The secret of a proper tarte Tatin
Caramel, butter and patience: how the upside-down apple tart is made in a French kitchen.
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Shopping like a French cook in Hout Bay
Why every class starts with what is in season, and where to find it close to home.
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Duchess potatoes, piped like a pastry chef
A simple mash becomes a golden rosette. Here is how we pipe and glaze them.
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Why we always start with the dessert
Custards and creams need time to set, so in class the sweet course comes first.
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