

this week recipe is about going back to basics. Often people ask me how do I make such a good sauce or soup or even what is the secret to your risotto? The Key is always to make a good stock (Broth). But what is a stock? Imagine a tea bag, you place some herbs in a liquid to infuse for a certain amount of time. Well this is the same concept with bones or shells with some herbs and vegetables to extract a maximum of flavour. I have been a head sauce chef for few years and perfected the art of sauce. This week I am sharing my recipe for a great lobster stock.

How to make Creme Anglaise-English custard

This recipe is a classic 101 of patisserie. All chefs and pastry chef must know how to make a pure, rich, vibrant “Crème Anglaise. It is often and by mistake called a custard. This has no form of starch in it and remain of a pouring viscosity has it is a sauce.

How to make a Toffee sauce in 5 minutes.

Make your own Toffee sauce in 5 minutes. The best recipe. Easy to make. This sauce goes very well with pudding, Apple pies, ice cream, pies anything you like to have it with 🙂

Raspberry Coulis, your fruit sauce for everything

My raspberry coulis is often a sauce I used on my desserts. It is just goes with pretty much any sweet I make. You can also use it for your yoghurt, muesli and we will also use that for some jelly, insert of cakes.

Vegetables stock- your base to many vegan/vegetarian dishes

Recipe to make the perfect vegetable stock that will boost your favorite dishes, sauces, soups to another level.

Vegetarian Paella-Ole!!

This is a really easy beautiful vegetable Paella that will suit every taste-buds even if you are not a vegan or vegetarian.

Raspberry Coulis, your fruit sauce for everything

My raspberry coulis is often a sauce I used on my desserts. It is just goes with pretty much any sweet I make. You can also use it for your yoghurt, muesli and we will also use that for some jelly, insert of cakes.

The perfect Brussels sprouts

Hello Foodies, This week is about cooking green using the methods of cookery “blanching” and “refreshing”. An easy way to parboiled your vegetables and to maximise the preservation of colours, nutrients and vitamins. “Far out, Brussel sprouts”, I know some of you hate them and others love them. I must say growing up I hated...

Vegetables stock- your base to many vegan/vegetarian dishes

Recipe to make the perfect vegetable stock that will boost your favorite dishes, sauces, soups to another level.

Vegetarian Paella-Ole!!

This is a really easy beautiful vegetable Paella that will suit every taste-buds even if you are not a vegan or vegetarian.

Potato-Mayo Salad

This is the perfect summer salad to take to your friend” BBQ party or as a side dish. People will ask you for the recipe every time.

Hollandaise Sauce “the easy way”

Tutorial on how to make a nice and easy hollandaise sauce. All the steps to take your dishes to a next level.

Vegetables stock- your base to many vegan/vegetarian dishes

Recipe to make the perfect vegetable stock that will boost your favorite dishes, sauces, soups to another level.

Vegetarian Paella-Ole!!

This is a really easy beautiful vegetable Paella that will suit every taste-buds even if you are not a vegan or vegetarian.

Vanilla sponge (genoise)-a base for many cakes

Easy and basic light Vanilla sponge for all your basic cakes, novelty cakes, naked cakes, strawberry shortbread, fraisier, gateaux

Frenchy’s “zingy Mayonnaise”

Mayonnaise is part of the basic sauce of the french repertoire. it is easy to make following few simple steps… From it you can create many derivatives sauces such as, Tartare, aioli, anchovies, truffle, cocktail, rouille……. Ideal to use as a dipping sauce or a dressing for your salads, potato and rice salads.

Salmon, Spinach and Leek Quiche-Gluten free

A nice balance salmon dish that will satisfy you without the carbs of the pastry. This ideal post indulging after Christmas and New year’s events. Only 520 calories per serving to kick start your new year, new you.