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
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.
Grilled lobster Chervil & Aniseed butter-Charcoal style and in the Bush
The following recipe is part to a little mini serie “Cooking in the Bush”.
This recipe was produced during our latest trip around Western Australia. We stopped in the old Town Site of Nannine, a ghost town. So much a ghost town than if you google it, it does not appear. This site is about 750 klm North East of Perth and 30 klm South of Meekathara.
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.
