summertime so cherries, strawberries and grapes are in season, all of which are included in his recipe for Christmas Pavlova a traditional holiday dessert in Austalia. Meringue, double cream and fresh fruit – what’s not to love about that?

These Anchovy Puff Pastry bites are a bit of a “throw-back” appetizer from a book of retro holiday recipes. Since not everyone likes the taste of anchovy, you can change the filling – sundried tomato, basil pesto or tapenade all work well.

I would be hard-pressed to find anyone who doesn’t like the sweet aroma of baked apples, cinnamon and sugar. This Apple Crumble is easy to make for dessert.

Although paella is considered a Spanish dish it is very common to find it at markets in Provence. The vendor cooks up their version of this hearty rice dish in a paellera. The exact cooking time will depend on your ingredients and how long the rice takes to cook.

Inspiration for Truffle Hunt Pasta! This recipe for a Spaghetti with Eggs is easy to make. And, the ingredients do not overpower the flavour of the truffles.

This really is a Côte d’Azur heartache. When their fig tree produced fruit in huge quantities the whole family indulged in the bounty. Sadly, Jemma found out the hard way that too many figs, fig jam, fig tarts are not a good thing, in her case. The summer Philippe decided …

Chocolate Sablés with Fleur de Sel. Shortbread is called sablé because the texture is a little crumbly like sand. Warning! This delicious cookie a combination of dark chocolate and sea salt might be hard to keep around your kitchen for very long.

This summer when we were in Provence visiting family and pre-planning for our group tour, I noticed a developing trend for appetizers. The traditional black olive tapenade is of course always present. However, there is a movement to use alternative ingredients to create hummus-like dips, I call these spreads ades. …

Veal Cordon Bleu sounds French right? Of course, cordon bleu is French but we only recently discovered the origin of the term. According to Larousse Gastronomique, the cordon bleu was originally a wide blue ribbon worn by members of the highest order of knighthood,

A Provencal daube is like most stews, easy to prepare and best if left to cook slowly for a long period until the meat is tender.