This week Maggie and Simon celebrate the era of 'Grand cuisine'.
The 1970's & 80's heralded a renaissance in Australian restaurant culture, heavily influenced by French 'Haute or Grand cuisine' which was as much about the atmosphere and service, as it was food and wine.
Recipes
- Sausage en Brioche
- Flounder Picasso
- Pappardelle with poppy seeds
- Beef Satay with Peanut sauce
