• Sat
  • Jul 12, 2014
  • Updated: 3:28am

European Cuisine

Restaurant review: The French Window

We had to ask for our plates to be cleared, even when they were piled high with shells, and the position of our cutlery indicated that we had finished our main courses. You'd think that a restaurant that serves so much chilled seafood would have finger bowls for the guests to rinse their hands. Instead, we were served those individually wrapped towelettes of the type you get on the plane when flying economy. 

Thursday, 8 November, 2012, 9:33am

Book: The Clearwater Bay School Cookbook- Favourite Family Recipes

The Clearwater Bay School Cookbook-

16 Sep 2012 - 2:37am

Healthy gourmet: Adriatic fare

Two months ago, I cycled 2,000 kilometres on ancient Roman roads from Sicily to Istanbul, crossing Italy, Albania, Macedonia, northern Greece and Turkey. As a chef, I wanted to explore my Italian culinary heritage and see how it connects with other cultures in the Mediterranean basin.

4 Sep 2012 - 11:28am

Cheese board: herd it here

I've long known that Laguiole, a village in the Aubrac region of southern France, is famous for knives and a restaurant run by Michelin three-star chef Michel Bras. But I only recently discovered that there's a cheese named after the village.

2 Sep 2012 - 12:30pm

Anatomy of an accidental great Dane

Open sandwiches, or smorrebrod, are central to the Danish diet. They are usually made with rye bread, topped with butter, lard or poultry drippings, and any combination of meat, fish, pickles, vegetables and herbs. They can be had at any meal, or at any time in between.

10 May 2012 - 12:00am

Calves' liver with pancetta

Balsamic vinegar that has been aged in wooden casks for 15 years or more is very different from the mass-produced balsamic, which is astringent and watery. The vintage vinegar is thick and syrupy, with a rich, complex flavour.

Serves two

4 thin slices pancetta, rind removed

2 slices calves' liver, each about 225 grams and about 1cm thick

26 Apr 2012 - 12:00am

Ditch the dairy for a dish with heart

Ah, heavy cream ... thick, rich, delicious. Combined with butter and cheese, it's what makes a great creamy pasta sauce - but it's also an artery-clogging one.

Do your heart a favour: make your own sauce - and make it tomato-based.

20 Mar 2012 - 12:00am

Slow-cook your supper

These dishes may take a long time to cook, but they're all the more tasty because of it. They also mean you can prepare them, then get on with something else while they cook.

Beef stew

11 Mar 2012 - 12:00am

Quotes of the week

I doubt that the Nanking massacre happened

Nagoya mayor Takashi Kawamura

Watched a baby die ... His little tummy just heaved until he stopped. Feeling helpless

US journalist Marie Colvin from Baba Amr, Syria, a day before she was killed by shellfire in Homs

Is there never an end to her machinations?

26 Feb 2012 - 12:00am

Making a raclette

I didn't realise until recently that raclette is not just a dish, but also the name of the cheese used in its preparation. For raclette (the dish), raclette (the cheese) is melted, then served - oozing and soft - with boiled potatoes, pickles (such as cornichons and pickled onions) and cured meats.

4 Dec 2011 - 12:00am

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