french

Coq au Vin. Revisiting a Classic: No. 1

Coq au Vin. Revisiting a Classic: No. 1

Coq au Vin, such a classic French dish, and one that I adore. Recently I realised it’s a dish you dont see around much anymore, and certainly not on restaurant menus. Maybe its gone out of fashion, considered boring perhaps – who knows? I tend to think however, no matter what the latest food fad, classic dishes like this are important to have in your repertoire. They are perfect with the right glass of wine, and are not too hard to make, provided you have a great stock, which I’m sure you’re sick of hearing about; I know I go on about it, but its important, so I have included it in the recipe below. Just remember, it’s a stew really it is.

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Beef Cheeks and Burgundy

Beef Cheeks and Burgundy

When the weather turns cooler I start thinking about braising, and cooking with wine. Instinctively I turn to my French cookbooks, as I love French cuisine, particularly the classics. For me, there’s no better food, when done well. I’ve cooked my way through Elizabeth David’s books; French Provincial and French Country Cooking amongst them, and still refer to them constantly. Her recipes are deliciously simple, and she always treated food with such reverence, understanding, and above all care. Paul Bocuse – The New Cuisine, is another favourite.

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Crème Caramel and New Year's Eve

Crème Caramel and New Year's Eve

It’s New Years Eve, the end of another year; and the beginning of a bright new one full of hope and promise. We are usually away with friends at this time, but this year it’s just the two of us at home. So, I have planned a simple, yet elegant dinner for two, finishing with our favourite dessert, Crème Renversée au Caramel

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Castagna Vineyard Open Day

Yes, wine is the new Beechworth gold. And moreishly delicious it is… especially from my favourite vineyard.

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Roasted Lamb Rack with Peperonata

This deliciously light dish makes the perfect Summer meal. It works well for a couple or a crowd. I like to serve this with some crispy, roasted potatoes. Although it needs nothing else, I’ve chosen to add some strips of chargrilled zucchini. They look so pretty and taste wonderful too.

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