Fabulously Delicious: The French Food Podcast

What is a Galette Charentaise? It’s a cake, it’s a biscuit as well. Traditionally it's round and measures around 25 centimeters and is a very simple recipe, but it's very, very local. You can find the galette charentaise almost entirely on the west coast of France. Elise Botiveau is a French food lover and entrepreneur devoted to French cuisine and wine. Helping people bring history and...

A traditional French salad the salade niçoise has so many variations it’s hard to know what is original and what’s not. So should there be potatoes? Or what about green beans? Pascal Billaud is your link and ambassador to the authentic French way of life, its culture, history, and cuisine. As an official licensed guide for over a decade, Pascal is a specialist in Paris and The French Riviera. Napo...

Puff pastry, palmiers, mille-feuille, tarte tatin, and the legendary galette des rois take centre stage in this episode of Fabulously Delicious, as Andrew is joined by Australian-born food blogger, MasterChef contestant, and French cookbook author Mardi Michels. Mardi demystifies puff pastry — one of the most celebrated and feared techniques in French baking — explaining exactly what it is, why cr...

Fouée — the ancient wood-fired flatbread of the Touraine and Anjou regions of France — takes centre stage in this episode of Fabulously Delicious, as Andrew is joined by Vince Cuce, an Italian-born, Australian-raised bread maker who has become one of the most passionate makers of Fouée in France. Cooked in a blazing wood-fired oven in just ninety seconds, the Fouée puffs up like a balloon and has...

Choux pastry, éclairs, gougères, chouquettes, and croquembouche take centre stage in this episode of Fabulously Delicious, as Andrew is joined by American food writer, author, and the modern Julia Child — Ann Mah. Ann shares her expert tips for mastering choux pastry at home, explains why it is technically a paste rather than a dough, and reveals the number one mistake home bakers make when mixing...

French seafood, the iconic Tour de France television show, and the legends of French cuisine take centre stage in this second part of Fabulously Delicious with celebrated French chef and Australian TV icon Gabriel Gaté. In this episode Gabriel reveals how he created and produced his beloved SBS gourmet segment following the Tour de France for fifteen years — travelling region by region across Fran...

French chef, celebrated cookbook author, and Australian television icon Gabriel Gaté joins Andrew on Fabulously Delicious in this first of a two-part conversation — tracing his remarkable journey from a childhood in the Loire Valley, the Garden of France, to apprenticing at a Michelin-starred restaurant, working in the kitchens of London's Berkeley Hotel, and eventually becoming one of the mo...

French food markets, Provençal cuisine, and the magic of seasonal produce take centre stage in this episode of Fabulously Delicious, as Andrew is joined by Solveig Coulon — a Provence-raised, Paris-born Frenchwoman who loved food markets so much she created her own in Sydney. Solveig is the founder of Le Marché, a French food market on Sydney's North Shore bringing together French bakers, che...

Burgundy wine is some of the most celebrated — and complex — wine in the world, and in this episode of Fabulously Delicious, Global Wine Advisor Preston Mohr breaks it all down. From Pinot Noir and Chardonnay to the region's 100-plus AOC appellations, Preston explains what makes Burgundy unlike anywhere else and why its terroir is a lifetime study in itself. We explore the fascinating history...

What is it about the baguette that makes it so fundamentally, passionately French? In this episode of Fabulously Delicious, Andrew is joined by food journalist, author, and YouTuber Katie Quinn to explore the deep culture, history, and law surrounding French bread — from the humble baguette to the sourdough loaves that helped shape modern bakeries. Katie shares the fascinating story of Poilâne — t...

French macarons are one of the most iconic and technically demanding creations in French pâtisserie — but what separates a macaron from a macaroon, and why do professional pastry chefs use Italian meringue while most home baking recipes use French meringue?  In this episode, Andrew is joined by pastry chef Molly Wilkinson, a Le Cordon Bleu graduate who spent years working in Parisian pastry shops...