Wednesday, 21 December 2011

Un cours de cuisine avec Sandra Bernard!

SBS interview in French 21st December, 2011By Frederic Suteau
Vous aimez la cuisine francaise, mais vous n'osez pas vous lancer? Vous revez de faire vos propres macarons, mais vous ne savez pas comment vous y prendre?
Sandra Bernard est la pour vous aider. Installee à Melbourne, elle vous propose avec Chateau Cuisine des cours de cuisine selon des formules très variees. Plats, desserts, cuisine francophone ou asiatique, il y en a pour tous les gouts.
Dans cet entretien Sandra Bernard nous parle donc de sa passion, qui remonte à son enfance passée en Suisse.

Thursday, 8 December 2011

2012 GourmetTour of France, Switzerland and Italy with Sandra Bernard 10 – 27 September 2012

Visiting Paris, Lyon, Lausanne, Interlaken, Lucern and Lake Como.
Great tour inclusions:
  • Sightseeing tours and visits in Paris, Lyon, Lausanne, Bern, Lucern and Lake Como.
  • Meals at fabulous restaurants including two lunches and a farewell dinner. Breakfast daily.
  • Entrances to sights and activities as per the itinerary.
  • Return flights from Australia.
  • Accommodation in carefully selected 3 and 4 star accommodation with private facilities.
  • Escorted by Sandra Bernard and a professional tour manager.
For more information please ask for a flyer and complete an expression of interest form.

Friday, 11 November 2011

Discover Vin: A little glass of rosé with dinner

Discover Vin: A little glass of rosé with dinner: The Rosé Revolution is upon us, so with samples in the fridge chilling, wine menus printed, glasses polished and the ice bucket dusted off w...

Wednesday, 9 November 2011

November 17, 2011 is Beaujolais Nouveau Day

Beaujolais Nouveau

Beaujolais Nouveau is a young red wine made from handpicked Gamay grapes grown in the Beaujolais region of France, where the beverage accounts for half of the region's production. While most red wines improve with age, Beaujolais Nouveau is all about freshness. Many producers, including regional giant Georges Duboeuf, race to deliver the first of the vintage to celebrations throughout France and the world.

Under French law, the wine may be released at 12:01 a.m. on the third Thursday of November, just weeks after the wine's grapes have been harvested. Fermentation is so short that the resulting wine exhibits fruity flavors and light tannins. Beaujolais Nouveau should be consumed right away (or within a year of being made), and is best served slightly cooled. Nearly half of the wine's 70-million-bottle production is exported abroad, mainly to Japan, Germany and the United States (where it is popularly enjoyed with Thanksgiving dinner).
Do not miss the opportunity to drink it !!!! 

When we were in LA, USA between 2000 and 2004, we saw so many time, wine shop to sell this one years later... you need to drink it the same year than it is produced.

1st birthday CWA Bayside 05/11/2011

email form the president of CWA 06/11/2011
Dear Sandra

The dessert was sensational!  Absolutely tasted delicious.  Thankyou so much!

The whole evening went exceptionally well, the rooms were filled with fresh flowers, the ambience truly magical as we have violinists and we also had a magnificent jazz singer too.

The girls wore frocks and dazzled!  It was a lovely opportunity to get dressed up.

We had a professional photographer there for the evening so once I receive the pics I will forward to you.


Tuesday, 25 October 2011

Sandra contributes to the Shabby Chef cookbook

Sandra contributes to the Shabby Chef cookbook Duclos Bridget and Lehmann Anthony, Mix 101.1, from Pinguin books Australia 

Friday, 7 October 2011

The Best of Strawberries - Calling All Cooks!

To celebrate the new season of Strawberries, CHATEAU CUISINE is running “The Best of Strawberries” recipe contest kicking off Monday 10/10/2011 with winners announced the week before Christmas.

Strawberry recipe contest winners will receive a total of $ 960.-- in cooking classes: first place -Private one-on-one cooking lesson for 3 people - $ 590.--, second place - $ 315 French Regional cooking course 5 weeks, third place - $55.-- French classic sauce course. Winning recipes will be featured on the CHATEAU CUISINE website for all to share and enjoy.

Recipe must include fresh or frozen strawberries. All categories accepted, including main course, salad, side dish, appetizer or dessert. Dishes should be appropriate for the new season. Visual appeal, taste, creativity and ease of preparation will be considered in judging.

Contest Instructions:
Submit recipe online at the!/pages/The-Best-of-Strawberries/132047403562303?sk=wall beginning Monday, October 10, 2011 through December 18, 2011 at 5:00 pm.
Upload recipe photo at the!/pages/The-Best-of-Strawberries/132047403562303?sk=wall . Be sure to include recipe title with the words, “I just entered the The Best of Strawberries Recipe Contest.” Alternatively, images and recipe titles can be emailed to

Contest Rules:
Eligibility: Must be 18 years or older.
Online Submission Deadline: December 18, 2011 at 5:00 pm
Prizes: Winners will be announced the week of December 19th and will receive French cooking classes: First place - $590, second place - $315, third place - $55.
Who can enter? – Open to cooks of all levels, including home cooks, food bloggers and chefs.
Criteria – Recipe must include fresh or frozen strawberries. All categories accepted, including main course, salad, side dish, appetizer or dessert. Dishes should be appropriate for the fall season. Visual appeal, taste, creativity and ease of preparation will be considered in judging.
Judging – Winning recipes will be selected by Chateau Cuisine staff. Particular consideration will be given to recipes submitted with good quality and creative photos. Further attention will be given to recipe photos that receive comments or “likes” on the Chateau cuisine Facebook page at!/pages/The-Best-of-Strawberries/132047403562303?sk=wall Contestants are welcome to invite friends to “like” their photos.
Get Inspired!

Wednesday, 14 September 2011

3. Garlic Butter (Beurre à l'ail)

60 gr of fresh garlic
1 shallot (diced)
190gr unsalted butter (diced)
1/2 parsley bouquet (chopped)
olive oil
salt and pepper

1.Peel fresh garlic, get rid pf the germ and boilt it during 7 minutes in salted water.

2. Drain it and let it cool and then blend the garlic and shallot with few drops of olive oil (which I prepared in a big pot with some green pepper from my garden, garlic and bay leaves)

3. Add the parsley and butter and blend again.
4. Salt and pepper

5. The subtle flavors blend and are fixed with the butter. The green pigments are beautiful.

Keep it in the fridge for 24 hours or freeze it in container.

 Very good  with poached fish or even with potatoes baked in the oven.

What are you cooking tonight?

What about a quiche !
how do you like it !!! with a lot of cheese certainly...

Friday, 9 September 2011

2. Beurre Maitre d'Hotel

The classic of the classics sauces !!!
100gr of soft butter
1/2 tsp salt
1/4 cup parsley and chives
a few drops of lemon juice

Place the butter in a medium bowl and cream with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, make sure to close both ends. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate it until it hardens, then cut in slices and freeze until needed.

This butter is perfect to go with a grilled or roasted rib eye, sirloin steak but also deep fried or pan fried fish or even with vegetables like French beans or hash browns.


Bon appétit!

Sunday, 4 September 2011

September 2011 - mixed flavoured butters (les beurres composes)

The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavours. The trick is that you need to mould it in a cling film in order to get a sausage form so that you can store it during several weeks in a freezer in a airtight container,  cut slices thick enough for your needs when you prepare your dishes.
During September, I will give you some of the basic mixed flavoured butters but it is up to you to create other according to your taste up to your imagination.
Some of those butters may seem to be too much salted when you prepare them ; this is absolutely normal because they will substitute for the seasoning of your meat or fish.

1. The clarified butter (beurre clarifié)

"Clarifying" is the process of removing milk solids from butterfat, giving you a clear golden fat that can be heated to a higher temperature without burning than whole butter. This, combined with the fact it can be stored without going rancid, has made clarified butter the cooking fat of choice many cuisines.
It is useful to have it in your kitchen, I use everyday this butter to fry my meat or fish in the saucepan and also for hollandaise or bearnaise sauce.

1. Place butter in a saucepan over a very low heat. Let the butter melt slowly, do not stir the butter while it is melting.

 2. As the butter melts, it will separate into three layers. The top layer is a thin layer of foam (if the heat is too high), the middle layer contains the bulk of the liquid (weighing in at about 80% of the total), and the bottom layer is where the water and most of the milk solids are. This natural separation is what makes clarifying possible.

3. Skim the foam off the surface of the butter if you have some, discard the foam. Be cautious to avoid dipping the ladle into the butterfat while skimming, as the fat should remain intact.

4. Carefully and slowly pour the fat into another container. You can see the water underneath the clear yellow butterfat. If you notice any of the water slipping into the fat, you may need to re-decant your new batch of clarified butter. If there is any water in the clarified butter, and you try adding it to a hot pan, the water will immediately boil when it hits the pan, causing the hot clarified butter to splatter out of the pan and potentially burning the cook.

5. If the clarified butter sits for a moment, you might notice more foam float to the top; use a spoon to remove this last bit of foam.
When I need some, I heat it up, use what I need and then put the balance back on the shelf. I've made this butter over 5 months ago and its still good. 

Use clarified butter to make these recipes :
Hollandaise Sauce
3 tablespoons white wine vinegar
3 egg yolks
few drop of water
clarified butter (melded)
salt and pepper
few drops Lemon juice

Put the vinegar, water yolks, salt and pepper in a stainless-steel or a glass bowl and set it over a pan of simmering water, the base of the bowl should not come into contact with the water. Whisk together until the mixture is thick, pale and creamy and become like a mayonnaise. Remove from the heat and slowly trickle in the clarified butter, whisking continuously, until the sauce is thick and shiny. Taste your hollandaise sauce and add the lemon juice. Serve straight away or keep it in a warm place until ready to serve. It will keep 1-2 hours.If you scramble your eggs, just add a drop of cold water in your egg out of the heat and whisk them.