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

  • 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…

  • 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…

  • 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

A five-course feast from Alain Passard

Casey Warrener
11 April, 2017

Alain Passard of L'Arpège in Paris travelled around Tasmania talking to producers, growers and makers to develop a uniquely local menu for three special events. Here we share the menu he dreamed up, as well as ideas for recreating it at home.

Alain Passard’s restaurant L'Arpège in Paris has long held three Michelin stars and is number 12 on the World’s 50 Best Restaurants list. He’s a visionary of vegetable-centric cooking and dropped red meat from his menu long before kitchen gardens were on trend. The son of a seamstress and a musician, Alain has an artistic sensibility that is evident in his food.

Recently we were lucky enough to try Alain’s cooking at a lunch in Launceston, Tasmania as part of the Great Chefs Series on until August 11. The idea? A group of young chefs from TasTAFE get to learn from legends such as Alain and you get to enjoy once-in-a-lifetime dining experiences with world-class chefs.

Here’s the five-course menu Alain imagined for the premier event at Josef Chromy Wines, as well as ideas for recreating it at home:

1. A bright tomato gazpacho complemented by a cleansing quenelle of celery ice cream showcased Alain’s deft touch with vegetables straight up.
Try: Gazpacho by Oliver Bon

2. This rainbow of baby vegetables shone in its simplicity, but it was the electric honey dressing that took it to the next level. Known as the ‘vegetable harlequin’, this is among Alain’s most famous dishes.
Try: Roasted vegetable salad with rocket and tomatoes by Skye Gyngell

3. If I were to have guessed the dish that would knock my socks off pre-meal, the grilled squid in garlic bouillabaisse probably wouldn’t even have made my top two. This was beautifully structured – a flavour-packed broth, fresh ribbons of squid and creamy egg yolk. A highlight.
Try: Traditional marseille bouillabaisse by Luke Nguyen

4. The anomaly from the line-up. It was surprising to find red meat on the menu when it’s such a side step from what Alain is all about, but then again, meat-free tasting menus are almost unheard of in Australia. The sauce was rich, sticky and packed a flavour punch – a mixture of rooibos tea and orange juice. The sweetness of the sauce offset the bitterness of the grilled witlof and the Flinders Island wallaby was perfectly pink.

Try: Angus beef bavette, pumpkin, caramelised witlof, maple syrup by Philippa Sibley

5. A plate of tart Tasmanian berries, hibiscus syrup and crunchy almonds was just the thing to round out this parade of pristine produce.
Try: Mixed berries with kirsch in tulip baskets by Gabriel Gaté

Chris McGimpsey, the brains behind the event, shared that Alain was so enchanted by Tasmania that he plans to return each year. We’ll be bookmarking for our next chance to dine with the masterful chef.

Read our chat with Alain Passard on Tasmanian produce.

    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