Pink Peppercorns.
Did you know that they're not actually a true peppercorn? Just a little ripe berry from the Brazilian pepper tree. Who knew?
With a delicate, fragrant, sweet and spicy flavor, reminiscent of sweet berries and citrus zest.
They can help fight against flu, colds and infections, and can also give relief from muscle stiffness and aches.
Sounds like I could use a truck full of these little biddy beauties after every Wednesday's pilates class.
Read MoreIt's no secret that the French have a flair for taking the simplest of fresh produce and turning it into a rich dish full of comfort and flavour.
I think this is what I love most about French food.
Well, maybe after butter.
Take Paris Mash for example. The simplest of vegetables whipped up (literally) and turned within minutes into this luscious, rich and silky smooth dish. How could anyone not love French cooking?!
Read MorePoire belle Hélène, created by Auguste Escoffier (the man behind the delicious Peach Melba) and named after the operetta La belle Helene which premiered in Paris in 1864.
A gorgeous sounding name and a super simple dessert, which can be prepared in advanced and then whipped together in an instant. Or if you’re like me, plonk all elements in front of your guests and have them serve themselves. Voila!
Read MoreChampvallon.
A rustic yet still fairly elegant dish which dates back to the reign of Louis XIV, supposedly invented by one of his mistresses. Where the name itself comes from, there seems to be no clear answer. Perhaps from the tiny little French village Champvallon located in the region of Bourgogne, or perhaps named after the archbishop of Paris during Louis XIV's reign, Francoi de Harley de Champvallon?
Whatever the answer, this is a lovely little dish to have bubbling away in your oven while the rain falls outside and while you sip a well deserved glass of red.
Read MoreMe without breakfast is a sight you never want to see. So when we boarded the early morning train from Paris to Figeac, before any of the shops or boulangeries were open, we made sure we were prepared.
Breakfast in luggage. Tick.
It wasn't a conventional breakfast, but it was the perfect breakfast. Salade de lentilles a l'oeuf poche. Lentil salad with poached egg.
Read MoreIt's as simple as it sounds. Chicken, red wine and just the one pot. Oh...and a little love.
I love the shift to Winter my mind, body and routine takes. Bit by bit, slowing down. Not completely, as that would be too good to be true, but just enough to notice. I seem to take longer over my morning latte. I'm in bed earlier. The food in my kitchen cooks for longer.
This dish is not the true coq au vin. However, it is chicken slow cooked in red wine and I did use French wine, so I'm still going to say it's somewhat French. Perhaps French inspired?
Read MoreI'm always torn between being on holidays and my home. I love both. I love the freedom of not setting an alarm, of forgetting what day of the week it is, and not having to rush back to work after lunch.
On the other hand, I love my kitchen. My pots, my wine glasses, my sharp knife. It's the little things.
Read MoreBouchon.
How could you not love this wonderful word?
1) it simply rolls off the tongue like sweet honey;
2) it is a little cake whose shape resembles a cork (bouchon in French); and
3) a French cork comes from a bottle of French wine....need I say more?
Read MoreFlicking through Country Style magazine, as I do, whilst sipping my pot of tea, I came across a photo that struck something in me. A simple shot of someones home-office - with the most beautiful antique desk, double French windows, calming blue walls and natural light. Loads of natural light.
I couldn't stop staring.....
Read MoreSpring.
I certainly wouldn't class it as my favourite season, but it's still a beauty, don't you think? I love the very beginning of it, when the leaves just start to show themselves and splashes of colour can be seen everywhere you look as the flowers begin to bud. I love that I still need to carry a jacket with me and that I can still rug up under a blanket most evenings.
I also love that Christmas is not too far away!
But probably my most favourite thing about this season is all the yummy Spring vegetables that begin to show themselves. How can you say no to their petite size and beautiful colours?
Read MoreThe Chocolate Truffle: A French invention.
Need I say more?
According to legend, the chocolate truffle was accidentally created in the kitchen of French culinary giant Auguste Escoffier during the 1920's where his apprentice poured the hot cream into a bowl of chocolate chunks instead of the sugared eggs. The resulting bumpy, lopsided ball resembled, to Auguste's mind, the luxurious truffles from the French Perigord region.
I wonder if the poor apprentice lost his job or was promoted?
Read MoreWhen I see the word Ratatouille, it instantly conjours up pictures of Summertime in Southern France. Think the Mediterranean shoreline, a bright blazing sun and warm blue waters.
Ratatouille (a Provencal ragout of vegetables) is one of those infamous recipes that everyone in France makes slightly different, and everyone else's recipe is wrong. The French would cringe seeing this interpretation, but I LOVE it. Even thought this version may not conjour those warm Summer months, it makes me think of cosy Winter nights rugged up under a blanket in front of a roaring fire. Perfect for Winter in Melbourne!
Read MoreSay hi to Nichole!
Nichole comes all the way from Baltimore and started cooking out of necessity (to stop her eating burnt food). Don't you just love it! She's also the mother of two cats and the brains behind the blog Cookaholic Wife, which just happens to be my Secret Recipe Club partner for the month of July.
The recipe I've chosen from Nichole's HUGE list of recipes is one that is near and dear to my heart. It's a French classic, it's the perfect dish for these cold Winter days we're experiencing here in Melbourne and it's my sort of comfort food at its very best. It also happens to be one of the very first French dishes I tried my hand at.....
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I thought I'd share with you the little tart I made recently for my sister-in-law.
I think you're going to like it.
It's just a simple little tart with a bottom made of flaky, buttery, sweet shortcrust pastry. A middle filled with soft fluffy almonds, and a crown of plump fresh raspberries.
Served with some thick double cream...do you really need anything more?
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