Published on July 29, 2026

There’s more to life than just classic French meringue. When you heat eggs while making meringue, you get a glossier and much more stable result. Dig into delicious recipes that use Swiss and Italian meringues.     Rosy red pavlova  This recipe uses Swiss meringue, which is shiny and stable. This means the meringue will keep its sheen, texture and volume […]

Published on July 29, 2026

Master the French mother sauces and discover the essential building blocks of classic French cooking.  From creamy Béchamel and peppercorn sauce to buttery Hollandaise, these timeless recipes form the foundation of countless dishes. While they may seem intimidating, each sauce can be made at home with simple ingredients and the right technique. Learn how to make these […]

Published on July 29, 2026

What’s not to love about citrus season? From steamy risottos to hearty meals and even a delicious, sweet treat – these meals made with zesty citrus make the chilly weather bearable.   Creamy lemon pasta  Ingredients  For the pasta:   1⅖ cups (250g) plain or OO flour  3 (170g) extra-large eggs    For the creamy lemon […]

Published on July 12, 2026

The authentic recipe uses Japanese “Shokupan” (milk bread), which is light and fluffy. Our own unsliced government white bread will work perfectly for this, as it is also springy and full. Makes 6 Ingredients For the toast: 2 unsliced white bread loaves 3 eggs ¼ cup sugar 1 tsp vanilla extract ½ cup cream 2 […]

Published on July 12, 2026

This recipe is inspired by the much-loved “Torrijas” (a Spanish French toast made with a spiced citrus custard, which is known for being the perfect mixture of a bread pudding and French toast. Makes 10 slices Ingredients For the custard: 2 cups milk 1 orange, zested 2 Tbsp orange juice 1 cinnamon stick 2 Tbsp […]

Published on July 12, 2026

If you go to France and don’t end up with a steaming hot chocolate, a side of cream and a croissant to dip into it, I’m afraid you’re doing it wrong. Turn to page 56 to make your own croissant or buy them to pair with this hot drink that can, let’s be honest, double […]

Published on July 12, 2026

Best Asparagus & Prosciutto Galette Recipe | Savory French-Inspired Tart Thanks to the maize meal (a South African twist), the pastry in this recipe is delightfully crunchy. Serves 6 Ingredients For the shortcrust pastry: 1⅓ cups (200g) cake flour ½ cup (50g) coarse maize meal 2 tsp (10ml) sugar ½ tsp (2.5ml) salt ¾ cup […]

Published on July 5, 2026

We’ve added a biscuit to the top of our s’mores croissant, but you could crumble a few biscuits into the croissant when assembling too.   Makes 4 Ingredients For the meringue 2 egg whites ½ cup (110g) caster sugar 4 plain croissants Butter, for brushing 1 packet (400g) marshmallows 150g milk chocolate 1 packet (60g) […]

Published on July 5, 2026

Poulet à la moutard has the sharpness from mustard balanced by creaminess. This sauce, with the thickness of a gravy, is rich but isn’t heavy as it doesn’t use a starch to thicken it. Instead, mustard and egg are used to create an emulsified sauce. Serves 4-6 Ingredients 8 bone-in chicken thighs Salt and milled […]

Published on July 5, 2026

These are a real labour of love. It’s about patience, giving the dough time to rest before the next step. We’ll admit that even ours weren’t perfect, but they did spark immense joy! Makes 12-16 Ingredients For the croissant dough 10g (1 sachet) yeast 1-1½ cups (250-375ml) milk, room temperature ½ cup (125ml) water, room […]