THE FRENCH NATIONAL DAY COMMEMORATES THE BEGINNING OF THE FRENCH REVOLUTION WITH THE STORMING OF THE BASTILLE FORTRESS IN PARIS ON 14 JULY 1789, AS WELL AS THE FÊTE DE LA FÉDÉRATION, WHICH CELEBRATED THE UNITY OF THE FRENCH PEOPLE ON 14 JULY 1790. MANY LARGE-SCALE PUBLIC EVENTS ARE HELD TO CELEBRATE FRENCH CULTURE, INCLUDING A MILITARY PARADE IN PARIS, AS WELL AS COMMUNAL MEALS, DANCES, PARTIES AND FIREWORKS. WE’VE PUT TOGETHER A BLUE, WHITE AND RED, TRÈS DÉLICIEUSE FRENCHINSPIRED FEAST TO MAKE YOUR FESTIVITIES SIMPLY PARFAIT! Cook’s tip: As an alternative to vanilla, you could also flavour the cream…
This ‘pizza’ is made with a cauliflower and mozzarella crust. Leave out the serrano ham if you prefer to make it 100 percent veggie friendly.
Tom Parker Bowles – the only son of Camilla, Duchess of Cornwall – is a respected cook, TV personality and author who is in huge demand around the…
Brenty – as his fellow contestants called him – won the hearts of millions around the globe when he won Season 6 of MasterChef Australia and became a firm favourite, thanks to his unassuming and down-to-earth approach. Brent Owens’ book, Dig In!, reflects his personal philosophy of cooking – “to build your own take on something traditional.” Owens admits that he didn’t really take to cooking until he was in his late teens: “You really don’t know what your passion is when you are 18 or 19. I didn’t realise food was my passion until I started watching food shows,”…
Adriano Zumbo, now Australia’s most-celebrated pastry and dessert chef, is known for his croquembouche tower, V8 cake and fairy-tale house on MasterChef Australia. He opened his first shop…
“Chickpeas and chocolate, anyone? Apparently it’s a winning flavour combo and, provided you coat your crunchy oven-baked chickpeas in dark chocolate, it makes for a healthy snack, to…
“After 12 years fine-dining experience from all over the world, Head Chef Douglas McMaster returned to the UK hoping to completely change the way restaurants source, cook and sell their food. His philosophy is quiet simple: only locally grown and seasonal food is served, and nothing is thrown away! Douglas’s restaurant – Silo – minimises up to 95 per cent of the usual waste produced by traditional restaurants. The concept is so powerful that he hopes it will have an effect on the whole restaurant industry.” By Samantha Lewis, F&HE Art Director Find out more.
“Geometric lighting fixtures not only look like art when the lights are off, but cast beautiful shadow patterns around the room when turned on. I generally like plain,…