Bouef a la ficelle

Bouef a la ficelle (beef on a string) Serves 4 Bouef a la ficelle is a deliciously simple and rustic dish of prime beef fillet and seasonal vegetables. It matches beautifully with a “baby” Burgundy (bourgogne rouge) or Cru Beaujolais. Use the best beef you can find; Charollaise in France or Cape Grim from Tasmania. 1 x 800g centre-cut beef…

Bouef Bourguignon

Bouef Bourguignon (Burgundy beef stew) Serves 4 – Commence preparation day before 800g beef cheeks or rump cut into 4cm cubes 120g bacon lardons 6 cloves garlic peeled and sliced 2 medium onions thinly sliced 5 carrots peeled and roughly chopped 20 baby (pickling) onions 20 button mushrooms – half whole and half sliced and stems removed 250ml beef stock…

Copping it sweet, mostly

Sometimes it takes a seemingly innocuous even to trigger the realisation that we’re all creatures of habit. And worse, sometimes to deviate from a routine can have detrimental consequences. Our routine, on returning from a trip, is simple. First, open the windows to allow airflow through the closed apartment. Next, unpack the bags, sorting laundry into colour groups and bung…

Beaujolais & penne Alfredo

My experience of Beaujolais wine was, for a long time, restricted to the cheap, fruity low-alcohol plonk in the floral-labelled bottle marketed by Georges Dubœuf. The stuff we naïvely labelled “Beaujo” and would lug to barbies and student pissups as a ‘sophisticated’ alternative to a sixpack of stubbies. Geez, those were the days. Over the years I focused my attention on the…

restaurant laperouse

Restaurant Lapérouse

Restaurant Lapérouse – History Four years before Captain James Cook bumped into the eastern coastline of terra australis in 1770, a bloke by the name of Lefévre, purveyor of alcoholic beverages to king Louis XIV of France, purchased a grand Parisian townhouse on the left bank of the river Seine and converted it into a bar, wineshop and eatery. The precise…

The Pisco King

Meet Johnny Schuler, Peruvian restaurateur, celebrity chef, tv personality, master distiller and Medal of Honour winner for his work in promoting the uniquely Latin American spirit, Pisco. We bumped into Johnny one freezing Friday over lunch in The Plaza Food Hall by Todd English when we stepped in from the cold to enter the Plaza Hotel in our dining ‘brag book’. We’d…

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