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 
Bouillabaisse
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.