Steak with black pepper sauce is a perennial bistro favourite, but that doesn’t mean you can’t recreate it at home. Be generous with the pepper, if you’re going to make a luscious peppercorn-spiked cream sauce it needs to taste like
Quiche tomate cerise, basilic et fromage de feta I enjoy quiches straight out of the oven, as well as cold the next day. Just make sure you don’t overcook your quiche to keep it lovely and moist, otherwise it won’t
A few months ago I posted a sneak peek over on Facebook of a new project I was working on… today I’m excited to start sharing it with you! I’ve recently shot a series of some of my favourite classic
At home, when i was growing up, Mum would serve this in winter, using big, juicy tomatoes from the south of France. It’s quite filling, especially served with plenty of bread to dunk in the pan juices. I use minced
Everyone must have tried to serve, or been served, duck a l’orange at a dinner party at some point! Well, this is my new and improved version — it’s quicker to make and using the marmalade gives a lovely sticky
All I can say is this Malaysian Fried Chicken is lip-smacking, finger-licking good! It's perfect for a late supper but it makes for a great appetiser too.
Quiche Lorraine de ma maman A traditional quiche Lorraine is a great simple dish and I think it should be kept that way. I’m not a huge fan of the trend to throw everything into a quiche, so I think
When you think about French desserts, what’s the first thing that pops into your head? Creme brûlée of course! This is my slight variation on the classic dish adding sweet prunes and armagnac. The most important thing about making a
I love cooking these quick and easy meatballs midweek with my son, as it gets him involved in preparing dinner. The sauce has a bit of kick, but you can make it simple tomato and they will taste just as
Celebrity chef and Australian Eggs ambassador Manu Feildel reveals the secret to cooking the perfect fluffy, creamy scrambled eggs.
This light, sweet soufflé alternative from chef and TV host Manu Feildel’s latest cookbook showcases all the delicious summer berries currently in season.
CHEF Clarissa Feildel Manu Feildel CUISINE Indian SOCIAL clarissa_feildel manufeildelofficial COOPERATED BRANDS Patak's Manning Valley Naturally Rio Vista Olives Perfection Fresh
Australian celebrity chef Manu Feildel has revealed the secret to cooking the perfect steak - including the number of times you should flip the meat and why you should never cook over high heat.
In NYC I learned how to make proper soul food ribs from Sam of Sam’s Soul Food Restaurant & Bar - I seriously think they are the best ribs I’ve ever eaten.
My Mum would serve these stuffed tomatoes when I was growing up. It's a filling meal, especially served with plenty of bread to dunk in the pan juices!
Creamy Dijon mustard sauce is the perfect accompaniment for pork. Be generous with the mustard, you want to be able to taste it, and make sure to look for great quality pork from a reputable butcher! WATCH THE VIDEO MAKE
Although this isn’t a complicated dish to make, it does take a bit of time — and it really makes a difference if you can marinate the beef cheeks overnight. It’s a great dinner party or family meal dish as
Le Petit Burger de Poisson A healthier version of a slider, featuring flaky pieces of perfectly cooked fish, a tangy tartare sauce and a soft sweet brioche roll, these are great for adults, and also a good way to encourage
Coq Au Vin One of the most famous recipes in French cooking, I first learned how to make Coq Au Vin as an apprentice chef. It uses quite a lot of wine, and should be started the day before so
Although this isn’t a complicated dish to make, it does take a bit of time — and it really makes a difference if you can marinate the beef cheeks overnight. It’s a great dinner party or family meal dish as
Tarte aux poires bourdaloue This tart takes me back to my time as an apprentice as though it were only yesterday. It also reminds me that a dish doesn’t have to be complicated to be truly great. The combination of
Lantern Cookery Classics
Australian celebrity chef Manu Feildel has cracked the secret to the perfect scrambled eggs. Here, the My Kitchen Rules judge revealed his easy step-by-step recipe.
What’s not to like in this crowd-pleasing noodle dish?! Easy to cook and even easier to eat, Hokkien Noodles with Pork & Prawns is a go-to week night meal.
"I love eggs and the way you can do so many things with them! Coddled eggs are great to have in your repertoire - perfect for breakfast or a light lunch" - Manu Feildel
Macleans Mums ask Manu about his tips for a roast.
Highlights After a recent trip to his homeland, Australia's best-loved French chef, Manu Feildel, was inspired by a way of life that values the quality of food, and the importance of sharing it around a table each day. About the Author: Manu Feildel is the charming French-Australian chef of the acclaimed L'etoile Restaurant in Sydney's Paddington. 192 Pages Cooking + Food + Wine, Regional & Ethnic Description Book Synopsis After a recent trip to his homeland, Australia's best-loved French chef, Manu Feildel, was inspired by a way of life that values the quality of food, and the importance of sharing it around a table each day. If you think cooking French food involves tricky techniques and long lists of ingredients, you'll love these easy dishes. From Manu's take on vol au vents, quiche, and crepes, to perfect steak with red-wine and little chocolate pots for dessert, Manu shows you how to enjoy cooking French food at home every day. Includes metric measures. About the Author Manu Feildel is the charming French-Australian chef of the acclaimed L'etoile Restaurant in Sydney's Paddington. He is well known and loved for his role as a co-host on the Australian breakout television program, My Kitchen Rules, and has made appearances on MasterChef Australia, as well as on Ready, Steady, Cook.
Australian celebrity chef Manu Feildel has cracked the secret to the perfect scrambled eggs. Here, the My Kitchen Rules judge revealed his easy step-by-step recipe.
