Suitable to freeze. Not suitable to microwave. Note

A sugar (candy) thermometer, from kitchenware stores, is essential for this recipe. Nougat can be made a week ahead. Store nougat in an airtight container between layers of baking paper in a cool, dry place. If the weather is humid, make close to serving. Not suitable to freeze or microwave. Note

Croutes are best assembled close to serving. Note

This recipe can be prepared a day ahead. Assemble just before serving. Not suitable to freeze or microwave. Note

Not suitable to freeze. Not suitable to microwave. Note

Suitable to freeze (without mustard, cream, peas and parsley). Not suitable to microwave. Note

Savory Shortcrust Pastry

Not suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze or microwave. Note

Not suitable to freeze or microwave. Note

Why enjoy one French classic for breakfast when you can combine two? These french toast croissants are filled with fresh slices of strawberry and strawberry jam for a fruity, oozing centre.

You could use fresh baby spinach. Saute in a little oil or butter until wilted before adding to pastry case. Note

Steam helps the souffle to rise and cook evenly, so place a dish of water on the bottom shelf of the oven while cooking. A teaspoon of mustard added to the butter and flour mix enhances the flavour. Note

When a knife tip inserted into the centre comes out clean, it is cooked. To remove from mould, use a pallet knife to loosen edge. Invert onto a plate. Shake gently and remove ramekin. Note

You’ll find crepes in the freezer section of the supermarket. Note

This soup is perfect for those who want to lighten up in warmer weather.

These elegant biscuits should have a slightly grainy, crumbly texture, like sand, from whence they take their name. The filling can be varied, but these are stacked with strawberries and cream.

The French call it La Fête Nationale, we call it Bastille Day. But surely we can all agree that 14 July is the perfect excuse to celebrate our liberté and throw back a glass or three of this Champagne cocktail.

Instead of using half a vanilla bean you could substitute 1/2 tsp vanilla extract. Note

Make it ahead for a special occasion. Note

You can add other flavours to this stuffing, if you like. Try chopped chargrilled capsicum or marinated artichokes, or semi-dried tomatoes. Note

If you don’t have a blowtorch, place the ramekins in a baking dish and fill dish with ice. Preheat grill to very hot, then place ramekins under grill for 2-3 minutes, until tops caramelise. Note

Make sure your cake pan is at least the same circumference as the top of your pudding basin, to ensure the ice-cream sits flush on the cake. If you have a blowtorch, you can use it to brown the meringue instead of baking it. Store cooled sponge wrapped in baking paper and plastic wrap in […]

To make without ice-cream machine: Chop frozen custard and beat with electric mixer until smooth. Fold in whipped cream, nougat and cranberries. Pour into loaf pan and cover. Freeze for 6 hours or overnight, until firm. Note

Fontina is a firm, mildly flavoured cow’s milk cheese that melts beautifully. Note

These indulgent tarts are made for sharing – each tart serves two. Use small strawberries instead of raspberries, if you like. Note

Remove pan from heat in between cooking each crepe, to allow it to cool slightly. The batter will then be able to reach the edges of the pan before it starts cooking. Reheat rhubarb compote on medium-low in a pan for 3-4 mins, stirring occasionally. Note

A decadent gift to be served with coffee and a little tipple on the side.

Roasting these carrots with maple and mustard delivers a tangy flavour.

Alexa Johnston bakes European-inspired savoury vegetable tarts. Like many people I have a bit of a love affair with savoury pies, but tend not to make them very often. The time that goes into making and resting pastry, making and cooling a filling, then putting it all together, is a bit daunting – and yet I’d happily spend just as much time making a complicated cake or sweet pastry. Lately, however, I have been making savoury tarts inspired by the vegetable tarts of northern France and northwest Italy.

Lillet is a French aperitif made from a blend of Bordeaux wine and citrus liqueur and it comes in blanc, rose or rouge. Often served chilled with a slice of lemon or orange, it’s also a refreshing way to toast the approach of spring.

The addition of creme fraiche has a slight tang to these fluffy potatoes.

If you don’t have a brulee torch, you can heat a large metal spoon over a naked gas flame. Then simply run it over the surface of the brulee to caramelise the sugar. Note

Blueberries are antioxidant-rich and have anti-ageing, anti-inflammatory and anti-cancer properties Note

Barbecue blue swimmer crabs with champagne and chervil sauce brought to you by Real Living

This beef bourguignon recipe is full of flavour and cabernet melot - the ultimate winter dish!

You get what you pay for with prosciutto, although the cheaper versions found in supermarkets are usually pretty good. The more expensive prosciutto usually imported from Italy, is finer quality meat and air-dried for longer therefore having a more intense flavor. I don’t be alarmed by the fat on the edge of the prosciutto, and […]

Croque monsieur is a traditional French hot sandwich snack. It’s usually filled with bechamel sauce, but this version simply uses eggs to soak the bread. You can make a Croque Madame by placing a fried egg on top! Note

Caramelise the topping at the table to really impress your dinner guests. Note

Sharp knife; large wide-based ovenproof saucepan; Tongs; medium bowl; kitchen spoon Note

Equipment: Medium mixing bowl; electric beaters; wooden spoon; 3 large saucepans with lids; large mixing bowl; tongs; large knife REMOULADE (makes 3/4 cup) Note

Frangipane is a pastry filling usually made with almond meal; here we’ve used hazelnut. We baked our tartlets freeform (without tins) as this given them a lovely rustic look. Equipment: Sharp knife, 2 baking trays; baking paper; large mixing bowl; electric beaters; whisk; rubber spatula; fork; pastry brush Buerre Bose is the best variety of […]

Equipment Baking tray; baking paper; medium saucepan; sieve; wooden spoon; medium mixing bowl; piping bag with 1cm and 3mm nozzles; small knife or skewer; small saucepan; large mixing bowl; electric beaters Profiteroles: Incorporating each yolk thoroughly will prevent the mix from separating. The profiteroles will be puffed and golden with a crisp exterior when cooked. […]

EQUIPMENT: Pastry brush; Madeleine Tin (from about $ 15 at specialist Kitchenware stores) or mini muffin tins; Small saucepan; 2 ceramic bowls; sieve; Medium bowl; whisk; spoon; wire rack You can make the batter and refrigerate it overnight. This helps give the characteristic bump on the madeleines. Note

Don’t over whip the egg whites – if you do, you’ll have trouble folding them into the white chocolate mixture. Note

The ultimate dessert for chocolate lovers! Moist, decadent chocolate mousse cake dusted with cocoa powder and topped with berries is as pleasing to the eye as it is to the sweet tooth.

When making collar, fold baking paper so collar is double thickness; this will give the souffle more support when setting. Note

You can use a 22cm (base measurement) round fluted tart pan; use 1 1/2 times the filling quantity. Don’t over-cream butter and sugar or filling will ‘puff’ during cooking. Note

This divine pie is guaranteed to become a family favourite and is a great recipe to use up any leftover roast chicken.

Sweet, meltingly soft, buttery and light as air... Only the French could dream up such decadence. Surprise and delight your guests with this special occasion dessert from Julie Biuso

Sweet, meltingly soft, buttery and light as air... Only the French could dream up such decadence. Surprise and delight your guests with this special occasion dessert from Julie Biuso

Sarah Bowman works wonders with the classic combination of sweet and salty flavours

Sweet, meltingly soft, buttery and light as air... Only the French could dream up such decadence. Surprise and delight your guests with this special occasion dessert from Julie Biuso

Bbq blue swimmer crabs with champagne and chervil sauce

You’ll need about 250g trimmed rhubarb. You can use a precooked shortcrust sweet flan case instead. Note

Whole star anise is available from Asian grocery stores and delis; you can use a cinnamon stick instead. You’ll need about 900g rhubarb (pre-trimmed weight). Setting point: To test if jam is ready for bottling, spoon a little onto cold saucer and freeze for a few minutes until cool. Run finger through jam. If surface […]

Adjust rosewater quantity according to taste. When rolling balls in chocolate, work in batches so chocolate doesn’t set before you sprinkle it with sugar. Note