Is There Really A Secret To #French Stew and Dauphinoise?
I didn’t know the secret, but thanks to Chef Jean-Claude, I do now!
Navarin Printanier is a French stew made of mutton or lamb.
Thanks to Homefresh Experience, I have the opportunity to bring this Farm Fresh Spring Lamb and Dauphinoise menu as part of Tasting Australia to you!
When I introduced #Homefresh Vegan, Vegetarian and Raw Foods Lifestyles Dream, I mentioned:
“For Adelaidians or tourists coming from interstate or overseas looking for something “different” and “unique” with The Real South Australia food feel, then these series of classes is for any foodie!”
Homefresh Experience cooking classes with Chef Jean-Claude is a part of Tasting Australia; the largest food and wine festival in the Asia-Pacific Region.
For those readers who may not be familiar with Dauphinoise, Chef Jean-Claude created his special “potato scallops cooked in Fleurieu Peninsula cream and milk flavoured with garlic and thyme, baked, topped with grated cheese.”
As with previous cooking classes and blog posts like 10 Reasons Why You Will Love Chef Jean-Claude’s Coq Au Vin and Do You Know Why Homefresh Experience is People’s Choice #Cooking Fun?, Homefresh uses the freshest ingredients, supporting local businesses, foods and wine.
Of course by now, you are familiar with the fact that Homefresh Experience cooking classes are very interactive and hands on; is part of the unique cooking class fun!
This group was “very keen and eager” to learn new skills and be assigned their tasks; there were group tasks, individual tasks with Chef Jean-Claude guiding the group along the way!
What is the secret of a good stock?
I can’t give all of Chef Jean-Claude’s secret’s away, but perhaps *wink wink*, it has to do with his “specially constructed” bouquet garni?
I think this is brilliant and now use Chef Jean-Claude’s technique at home.
It is also amazing that his bouquet garni “magically” does not fall apart!
As you can see, the fresh herbs (thyme and parsley) are place right through the bay leaf!
Perhaps you will now try this at home!
With this Farm Fresh Spring Lamb and Dauphinoise menu, there was heaps of fun “prepping and chatting” away!
The group seemed to genuine enjoy their time which “seemed” to fly away on the night!
Then there was cooking and learning more about the ingredients, and the stories behind the foods from Chef-Jean Claude!
Chef Jean-Claude’s food stories always fascinate me!
The group seemed “entranced” and yearned learning more!
What were Chef Jean-Claude’s hints, tips and secrets with his Dauphinoise?
I would tell you, but the secret lies in the Fleurieu Peninsula cows which Chef Jean-Claude suggested we visit and ask them!
One of the questions Chef Jean-Claude gets asked regularly is what oil he uses in his Flavours of Europe, Flavours of the Middle East, Flavours of Asia, Flavours from the Garden and Flavours of France Cooking classes?
As Homefresh Experience is committed to supporting local businesses, wines and produce, 100% Australian owned Ollo Olive Oil is used because Ollo Australian Olive Oil is “all about taste!”
While the Navarin Printanier and Dauphinoise were baking, it was time for the group to relax with a wine or two and for Chef Jean-Claude to take the group onto a food journey from around the world highlighting Chef Jean-Claude’s French food “background and knowledge” and stories from his native country of France.
What wines were served as part of this Navarin Printanier and Dauphinoise menu, I “hear” you ask?
Sponsored byMaxwell of McLaren Vale South Australian, their Little Demon 2012 Cabernet Merlot (a 70/30 blend) and their Little Demon 2013 Verdehlo wines were served and enjoyed by all!
Maxwell wines philosophy is “Life’s too short to drink bad wine”.
I totally agree!
And in case you are like me, I LOVE reading wine labels and am a sticky beak (Aussie lingo for curious) in reading the back of wine labels as love reading about wineries and history…..YOU?
I LOVE Maxwell of McLaren Vale’s Honey, Spiced and Liqueur Meads too!
While plating up, there was lots of laughter all around!
I have kept this Homefresh Experience secret until now, which was not easy to do!
This couple from Canberra spent their last honeymoon night in Adelaide at this Farm Fresh Spring Lamb and Dauphinoise night with Chef Jean-Claude and Stephen the Brand Manager aka The Dishwasher!
HOW special!!
Everyone looks forward to their return to celebrate their next wedding anniversary!
The Homefresh Experience smiles were very special indeed!
Have you ever experienced or made Navarin Printanier and Dauphinoise?
Are you like me and love bread to soak up juices of wonderful stews?
Would you like to try either or both of these dishes?
Do you wish you could attend a Homefresh Experience cooking class with Chef Jean-Claude?
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