Learn how to throw an amazing French dinner party with tips and tricks from a classically trained chef. Take your skills to the next level- prepare and cook an impressive dinner party menu.
Term 2 : Master poulet galantine with cumberland sauce and a fresh waldorf salad. For dessert make a chocolate fondant with vanilla ice cream and berry coulis.
Not so long ago I was working in an office, nine to five-ish, and dreaming of a life less ordinary. Now, I’m a classically trained French chef, working in an iconic Sydney restaurant, and living and breathing all things food. Even though I’m a classically trained chef and have worked in professional kitchens, I still consider myself a home cook, as my passion for food extends outside of the kitchen’s ‘service’ time. I am curious about where my food comes from, why we eat what we eat and what makes a great dish. I also love the simple (but so often overlooked) joy of cooking for friends or loved ones, which is why I’m passionate about my home catering service Duncan's Dinner Parties. Most of all, however, I just love cooking something new. Whether it’s a completely new recipe inspired by an adventure overseas or a little twist on an old classic, I’d prefer to try and fail than play it safe with the basics.