Beef Fillet with Périgord Sauce

According to Epicurean, this dish is a gastronomic delight.  Périgueux (Périgord) sauce is a famous symbol of Aquitaine gastronomy and, since it is made almost exclusively from truffles it is a very special dish that is not to be missed!  Enough said, I think!  C’mon over and cook it with me!

Just like Tony Martin on the time trial …

There will be a last minute flurry of posts for you tomorrow! A little medical emergency interrupted the cooking yesterday and although we are back on track today, I’m a little behind on the write ups!  Join me tomorrow for Roast Beef with a White Wine and Truffle sauce, a lovely Walnut Tart, and French…

In need of a little comfort food?

Well it was a treacherous road in the Tour last night.  Wet.  Miserable. Dangerous.  After experiencing three crashes in two days, Stage 5 forced the retirement of the defending Champion, Chris Froome, amongst a day of carnage and mayhem on the wet cobblestone roads of Northern France. I think the whole peloton could do with…

You say Perkin, I say Parkin…

Day Two of the Tour sees us heading from York to Sheffield.  Now, I know the obvious recipe that springs to mind is Yorkshire Pudding, but I don’t like to be too predictable! Parkin is the English equivalent of the Cassoulet or the Pavlova in terms of a hotly contested point of origin.  In true…

Okay, time to strap in!

Where did the last month go?  We’ve had the World Cup, Wimbledon and suddenly it seems we find ourselves on the eve of the Great Race.  It seems that for some, too much sport is never enough!  Oh well, at least I can cook my way through this one!  Are you prepared to embark on…

One month to go…

Yes, my friends, on the 5th July 2014 we will start the gastronomic journey that is le Tour de France all over again. Last year, my goal was to keep up with Gabriel Gaté as he cooked his way through le Tour on behalf of SBS (a local TV station here in Australia), trying out…