Maeve meets up with top chef Guillaume Brahimi, owner and chef of Bennelong Restaurant at the Sydney Opera House. He gives the rundown on the essential French ingredients - great butter and salt (both French), bread, fresh herbs, mustard and cheeses. He cooks up a beef bourguignon, and shares the secrets of the perfect potato mash. Former chef France Vidal makes a French Onion soup in half an hour, and TV chef Gabriel Gate gives the rundown on essential cooking equipment, and makes an easy summer dessert using raspberries.
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