The French Food Coach in Bondi Junction | Specialty School

The French Food Coach

Locality: Bondi Junction

Phone: +61 2 8973 5800

Address: Williams-Sonoma, 466 Oxford St 2022 Bondi Junction, NSW, Australia

Website: http://frenchfoodcoach.com.au

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• Specialty School
• Kitchen/Cooking
• Cooking school

25.01.2022 A delicious salad for lunch with Aphrodite halloumi cheese, it adds that je ne sais quoi flavour bomb. @willstudd #aphrodite #salad #healthyfood

25.01.2022 Radishes from the market with Le Conquèrant butter and sea salt. Absolutely delicious

25.01.2022 Poussin au Vin - Fête Nationale - 14th July - Bastille Day. No better way to celebrate than a heart warming plate of Coq au Vin, duchess potatoes and pear Tarte Tatin. Instead of the old coq, use small chickens - poussin. Much quicker to cook too. A delicious meal with some fabulous French reds @paulmaswines Recipes - www.frenchfoodcoach.com.au #coqauvin #duchesspotatoes #tarttatin ... #frenchfoodcoach See more

24.01.2022 Mullumbimby markets again. The produce speaks, more like sprouts for itself! Beautiful colours, nuff said.

22.01.2022 Its very big... but very delicious. Try making this pie. Its simple, any short crust pastry will do. Wilt your greens (dry fry) and squeeze all the water out of them. Fry garlic, onions and mushrooms in butter. Once all cool, add 250ml cream and 2 eggs, add cheese too. Line any pastry tin or dish you have with the short crust pastry, fill with the veg mix and decorate the top to your hearts content. Just leave a hole for steam to escape. This one feeds an army... #greenpie #patebrisee #vegetarian #frenchfoodcoach

21.01.2022 What to do with left over roast veg and meat. Make a layered bake. I had loads of pumpkin, onions, carrot, roast potatoes and roast chook left over from a roast dinner. Easy enough to use fresh ingredients instead, just cook it for an hour longer. Chop the roast veg (leave the potatoes for the top). Mix into the chopped veg: 2 eggs (or add 1 cup stock or with the eggs 1/2 cup stock if the veg are not too moist) 1 tspn cumin, coriander, smoked paprika, snp and half a big bu...nch of chopped fresh coriander. Shred the chicken, slice the roast potatoes. Wash and chop a bunch of chard. Rub a casserole dish w a little olive oil and garlic, spread half the veg mix over the bottom of the dish, then the chicken, then the rest of the veg. Now scatter the chard over and then the sliced potatoes. Sprinkle a little salt and pepper and a drizzle of olive oil. Oven 180 degc for 30mins or until the potatoes are golden. An easy and tasty and quick one pot dish #leftovers #onepotmeal See more

20.01.2022 Cashew cream sauce - its a umami flavour bomb and plant based. I create salad dressings, thicken soups, use it as cream in savoury recipes, add herbs and spices to to it that pimp up recipes, its so versatile. The secret is all in finding an excellent quality miso paste, I have found a fab one at Kings X market @fermenstation.au and of course making one myself (fingers crossed) thanks to @thefermentary Recipe in a blender combine the following ingredients - 150g cashe...ws soaked overnight 3 tblspns nutritional yeast 1 cup water 3 tblsns miso paste Juice of half a lemon Blend and adjust miso/lemon a bit of salt to taste, water if too thick. #plantbased #vegan See more

18.01.2022 Negroni Saturday! With Le Conquerant @willstudd - match made in heaven 90ml gin 90ml sweet vermouth 90 ml Campari - mix over ice... #leconquerant #negroni See more

17.01.2022 To make truffled pasta (see stories), first start with perfuming the eggs with a truffle. In a glass jar for at least 3-4 days, store in fridge. FAB!!! #truffles #pasta

17.01.2022 Healthy sage fritters in chickpea batter, then lightly fried in coconut oil. Makes a great snack with a cocktail or on the side with a vegetable pancake. Recipe for the batter - 1 cup besan (chickpea) flour 1 cup of water Whisk like mad and rest for 5 minutes.... Add 1tspn fennel seeds and salt n pepper. Dip the sage leaves into the batter and then into a hot frying pan w a little oil of choice. Or pour the batter in to cover the surface of the frying pan and add any cooked veg, once underside is brown, flip to cook. Very delicious and nutritious! #gluten free #french #vegan #besan #missingthecocktail See more

17.01.2022 A take on Belinda Jefferys chard pie, using her olive oil pastry, filling was what I had in the fridge, cooked leeks, mushrooms, garlic, found some greens and chard at the back of the fridge, cooked those, mixed in 2 eggs with lots of snp and lots of Parmesan. Deeelicous! recipe will be going up on my web site, link in bio.

16.01.2022 Mushroom Tart - delicious quick and easy Recipe Large pastry ring or tart tin Spelt puff pastry (Carême) 2 large onions - finely sliced... 2 cloves garlic - crushed/chopped 200g mixed mushrooms - chopped (leave some for decoration). 300ml thickened cream 150g Comte cheese - grated 1 tblspn Dijon mustard 2 eggs snp Line your tart mould and blind bake the pastry for 20 mins with beans and baking paper at 180 deg c, take out the beans and paper and cook for a further 10mins, cool out of the mould. While the pastry is cooking, fry the onions in a little olive oil and butter till caramelised, takes about 20 mins, add the the garlic and fry for a further 5, add a little snp, put aside to cool. Fry the mushrooms in a little olive oil and butter, squeeze of lemon and a dash of salt, fry till soft with a little colour, cool. Beat the eggs and Dijon into the cream, add the cheese. Once everything is cooked and cool, cover the bottom of your tart with the onions, then the mushrooms. Pour the cream mix over the top, make sure the level is just below the top. Bake for 30 mins at 180 deg c, or until set. Cest bon inspo @sydneyfoodsisters #comte #mushrooms #damngood See more

16.01.2022 Home made marmalade w rapidura sugar, need only a quarter compared to white sugar. Its delish! Inspo Delia Smith #tartinebread #75%wholewheat #orangemarmelade #wholemealsourdough ... #seymour See more

15.01.2022 Blueberry almond free form tart. Not only delicious but quick and easy. Short crust pastry and inspo from @belindajefferyfood 400g blueberries from the Mullum markets. Make the shortcrust pastry first, while chilling in fridge make the frangipane - cream 100g butter (unsalted) w 100g icing sugar, then beat in 1 egg and 100g almond meal, add 25g plain flour. and mix well, put aside. Roll out the pastry, keep turning it to ensure it is round, about 2mm thick, place on a grea...seproof baking tray. Spread all the frangipane mix onto the pastry, keeping a 2 border all the way around. Place the blueberries on top of the frangi mix, then gently bring up the sides of the pastry, creating the pie. Egg wash the pastry and bake for 20mins at 180 deg c or until the top and bottom are golden brown. #delicious #blueberriepie #farmersmarket #frangipani #frangipane See more

14.01.2022 nobbly in all their beauty and taste - backyard garden. Might have to give em more space next time! delicious non the less.

12.01.2022 Posted @withregram @andy_mann What if I told you that you could become part of the largest ocean protection act in world history? Yesterday @sealegacy we invited you on a journey with us across the Southern Ocean, and the Drake Passage rocked us all together. At SeaLegacy, we are humbled to be able to bring Antarctica closer to all of you through the combined power of visual storytelling and social media. The truth is: we are only the first chapter of the story, the r...est begins and ends with you. You are the answer to melting ice, warming waters and over-fishing in Antarctica. You CAN help secure three new marine protected areas (MPAs) for #Antarctica2020, encompassing four million square kilometres of ocean in a part of the world critical to stabilizing our climate and sustaining all life on Earth. Sometimes an action that feels really small can have enormous consequences. Antarctica and all of the creatures that live there need us more now than ever. And we need Antarctica. Please join us and @onlyone to make a difference. Protect the ocean for generations to come: repost this image and sign the petition at only.one/antarctica (Link in bio). @bundeskanzlerin @emmanuelmacron See more

12.01.2022 Poussin au Vin - Fte Nationale - 14th July - Bastille Day. No better way to celebrate than a heart warming plate of Coq au Vin, duchess potatoes and pear Tarte Tatin. Instead of the old coq, use small chickens - poussin. Much quicker to cook too. A delicious meal with some fabulous French reds @paulmaswines Recipes - www.frenchfoodcoach.com.au #coqauvin #duchesspotatoes #tarttatin ... #frenchfoodcoach See more

12.01.2022 Easy lunch, when produce such as this is so good from Byron. Bacon from Bangalow, bread from @thebreadsocial How I make my salads - dressing: into a screw top jar - 1 part olive oil, to 3 parts vinegar, I usually times this by 4 to make enough for a few uses, (will keep for a week in a jar), make sure you use excellent quality green oil, vinegar - red or white), 1 finely grated garlic clove, 1 tspn Dijon mustard, snp, shake well. Mixed salad greens - dif types lettuce, roc...ket, spinach and bitter leaves like dandelion/mustard. Chop or slice fine and into sticks - radishes, cucumbers, tomatoes - with the tomatoes I like to grate lemon zest over them and snp. Place greens into salad bowl, add 2 tblspns dressing and a little snp, mix well. Then place the other chopped veg over the top, spoon avocado over, any mung beans/sprouts/mixed seeds, a little more snp, sprinkle crisp chopped bacon et voila. Toast your bread, cut a garlic in half and rub over the toast and then drizzle oil over. Pour a glass or two of rosé and yum, what a simple lunch. See more

12.01.2022 Masterclass with Belinda Jeffery, how lucky were we, having the opportunity to learn and eat Belindas fabulous recipes. Everything was local producer driven. Very special to learn from Belinda on how to use such quality ingredients and to not muck about with it, let the produce shine. Well it sure did and very delicious. Thank you!

12.01.2022 Beautiful winter produce #radichio

11.01.2022 Seymour strikes gold. My levain sourdough. Better than Iggys.... big call! 75% wholemeal. Sound up, you can hear the crackle of the bread just out of the oven. #sourdough #levain

11.01.2022 Miso paste in the making, only six months to go . Beautiful kit and organic Japanese products from @thefermentary - definitely should have started this at the beginning of lockdown...

11.01.2022 A Negroski, with rabbit terrine. Delicious! Ran out of gin and used vodka instead Friday night vibes #negroski #fridaynightvibes @victor.churchill

10.01.2022 Salad days here from the market, greens dressed, recipe in previous post, pancetta, pine nuts, @willstudd Aphrodite Haloumi, Pecorino, king mushrooms, tomatoes, radishes, herbs - darn fine orange wine from @jillywineco, bread @harvestnewrybar #saladdays #frenchfoodcoach

10.01.2022 Sourdough discard crumpets - must be a better name, perhaps Seymour crumpets delicious this am. Great way to use up the Levain that is thrown out to refresh the starter (Seymour). Recipe from @kingarthurflour #bakewithus #levain #seymour #frenchfoodcoach

09.01.2022 La Buvette Terrine, quite delicious with homemade sourdough (care of Seymour), gherkins and obligatory Negroni. Delish more in stories.

09.01.2022 My covid garden finally produced, not a bad first haul in the middle of a wet Sydney winter. Hmm, yup the carrots were planted in far too small a tub and too close together! Looking forward to lunch

09.01.2022 Bagna Cauda - anchovy sauce Known as a bath, you bathe your vegetables in the warm sauce. Smackingly delicious! recipe Into a small saucepan add 150ml olive oil, 100g butter (pref unsalted), 1 tin of Ortiz anchovies (only the best will do), 2 cloves of garlic chopped, zest of 1 lemon, pepper. Slowly heat until the anchovies have disappeared and it becomes a bath, taste for seasoning. Serve with any veg while warm. Use in salad dressings or add to a sauce for that umami... flavour. Store in the fridge, lasts a couple of weeks. #anchovies #bagnacauda #frenchfoodcoach #radishes See more

09.01.2022 Truffled Le Conqurant Camembert warmed in the oven, followed instructions from Will Studds web site, it is utterly is divine, the heat activates the perfume of the truffles. - next perhaps pasta with the eggs... #willstudd #willstuddselected #gourmetlife #tasmaniantruffles ... #frenchfoodcoach See more

08.01.2022 Radishes from the market with Le Conqurant butter and sea salt. Absolutely delicious

08.01.2022 Chermoula lamb rack with roast vinegar carrots, quite delish thanks to @daniellemariealvarez recipes have managed to chermoula everything from any meat/fish to any kind of veg after making the paste #obsessed #chermoula

07.01.2022 Friday is definitely Negroni night! Rabbit terrine, a French bitters instead of Italian, a British Gin and a gorgeous gold cocktail mixer from @narellepike .

07.01.2022 Going to miss the local produce of Byron/Tweed area. It just bursts with nutrients and says eat me! #tokyoradish #localproduce

07.01.2022 Creamy beans and salad on a corn tortilla. Organic market vibes. #vegan #farmersmarket #bondifarmersmarket

06.01.2022 Been eating a lot of veg soups lately! My art of olive oil sploshing needs a bit o work

06.01.2022 Warming vegetable stew, a bit of Irish thrown in with layered potatoes on top, great one pot dish. Pour a pack or two of veg stock into your casserole. Thicken the stock with 5 tblspns cashew sauce (recipe in stories), add tspn grnd coriander, tumeric, cumin and hot paprika, season to taste. Cut up any veg about the same size so they cook evenly. Place the veg in the stock. Make sure the stock level is just below the cut veg. Slice 4 large potatoes and layer over the veg. Season the potatoes and place in the oven, lid off at 180 degc for about 40mins until the potatoes are golden brown. Easy peasy and delicious #vegan #casserole #vegetarian

06.01.2022 Addicted to Pears - organic. The softer the pear the more it soaks up the caramel. Quick puff (ruff puff) pastry - lovely, crispy and buttery. It really is as good as full on puff pastry, only half the time. Recipe for both going on web site www.frenchfoodcoach.com.au or link in bio. Pears from @kurrawongorganics #pearseason #ruffpuff #frenchfoodcoach #tartetatin

06.01.2022 Spaghetti Pipis - freshly caught and cooked for me by my step daughter! What a treat spelt spaghetti from the markets, garlic, onion, w wine, tomatoes, parsley and chilli - yum #fishing #pipis #keepitlocal

04.01.2022 Extravagance! Nothing better than an annual present to oneself in truffle season. Keep 3/4 with fresh organic eggs in a glass jar and very thinly slice the rest on Conquerant cheese. To be baked in a few days... oh my... so lucky I still have some truffles saturated in vodka, it has lasted 3 years. #tasmaniantruffles #leconquerant #willstudd #willstuddselected

04.01.2022 My go to veg soup - into the blender, big bunch cooked kale/Swiss chard with the stalks chopped, any type of cooked veg, use leftovers etc., veg stock (or any stock you like). Blend, pour into saucepan and add 1.5 tspn sweet paprika, grnd cumin, turmeric and grnd coriander. Warm thru and let the flavours mix, snp for taste. I prefer the fab flavour of white pepper these days. A quick and easy lunch/dinner. Swirl of olive oil and yum, surprisingly tasty

04.01.2022 The makings of a chard and greens pie. It was time to use my Texan stag horn cut out . Added cashew cream instead of eggs and cream. Kinda vegan except for butter in the pastry, which could be swapped out for margarine and nut milk for egg wash. Inspo @julie_jonesuk - Pastry @daniellemariealvarez - Merci now into the oven. cashew cream recipe going up on web site

03.01.2022 Truffled spaghetti pasta. Quick and easy and totally delicious! recipe in highlights.

02.01.2022 Potato Bake - got a bit carried away with the mandolin drizzle with duck fat or olive oil, thyme and garlic, lemon or orange zest. Bake in 180dc oven with lid on for 30m then another 30m with lid off or until crunchy and golden brown. Delicious garlicky duck fat crunchy potatoes. #roastspuds #garlicky #mandolin #frenchfoodcoach

01.01.2022 Truffled Le Conquèrant Camembert warmed in the oven, followed instructions from Will Studds web site, it is utterly is divine, the heat activates the perfume of the truffles. - next perhaps pasta with the eggs... #willstudd #willstuddselected #gourmetlife #tasmaniantruffles ... #frenchfoodcoach See more

01.01.2022 Tortas de Aceite - Spanish olive oil crackers. Delicious sweet or savoury. I’m on the savoury side. They are infused with fennel, so a delicious salty sweet lip smacking taste. Recipe from Nigella.com by José Pizarro, inspo The Australian mag. Recipe 1 tblspn caster sugar 2 tspns demerara sugar 1 tblspn toasted fennel seeds... 1 tspn fast-action dried yeast 80ml luke warm water 60ml EVO 160g whole-wheat flour 1 tspn salt Mix the yeast with the water and 1/2 the caster sugar, wait till it’s starts to bubble a little, pour in the EVO. Add this mix to the flour, salt and fennel seeds. Mix well and knead till smooth, about 2 mins. It’s an oily dough, so no extra flour required. Place back in bowl, cover and let double in size, takes about an hour. Oven to 200degc. 2 large baking trays - lightly oil the trays and sprinkle the Demerara sugar over both and the rest of the caster sugar. Once the dough is ready, split into 6 equal balls and roll each into a circle, place on the baking trays and bake for about 10 mins. Cool till crisp on a rack. Enjoy with a lovely cheese and glass of wine ‘method in highlights under Cheese). See more