Guillaume: Food for Friends by Guillaume Brahimi

  • Berry smoothie (page 8)

    from Guillaume: Food for Friends Guillaume by Guillaume Brahimi

    • Categories: Beverages / drinks (no-alcohol); Lunch
    • Ingredients: blueberries; raspberries; strawberries; blackberries; milk; honey; yoghurt
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Notes about Recipes in this book

  • Braised lamb shoulder with fregola

    • Tbugsey on February 10, 2025

      this recipe is so delicious. it should be noted though that almost all the cooking times need to be doubled here. the lamb needs at least 4.5-6 hours and the eggplant will take at least an hour to an hour and a half to soften up - unless you pop the temperature up.

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  • ISBN 10 1921382295
  • ISBN 13 9781921382291
  • Published Mar 28 2011
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Penguin Random House Australia
  • Imprint Lantern

Publishers Text

In his long-awaited debut cookbook, celebrated chef Guillaume Brahimi creates exceptional food for friends in some of Australia's most beautiful houses. Join Guillaume as he opens the doors of seven private homes and his two internationally acclaimed restaurants, Guillaume at Bennelong at the Sydney Opera House and Bistro Guillaume in Melbourne. There are menus and recipes to suit every style of entertaining, from a formal dinner in Leo Schofield's heritage manor in Tasmania to a laid back lunch in the Pittwater home of Heidi Middleton of sass & bide. Witness the high theater of the professional kitchen as Guillaume shows us how to master his signature restaurant dishes, such as steak frites, basil-infused tuna, and his legendary Paris mash. Then discover Guillaume's favorite recipes to cook at home, from beef daube and gnocchi with beetroot, pumpkin, and prawns to dark chocolate mousse and vanilla bean crème brûlée. Stunning photography by Anson Smart captures the individual style and essence of each occasion and reminds us that the secret of a great meal owes as much to the people, the place, and the spirit of the event as it does to the food.

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