Many months ago, the Western District Epicureans, based in Hamilton, invited me, via my long-standing school friend and their committee member Leigh, to cook with them for their April Epicureannes dinner. It was themed ‘A Mediterranean Dinner with Tonya’. The idea was that their committee of 5 would be led by me, as we do [...]
Whilst visiting France in 2007, I attended the La Varenne Cooking School in Burgundy. The local 2 star Michelin chef, Patrick Gautier, spent a day cooking with us. Figs were in season and so he presented a regional favourite, this simple fig tart; it is light and delicious. I added the frangipane to the pastry [...]
A clafoutis is a dessert hailing from the Limousin region of France, in the north western part of the Massif central. The capital is Limoges. It is traditionally made with cherries, but may also be made with plums, pears, figs, apples or blackberries. It is simply a pancake batter poured over fruit in a fireproof [...]
