Whitestone Windsor Blue Soufflé
Whitestone’s Vintage Windsor Blue is delicious to enjoy on its own, and is equally good in recipes. The addition of Vintage Windsor Blue to these indulgent individual soufflés brings a big flavour punch. Treat your guests to a sophisticated dinner party classic or simply treat the family.
Read more
White Chocolate & Chai Creme Brulees
White Chocolate & Chai Creme Brulees. A modern twist on a French classic, this is a simple dessert that can […]
Read more
Two Ways With: Butter
With a wider and more delicious variety of butters available than ever before – from organic versions to rich French beurre au del – this elemental food has entered a golden age.
Read more
Paris-Brest
A classic choux pastry filled to the brim with delicious vanilla Crème Pâtissière and lathered with a sticky toffee and toasted almonds.
Read more
Pear & Rosemary Tarte Tatin with Lavender Cream
When it comes to perfecting your baking repertoire, you can’t look past this classic French sweet.
Read more
Duck & Cognac Pithiviers
Pithiviers are French pies made my baking two disks of puff pastry together with filling stuffed in between. Our version uses a delicious duck & potato filling.
Read more
Sweet Mince on Toast with Faux Egg and Custard
Sweet Mince on Toast with Faux Egg and Custard. Imagine a fancy French toast made from brioche, fruit mince, ice […]
Read more
Whole Baby Flounder with Brown Butter, Capers, Pepperdew and Macadamia Nuts
Whole Baby Flounder with Brown Butter, Capers, Pepperdew and Macadamia Nuts. Beurre noisette, as the French call it, translates to […]
Read more
Braised Beef Cheeks with Carrot Puree
Manu Fiedel’s Braised Beef Cheeks with Carrot Puree recipe, brought to you by MiNDFOOD.
Read more
Caramelised Fig Clafouti
Caramelised Fig Clafouti. Bake this classic pudding with caramelised in-season figs & serve hot with cinnamon, flaked almonds & a dollop […]
Read more
Les Peches Farcies Crème Patissiere
Famed chef Martin Teplitzky shares his mother’s delicious recipe for Les Peches Farcies Crème Patissiere – peaches stuffed with a […]
Read more
Zabaglione Brulee with Hazelnut Praline
An Italian twist on the classic French dessert, this Zabaglione Brulee features a dash of marsala. Top with hazelnut praline shards for a dessert that is bound to impress.
Read more
BECOME A MiNDFOOD SUBSCRIBER TODAY
Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.
