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
Brown butter & honey madeleines
Mousse au chocolat
Boudin noir spring rolls
Roasted cauliflower with brown butter, raisins, & capers
Lamb shank cassoulet
Your magazine will come in a 46 page downloadable PDF format.