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Cook Like A Local: French Inspired Food

If you’re a fan of quality food and trying something new, then these French delicacies are a must-try!


Banoffee soufflé
SERVES 6–8    TOTAL TIME  25 min

Softened butter, to brush
Caster sugar cup
Cocoa powder ⅓ cup

For the soufflé
Ripe bananas 2
Egg whites 5
Caster sugar 100 g
Cocoa, sifted, plus extra to dust ½ cup
Caramel sauce, to serve

1. Preheat the oven to 200°C.
2. Brush the insides of six 200 ml ovenproof ramekins with the softened butter. Sprinkle some caster sugar into each of the ramekins and swirl around to coat the base and sides. Tip out any excess. Repeat with some sifted cocoa powder.

1. Mash the bananas into a smooth puree. Set aside.
2. Whisk the egg whites to soft peaks using an electric hand mixer. With the motor running, gradually add the sugar and continue mixing to form a thick, glossy meringue. Gently fold in the banana puree until combined.
3. Fill the ramekins to the brim with banana mixture, levelling off the top using a palette knife. Run your thumb and forefinger around the rim of each ramekin to create a slight indent around the sides of the pudding.
4. Bake the soufflés for 10–12 minutes until puffed and set.
5. Dust the soufflés with extra cocoa and serve immediately with the caramel sauce.
Top tip Preparing the ramekins with butter, sugar and cocoa is importantto help the soufflé to rise evenly.


Boeuf Bourguignon
SERVES 6–8    TOTAL TIME  3 hour 15 min

Olive oil 2 tbsp
Bacon, roughly chopped 200 g
Stewing beef, cut into chunks 1 ½ kg
Carrot, peeled and sliced 1
Onion, finely chopped 1
Garlic cloves 6
Flour 2 tbsp
Baby onions 8
Red wine 1 cup
Beef stock 3 cups
Tomato paste 2 tbsp
Fresh thyme sprigs, finely chopped 3
Fresh parsley, finely chopped 2 tbsp
Bay leaves 2
Butter 2 tbsp
Small white or brown mushrooms, halved or whole 175 g 

1. Preheat oven to 180°C
2. Heat the oil in a large dutch oven or heavy-based pot. Cook the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat the beef dry with a paper towel. In the same pot, sear the beef in batches until browned on all sides. Remove from the pot and add to the bacon.
4. In the same pot, cook the carrots and onions until softened. Add 4 minced garlic cloves and cook for 1 minute. Return the bacon and beef back into the pot and season. Sprinkle with flour, toss well and cook for 4–5 minutes to brown.
5. Add the baby onions, wine and stock so that the meat is barely covered. Add the tomato paste and herbs. Bring to a simmer on the stove. Cover and transfer into the oven and simmer for 2–3 hours, or until the meat is tender
6. Heat the butter in a pan over a high heat. Add the remaining 2 cloves garlic and cook until fragrant. Add in the mushrooms and cook for 5 minutes. Season well. Add the mushroom to the beef and stir.
7. Serve the Boeuf Bourguignon garnished with parsley and serve with mashed potatoes or rice.


Tartiflette (potato, bacon, cheese and white wine) – potato bake
SERVES 10    TOTAL TIME 40 min

Potatoes, peeled 1.7 kg
Diced bacon 500 g
Butter ¼ cup
Onions, thinly sliced 1 ½
Garlic clove, minced 2
White wine ⅓ cup
Sour cream 1 cup
Cream 2 ½ cups
Brie cheese, sliced 500 g
Sea salt
Freshly ground pepper
1. Preheat the oven 180ºC. Place the potatoes in the pot and cover with water. Bring to a boil over a medium heat and cook for 10–15 minutes or until potatoes are easily pierced with a knife, but not falling apart. Remove from the heat, drain, and set aside until cool enough to handle. Cut the potatoes into 1 cm rounds and set aside.
2. Heat a pan over a high heat. Cook the bacon until browned. Drain the bacon and set aside. Lower the heat to a medium heat and in the same pan add the butter. Add the onion and garlic and cook for 5 minutes until golden brown. Add the bacon and wine and cook for another 5 minutes, stirring occasionally.
3. Combine the sour cream and cream together in a bowl. Add the bacon and potatoes and mix to coat.
4. Place half the potato mix in a 2-litre ovenproof dish. Spread half the cheese slices on top of the potato. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Season and serve hot.


Salted honey and pear tarte tatin
SERVES 6–8    TOTAL TIME  1 hour 15 min

Roll frozen puff pastry, thawed 1
Butter 70 g
Caster sugar 70 g
Honey 70 g
Sea salt flakes ½ tsp
Small pears, peeled, halved lengthways, core removed 6–8
Walnuts, chopped 50 g
Zest from half an orange
Whipped cream, to serve

1. Preheat the oven to 180°C.
2. Unroll the pastry on a lightly floured surface. Trim and patch into a large square. Gently place a large ovenproof pan over the pastry and cut out a slightly bigger circle, using the pan as a guide. Prick the pastry all over with a fork and place on a lined tray in the fridge.
3. Melt the butter in the same pan. Sprinkle over the sugar and cook for 2 minutes or until it begins to dissolve, then stir in the honey and salt.
4. Reduce the heat to medium-low. Place the pears in the pan cut-side up and cook for 30 minutes, turning halfway, until the sauce has reduced to a thick amber caramel. Shake the pan frequently to prevent the pears from catching and baste the pears in caramel.
5. Remove the pan from the heat and arrange the pears cut-side up in a neat circular pattern. Sprinkle over the walnuts and orange zest.
6. Place the pastry disc on top of the pears, tucking the edges into the sides of the pan.
7. Bake the tarte tatin for 20–25 minutes or until the pastry is puffed and golden. Set aside for 5 minutes, then carefully invert onto a plate.
8. Serve warm topped with whipped cream.

Styling: Jezza-Rae Larsen
Styling assistants: Sjaan van der ploeg & Kirsty Buchanan
Photography: Callen Jefferson/

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