With Sugar

Duck a L'Orange

Duck à l’Orange

Posted on: 5th Mar, 2014by frenchie

This French classic is our most popular bistro dish. The acid in the orange sauce acts as a balance to the fat in the duck. I’ve done a little research and found that a recipe for wild ducklings with bigarade (bitter orange) sauce first appeared in a French cooking book in 1828. The recipe stated […]

Read More...

Cherry Kirsch Jam

Cherry and Kirsch Jam

Posted on: 13th Feb, 2014by frenchie

Last week I mentioned that I was going to make this jam from Hawkes Bay cherries that Matthew is selling in our market (only available till Christmas). After some nervousness during most of the second part of the cooking as it seemed the jam would never set, it turned out perfectly. It’s very very dark […]

Read More...

Wild honey and walnut tart

Wild Honey and Walnut Tart

Posted on: 13th Feb, 2014by frenchie

This is a favourite dessert with our customers when Warwick puts it on our evening bistro menu. For the best results use fresh New Zealand grown walnuts and honey from an artisan producer. We recommend the Whanganui walnuts sold by stallholder Owen Wilson on Saturdays and First Peak honey from William. I particularly enjoy his […]

Read More...

Pickled Salmon

Pickled Salmon with Wasabi Potato Salad

Posted on: 12th Feb, 2014by frenchie

I know this sounds strange to pickle salmon but I didn’t know quite how else to describe it; maybe ‘soused’ is a better word. Anyway, the result was great. I found that if you prepare it at least a day or two ahead of when you want to eat it then it’ll taste even better. […]

Read More...

Tarta Panchineta

Tarta Panchineta

Posted on: 12th Feb, 2014by frenchie

Neither Mike nor I are big on desserts but at lunch in Getaria at Asador Astillero we had to have the tarta panchineta after seeing those at a neighbouring table consume it with delight. It’s a very simple Basque dessert of flaky pastry filled with pastry cream (similar to French crème patisserie). Because Frances is […]

Read More...

Burnt Orange Mamalade

Marmalades

Posted on: 12th Feb, 2014by frenchie

Every week I buy a few kilos of citrus from Jillian of Fruition. Her Kyomi oranges are really juicy and flavoursome and are great for marmalade. The Cutters grapefruit don’t have many pips and have a slight sweetness. She also has both Meyer and Yen Ben lemons. I used one of each variety in the […]

Read More...