• Eatable Volume 01: The French Edition


    Welcome to the first edition of Eatable. In this issue, we visit Daniel Pepperell, Michael Clift and Andy Tyson’s new French-inspired bistro in Sydney, Bistrot 916, as well as explore beautiful French desserts. We talk to Bentley co-owner and sommelier Nick Hildebrandt about affordable Burgundy, take a look at the Instagram feed of one of the best pâtissiers in the world, Cedric Grolet, and much more. We hope you enjoy this journey to France with us.


    Recipes in this issue:

    Crayfish and heirloom & tomato salad

    Tarte au citron meringuée

    Crème renversée

    Brown butter & honey madeleines

    Mousse au chocolat

    Gâteau St-Honoré

    Potato grenobloise

    Duck frites

    Scallop ceviche

    Boudin noir spring rolls

    Pork rillettes

    Roasted cauliflower with brown butter, raisins, & capers

    Salade Niçoise 

    Lamb shank cassoulet 


    White Negroni


    Your magazine will come in a 46 page downloadable PDF format.


    If you would like to purchase the magazine in a purley digital format for viewing online, you can do so here.

    Eatable Volume 01 (Digital)