Fresh Friday | 18 Sep

Dear Fresh Friday friends,

This week’s menu has its heart in France. French food can be complicated or simple, but its always considered and seasonal.

We begin with a classic entrée made with Tamanian hot smoked salmon and fresh poached salmon, the fish is flaked and blended with sour cream, capers, dill and lemon. Once piped into the container it is topped with our red capsicum Garnishing pearls. It is accompanied by warm toasted bread.

The main course is a favourite of mine and many people, Coq au Vin, with all the trimmings.

Dessert is a French family classic, sour cherry clafoutis, a wonderful warm pudding.

Feast is $58 for all three dishes.

So that’s it, we just need to bring is all together for Friday.

Shouldn’t be too hard… 50 ingredients, three courses, chop! chop!

See you on Friday.

Salut, Peter