Archive-News
Column
31-05-2020
Column: Food for Thought - BEEF BOURGUIGNON
Column: Food for Thought - BEEF BOURGUIGNON
What a glorious time of year autumn is; the cooler weather means we can pull out a jumper, that rare piece of clothing seen only for a few weeks a year up here in Queensland; and the alluring smell of wood smoke in the fresh morning air reminds me of when I lived with my wife in the French Alps running a 12-guest ski chalet that included full board.

I was in charge of cooking and my wife was the personal ski guide for our guests. After shouting many an après ski to one of the local chefs I finally convinced him to share with me his family recipe for the classic French dish known as Boeuf Bourguignon. With trepidation I followed the recipe to a tee and served it to our chalet guests garnished with trimmed French green beans atop creamy mash potato.

His version was from his province and had a slight twist, as it was quite generously seasoned with pepper, the ‘proper way’ according to him, which made your taste buds tingle as it warmed the mouth delightfully like a good old Aussie pepper and steak pie.

BE SOCIAL & SHARE THIS PAGE

MORE SCENIC NEWS

LOCAL BUSINESS

COLUMNS

Share by: