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.
Langue de chat Biscuit-Tongue’s cat biscuit
This week is all about a nice little buttery biscuit that is not so sweet and ideal to eat with a cuppa, or creme bulee, or chocolate mousse, or ice cream… or just as it is ahahah
Double Chocolate and walnuts cookies
Learn how Easy and amazing this chewy cookies recipe is. You and everyone else will really love them.
Anzac Biscuits
In this video I am showing you how to make some quick and easy Anzac Biscuit. Full recipe in the link below.
MacarOOns the coconut biscuit
Macaroons made of coconut are super easy to make. You ll be amazed by how delicious and addictive they are
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
How to feed your Sourdough starter prior baking
How do you use your “Mother Starter” to make the bread? this is a question i often get. So this recipe and video shows you how i activate my sourdough starter to prepare 2 good loafs of white bread.
Sourdough Bread recipe (65% Hydration)
A sourdough recipe that is nice and easy. just be patient and let the bread rise.
How to make you own bread rolls and baguettes at home. French bread 101
This recipe is ideal to learn how to make your own bread. As you will see in the video, it is easy and fun. I always find rewarding the process of making bread rolls or little baguettes. You just need 4 ingredients and magic happens.
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
How to make a smoked salmon and cheese Omelette-The Perfect Treat for any meals
This recipe shows you how to make the perfect omelette every time, by chef David . Delicious and nutritious. Ideal for any meals of the day.
Chia Pudding for the family
If you never tried chia seeds pudding before, you will love this recipe. no cooking required and a healthy breakfast that will keep you going all morning.
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
Mirror Glaze- A modern touch to glazing cakes
Learn how to make an easy, yet sexy, beautiful chocolate mirror glaze for all your mousse or Bavarois cakes.
Friands- Blueberries and Macadamia nuts.
This recipe is all about love in a little cake. The friands are the cousin of the French Financier and often flavoured with fruits. The financier tends to be made with nutty butter and almond only, whereas the friands can be flavoured with berries and other nuts. Both of them are just divine and so easy to make.
Banana, choc and walnuts Muffins
These are the best banana and chocolate muffins made by chef David from France. they are delicious and so quick to make
Easy Chocolate Ganache-Perfect for your chocolate truffles or cakes
Learn this week how to make the perfect chocoate ganache. This recipe is ideal for all your cakes filling and covering and also to make easy chocolate truffle.
Chocolate Truffles
Learn how to make easy, yet amazing chocolate truffles for Christmas or to give as a gift to everyone.
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
Tart Tatin- Apple pie upside-down
Marble cake-Pound cake
Honey cake
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.
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.
Confit Onion Jam
My confit onion jam is not just to easy to make, it will just lift all your meat dishes too if you want you can put it everywhere.
I started using this onion jam for my catering business. We produce cocktail food and one of the recurring items is socth beef fillet roast, mayo, on a slice of baguette and confit onion jam. A marriage made on earth that will take you to heaven.
How to make preserved ginger
This recipe is about having ginger always on the ready in the pantry. It will save you a lot of money and you will love the burst of flavours that preserved ginger bring to yuor dishes or baking.
Hand Made “pasta dough”
Poach Eggs-How to poach eggs perfectly
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.
How to make Rillettes-Chicken and duck terrine
This week recipe is focused on “Charcuterie”. You may have heard of “Pate”, “Foie Gras”, Terrine, Chicken Parfait but have you heard of Rillettes? This is a speciality from the city of ” Le Mans”, famous for the 24 hours car race. The rillettes is traditionally made of pork and pork fat.
Post-Christmas Quiche. How to use your left overs and No Blind baking technique.
I love quiches. Perfect for a quick lunch on the go, dinner with a salad, or little squares for your pre New years eve dinner. SO, what are you waiting for? Whether you make your own pastry or not, just get in the kitchen and use all your left over. This recipe is super easy, everyone can do it. NO BLind baking required
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 Rillettes-Chicken and duck terrine
This week recipe is focused on “Charcuterie”. You may have heard of “Pate”, “Foie Gras”, Terrine, Chicken Parfait but have you heard of Rillettes? This is a speciality from the city of ” Le Mans”, famous for the 24 hours car race. The rillettes is traditionally made of pork and pork fat.
Sausage roll- Aussie Style
This recipe is for the sausage roll lovers. If you are using convenient puff pastry, this little bites should only take you about an hour to make. Impressed your guess at your next party. they are worth to make over the already made one.
Melon and Coppa Skewers-Ideal for your cocktail party
Melon and Coppa Skewers-Ideal for your cocktail party. The marriage between a sweet rock melon and coppa or prosciutto, is pleasure on earth and your taste buds.
Post-Christmas Quiche. How to use your left overs and No Blind baking technique.
I love quiches. Perfect for a quick lunch on the go, dinner with a salad, or little squares for your pre New years eve dinner. SO, what are you waiting for? Whether you make your own pastry or not, just get in the kitchen and use all your left over. This recipe is super easy, everyone can do it. NO BLind baking required
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.
How to make Rillettes-Chicken and duck terrine
This week recipe is focused on “Charcuterie”. You may have heard of “Pate”, “Foie Gras”, Terrine, Chicken Parfait but have you heard of Rillettes? This is a speciality from the city of ” Le Mans”, famous for the 24 hours car race. The rillettes is traditionally made of pork and pork fat.
Thai green chicken and mixed vegetables curry
Thai green chicken and vegetables curry
Hand Made “pasta dough”
The perfect Brussels sprouts
Crispy pork belly-Red wine and pear gravy (jus lie)
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
Tart Tatin- Apple pie upside-down
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.
Best Choux pastry-How to pipe Eclairs shape
Always wanted to learn how to make choux Pastry? well here you are. I am sharing with you my recipe and techniques to make the choux pastry but also how to pipe the “Eclair” shape like a pro. It took me few trial and error to be able to understand how choux pastry works… Hence this video and recipe for you. If you follow it , you should be able to reproduce it just like i do.
Sourdough Croissants recipe
this week recipe is about making croissant with a sourdough starter, ” le croissant au levain”. An old method to make croissants, using natural yeast and non commercial yeast. As you may know working with sourdough starter is not always easy but very rewarding in terms of flavours of your end product.
Post-Christmas Quiche. How to use your left overs and No Blind baking technique.
I love quiches. Perfect for a quick lunch on the go, dinner with a salad, or little squares for your pre New years eve dinner. SO, what are you waiting for? Whether you make your own pastry or not, just get in the kitchen and use all your left over. This recipe is super easy, everyone can do it. NO BLind baking required
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.
Risotto Ala David – Red seafood Risotto
The best seafood risotto that you will ever come accross. Try it and share it, you will really be the talk of the dinner party.
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
Crispy pork belly-Red wine and pear gravy (jus lie)
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.
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.
How to peel and clean lobster tail from the shell safely- tips and technique
How to peel and clean lobster tail from the shell safely- tips and technique. you do not need to get hurt whilst doing it.
Risotto Ala David – Red seafood Risotto
The best seafood risotto that you will ever come accross. Try it and share it, you will really be the talk of the dinner party.
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
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.
How to make the best Mash potatoes-AKA PARIS POTATO MASH
Do you want to know the secret of a good potato mash ? here is my secret recipe. This is the best Parisian style potato mash you will ever taste. so get rady and start peeling, youll be the talk of the party.
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.
