Confit Duck Leg Recipe By Chef Simon Moss
This delicious confit duck leg recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Check out our interview with Simon to learn more about his career,...
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Cuisine: French
For the connoisseur in French cuisine; after tasting these dishes you’ll feel like your floating on the Rhine. Simply scroll to find the right one for you.
Cameo Crème Brûlée
For many of the world’s top Chefs food is well, not just food, but a form of expression. Take Igor Grishechkin’s cameo crème brûlee – a stunning example of food...
Quiche Lorraine
Quiche Lorraine is a highly popular quiche variant named after the Lorraine region in France. It was originally made with eggs, cream and lardons, though modern recipes are now based...
Canard à la Presse (Pressed Duck)
Canard à la Presse or Pressed Duck is a traditional French dish that provides an extraordinary culinary experience. The dish was created in the 19th century by Parisian restaurant La...
TUNA NICOISE
This can all be pre prepared apart from the tuna which should be done last minute. Set yourself up a pot on the stove with water and an ice bath....
SEA DELICACY
Roll a strip of fresh tuna in the sesame/pepper mix and then sear in a hot smoking pan until seared evenly on all sides. Remove from pan and cut at...
ALMOND, COFFEE & CHOCOLATE TART WITH MASCARPONE CREAM
I personally love coffee, mixing with Mascarpone, remind me when I lived in Tuscany. For 1 large tart (22cm) Cacao Shortcrust Combine room temperature butter with salt and sugar in...
APPLE TARTE TATIN WITH CHAMBORD SYRUP AND CINNAMON CREAM
This is one of my favourite classic recipes. The name originates from and was made famous by the Tatin Sisters of France in the early part of the last century,...
ASPARAGUS, MUSHROOM, CHORIZO, BRIE AND DILL FRITTATA
Frittata is one of those items you can make when all you have in the fridge are eggs and a few bits and pieces; it’s entirely welcoming to your creativity....
ASPERGES VERTES, SAUCE YAOURT AUX AGRUMES DE MENTON ET MOURON DES OISEAUX
Lemon Vinaigrette Together in a saucepan the juice of two lemons, honey and vanilla bean scraped. To reduce the overall heat two thirds. Cool quickly and emulsion with olive oil...
Basil Infused Tuna
Only sashimi-grade Yellowfin tuna will do for my signature dish. If your fishmonger can’t deliver, shop around somewhere else or put the recipe on the backburner for another day. Mustard...
BE MY LOVE (MILK CHOCOLATE MOUSSE, RASPBERRY CREAM, DARK CHOCOLATE CRUNCH, CHOCOLATE GLAZE, FREEZE DRIED RASPBERRY)
Dark Chocolate Discs/White Chocolate Hearts For the dark chocolate discs, spread a thin layer of tempered dark chocolate onto a guitar sheet. Cut into 5cm discs before the chocolate fully...
