May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
    Read more…

May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
    Read more…

  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
    Read more…

  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
    Read more…

  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
    Read more…

October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
    Read more…

  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
    Read more…

  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
    Read more…

  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
    Read more…

  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
    Read more…

  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

French accent

By
Luke Nguyen & Halliday
Added
12 July, 2016

In his new book, France, Luke Nguyen shares bistro classics and cherished family recipes. Paired with local wines from Halliday, this four-course feast is ideal for your next dinner party.

Lyonnaise salad

Serve this classic French recipe as a dinner party starter.

Serves 4
Dash of white vinegar
4 free-range eggs – make sure they’re super fresh!
400g bacon lardons (thick-cut bacon, cut into matchsticks)
40 baby cos lettuce leaves

Croutons
1/3 cup (80ml) olive oil
12 thin slices stale baguette

Dressing
8 eschalots, thinly sliced
4 tbs Dijon mustard
2 tbs red wine vinegar
1 cup (250ml) extra virgin olive oil

To make the croutons, heat a frypan over medium heat. Add the olive oil and reduce the heat to low. Cook the baguette slices for about 3 minutes on each side, or until golden. Remove and drain on paper towel. The croutons will crisp as they cool. They will keep in an airtight container in a cool dark place for several days.

Add the vinegar to a saucepan of slightly simmering water. Crack the eggs into separate ramekins. Using a large spoon, create a gentle whirlpool in the water to help the eggwhite wrap around the yolk during poaching. Slowly tip each egg into the water, white first. Leave to cook for 3 minutes, then remove the eggs with a slotted spoon. Drain on paper towel, then carefully trim the edges with kitchen scissors for a perfect shape, if desired.

Meanwhile, place a frypan over medium heat and fry the bacon lardons for a few minutes, until nicely browned.

Add the dressing ingredients to a mixing bowl, combining well. Add the lettuce and toss gently to coat. Transfer the lettuce and dressing to serving plates, then garnish with the lardons and croutons.

Place a poached egg on top of each salad. Season with sea salt and freshly ground black pepper and serve.

MATCH WITH


2009 The Truffle& Wine Co. Tamar Valley Vintage Sparkling

This vintage sparkling boasts impressive poise, white peach nuances and well-balanced citrus and green apple driving the length of flavour. A creamy bead carries the zesty citrus with a toasty development and long and even finish, cleverly cutting through the richness of the salad.

Winemaker: Ben Haines

Mussels in white wine

When buying mussels, be sure they smell like the ocean. Don’t buy any with shells that are cracked or open, or that refuse to close their shells when you handle or tap them. Try to cook the mussels immediately, but if you have to wait, place them in a bowl and cover them with a damp towel so they can breathe.

Serves 4-6
2kg mussels
50g butter
1 garlic clove, crushed
2 eschalots, sliced
1 leek, sliced, white part only
1 bay leaf
2 thyme sprigs, leaves picked
190ml white wine
Chopped flat-leaf parsley, to garnish
Crusty bread, to serve

Clean the mussels under running water, scrubbing off any dirt or seaweed and removing the beards.

Melt the butter in a large saucepan over low heat. Add the garlic, shallot, leek, bay leaf and thyme. Cook for 6–7 minutes, or until the vegetables are translucent.

Add the mussels and the wine, cover the pan and increase the heat to high. Cook, stirring occasionally, for 3–5 minutes, or until the mussels have just opened.

Discard any unopened mussels. Transfer the mussels to serving bowls and pour the cooking liquid over. Season with freshly ground black pepper, if you like, but never with salt – the mussels will be salty enough.

Garnish with parsley and serve with crusty bread.

MATCH WITH

2014 Audrey Wilkinson Chardonnay

The subtle use of French oak and the fresh, crisp acidity of this 2014 Chardonnay will enhance the flavour of these mussels without overpowering them.

Chief winemaker: Jeff Byrne

Beef daube

A meal in a bowl, this rich French stew uses an inexpensive cut of beef that is slowly braised in red wine and flavoured with aromatic cloves and juniper berries. As we are using a lesser cut of beef here, you do need a long cooking period.

Serves 4-6
1 tbs olive oil
4 oxtail pieces, each 8–10cm thick
1kg chuck steak, cut into 4cm chunks
150g smoked bacon, roughly diced
1 onion, diced
2 carrots, chopped
1 celery stalk, chopped
2 garlic cloves, smashed
750ml red wine
1 tsp black peppercorns
1 clove
4 juniper berries
2 oranges, zested, peeled and cut into segments, removing the membranes
1 tsp chopped flat-leaf parsley, to garnish

Bouquet garni
4 parsley sprigs
1 celery stalk
1 thyme sprig

Tie all the bouquet garni ingredients together with kitchen string.

In a large saucepan, heat the olive oil over high heat. Add the oxtail and brown on all sides, then remove and set aside.

Season the beef with a generous pinch of sea salt and freshly ground black pepper. Brown the beef in batches, removing each batch to a plate.

Reduce the heat to medium. Add the bacon, onion, carrots, celery and smashed garlic cloves to the pan and sauté for 3 minutes.

Now return the oxtail and beef to the pan, and pour in the wine. If the wine doesn’t cover the beef completely, add some water until this is achieved. Add the bouquet garni, peppercorns, clove and juniper berries. Bring to the boil, skimming off any impurities that rise to the surface.

Once the surface of the liquid looks clean, reduce the heat to a very low simmer. Add the orange segments and gently simmer for 3½ hours, or until the beef is very tender.

Remove the bouquet garni, then transfer the stew to serving plates. Serve garnished with the parsley and orange zest.

MATCH WITH

2015 Gemtree Cinnabar GSM

Crafted from certified organic and biodynamic vines in McLaren Vale, this delicious mouth-filling wine has sweet and generous raspberry flavours, nuances of creamy oak and velvety tannins. It complements the rich French flavours of the stew. Pour it in the stew during preparation and in your glass to serve.

Winemaker: Mike Brown

Petit lemon meringue tartlets

This recipe belongs to patissier and cook, Gerhard Jenne. The curd will keep in a very clean sealed container in the refrigerator for 2 weeks.

Makes 12
Softened butter, for greasing
2 egg whites
A few drops lemon juice
1/2 cup (110g) caster sugar

Sweet pastry
¼ cup (55g) caster sugar
1 egg yolk
100g salted butter, cut into cubes
1 cup (150g) plain flour

Lemon curd
100g caster sugar
100g unsalted butter, diced
100ml lemon juice
2 eggs

To make the pastry, put the sugar and egg yolk in a bowl. Combine briefly with a wooden spoon, then add the butter. Using the spoon or your fingers, blend until the mixture comes together (you can also use an electric mixer). Sift in the flour and quickly work everything into a dough. Shape into a flat slab, enclose in plastic wrap and rest in the fridge for 1 hour before using.

Meanwhile for the lemon curd, place the sugar, butter, lemon juice and eggs in a heatproof bowl. Now sit the bowl over a saucepan of simmering water, making sure the water doesn’t touch the base of the bowl. Cook for 10–12 minutes, stirring constantly, until the mixture starts to thicken. To check whether it is thick enough, dip a wooden spoon into the curd, then run your finger down the back of it; it should leave a clear channel. Pour the curd into a clean bowl and leave to cool.

To make the tarts, grease a 12-hole 5cm mini-muffin tin with a little butter. Roll out the pastry on a lightly floured surface to 3mm thick. Cut out circles with a 6.5cm fluted pastry cutter. Use them to line the muffin tins, carefully pressing the pastry right down into the base. Chill for 30 minutes.

Preheat the oven to 180˚C.

Line each tartlet case with foil and fill with dried beans or rice. Blind bake for 15 minutes, then remove from the oven and lift off the foil and beans or rice. Bake for a further 5 minutes, or until golden. Remove from the oven and leave to cool, but leave the oven on for browning the top of the meringues.

To make the meringue, put the eggwhites in a large, clean bowl. Add the lemon juice and a pinch of sea salt and start beating with an electric mixer. Once bubbles begin to form, start adding the sugar a tablespoonful at a time, and keep beating until you have a stiff but silky-looking meringue.

Pipe or spoon a heaped teaspoon of lemon curd into each tartlet. Using a piping bag fitted with a 5mm plain nozzle, pipe circles of meringue into small peaks on each tartlet.

Place the tartlets in the oven with both the fan and grill switched on and leave for a few minutes, until the meringue tops are nicely browned – or use a kitchen blowtorch to caramelise the meringue evenly all over and give a defined two-tone effect.

The tartlets are best enjoyed the same day.

MATCH WITH

2011 Tim Adams Botrytis Riesling

This wine is very sweet, with pronounced botrytis characters in harmony with citrus and floral notes. The wine is delicious with citrussy desserts as well as full-flavoured cheeses. It will continue to improve in the bottle for a period of at least 10 years. Sealed under screwcap to ensure freshness and authenticity.

Winemaker: Tim Adams

This is an edited extract from France by Luke Nguyen, photographed by Alan Benson ($59.95, Hardie Grant Books).

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again