Manu’s light-as-a-feather easy, fiddle free Raspberry Soufflé.
What’s more French than French toast? One with passionfruit curd and rose petals, elegance at its finest.
Ah! What a classic, whenever you hear French you think Bouillabaisse.
For the sweet tooths that want a single serving, Gabriel Gaté’s Cherry Clafoutis.
From the best, Mark Best brings you his Rabbit Terrine. This is an edited extract from Best Kitchen Basics by Mark Best published by Hardie Grant Books RRP 59.95 and is available in stores nationally. Photography by Petrina Tinslay.
AGFG’s Traditional French Crepes, perfect for every breakfast leading up to Bastille Day.
Manu’s Chilled Pea Soup with Crab Salad will have you pioneering simplicity.
A classic where practice makes perfect, Orange Crème Caramel.
A recipe not for the faint-hearted and where patience is key, Chestnut and Blackcurrant Mille-Feuilles.
Beautiful, light and sugary, Lavender Macarons with Honey Buttercream.
No French affair would be complete without an Apple Tarte Tatin, especially Manu Feildel's Mum’s recipe.
