Tag Archive for: French

Poulet en Demi Deuil

10 Jul
July 10, 2014

I think everything sounds far sexier in French.  Take poulet en demi deuil for example, would be quite happy for a lover to whisper that in my ear.  Sadly when translated into English, it doesn’t have the same ring.  Chicken in half mourning sounds more on the sad side than sexy.

I was gifted a gorgeous Western Australia fresh black truffle from the lovely people at Lilydale along with a few packs from their ‘Ready for You to Roast’ range.  Not a bad pick up and cook at home range, the breast roasts marinated in fennel and chili infused oil, were our favourites of what we tried.

Chicken in half mourning Read more →


Restaurant Atelier

09 Oct
October 9, 2012

Restaurant Atelier has had a lot of positive press, I have read and heard lots of good things.  It has been on my ‘go to’ list for a while, but it was a conversation with a person who reviews for a living that expedited my visit.  When they told me it was where they eat on their ‘nights off’, a booking was promptly made.

Restaurant Atelier is located in the cutest freestanding cottage in Glebe.  An intimate establishment with Head Chef Darren Templeman running the kitchen and his partner Bernie operating front of house like clockwork.

You have a choice of à-la-carte or the seven course degustation, $90 or $145 with matching wines.  On our visit fresh Italian summer truffle is available with our meal, $10 for it to be added to a main meal, or to two dishes if we opt for the degustation.

We decide on the degustation, mine with the truffle option and the matching wines. Read more →

Assiette – $35 Friday 3 Course Lunch {closed}

04 Jun
June 4, 2011

Assiette has been on my “want” list for quite a while and what better way to try Warren Turnball’s two hatted restaurant than on a Friday for lunch. “Why Fridays?” I hear you ask.    That is because something magical happens on a Friday lunch at this Surry Hills establishment.  A three course menu for $35 dollars is available.  To be honest it almost sounds too go to be true and I wasn’t quite sure what to expect.

I had made a reservation for Ms Lily and myself months in advance and watched the weeks tick by in anticipation. On the day I was so excited I actually skipped breakfast and by the time we were seated in the white walled, dark wooden furnished walls of Assiette I was famished.

You do have a choice on Friday of their normal menu or the $35 special. We knew what we are here to try, even though quite a few dishes are calling our name from the standard menu.  On the special menu there is the option of two entrees, two mains and two desserts.  Ms Lily really is good to me and it is agreed that we will order one of each dish in order to have a taste of the whole menu. Read more →

Daring Cooks’ Challenge, November – Soufflés

17 Nov
November 17, 2010

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided many of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

The word soufflé literally means “puffed up” in French.  The original soufflé was a basic hot soufflé which is started with a roux and was invented by the French in the late 18th Century.  Antoine Beauvilliers, it is believed, was making soufflés as early as 1782 even though he did not publish L’Art du Cusinier until 1814 (later published in  English as “The Art of French Cookery”).  Antoine Beuvilliers was a culinary master and we can thank him for opening the first “real” restaurant in Paris, he changed the way that people dined out.

I actually don’t think I have ever met anyone who does not love, or at least likes, a soufflé.  I know I adore them.  So light and full of air, puffed perfectly, just purely delightful.  My preference is for the classic cheese soufflé with a close second to a rich chocolate or Grand Marnier (even a combination of the both).

Due to my love of French cooking I decided to honour the original and what I truly think is the best, a basic soufflé au fromage.  Rich, warm cheesy goodness, sinful decadence on a plate that ends up heading straight to the hips and ass (trust me, it seductively whispers these facts to you with every mouthful).  Served simply with a garden salad.  Pure flavour perfection.

Soufflé au Fromage (Cheese Soufflé)
Prep time
Cook time
Total time
Fluffy cheesey goodness best serve with a crisp green salad
Serves: 4
  • 60 gms butter
  • 60 gms plain four
  • 500 mls milk
  • 200 gms gruyère cheese - good quality grated
  • 6 eggs - separated
  1. Preheat your oven to 200?C. Butter a large soufflé dish.
  2. Melt butter in a heavy based saucepan over low heat and add flour. Stir the mixture with wooden spoon until it foams. Gradually add milk in small amounts. Keep stirring in between each addition and continue to stir until you end up with a smooth and thick roux.
  3. Add the cheese and season with salt and pepper to taste. Remove the mixture from the heat and stir in the egg yolks.
  4. In a large bowl beat the egg whites with a pinch of salt until stiff peaks form. Then with a large metal spoon gently fold through a little of the cheese mixture. Once the small amount of cheese mixture has been incorporated add the rest of the cheese mixture and mix gently.
  5. Pour into the soufflé dish and smooth the top. Bake on the middle rack of your oven for 10 minutes. Turn the oven down to 180?C and cook for another 25-30 minutes until well risen and golden brown.
  6. Serve immediately.


It is a rich recipe and I find serving it with salad lightens the meal.  Some crusty bread and butter (French of course) on the side would also go down really well.  The recipe I used actually comes from my Food Safari recipe book by Maeve O’Meara, the recipe itself is from Marie Helene Clauson.

I decided to make one large soufflé to be served at the table and shared by the tribe instead of individual ones.  I loved presenting it all puffed up and then with a large serving spoon digging in and serving it out to the waiting drooling mouths.  When you make this, just picture Maeve going, oooooo, ooooh, mmmmmm, this is sooooo good, because it truly is.  I know we were ooooing and ahhhing as we ate.

Bon Appétit