French cooking secrets exposed

EVER tried foie gras?

Fattened duck liver may not sound appealing, but to the French it's a delicacy.

After spending some time trawling produce markets and cooking up feasts in the chateaus of France, celebrity chef Steven Snow is back on the coast and will share some of his French cooking secrets next week.

Don't worry, it won't involve anything too exotic, just your French favourites.

Guests at Fins' Provincial French cooking class will learn how to cook the perfect duck breast and make to-die-for profiteroles.

Mr Snow said he loved exploring the world and sharing little secrets so people could bring a taste of different cultures into their homes.

"I went over to France with a group of Australians and they would take me to the markets to buy produce and cook dinners for them," Mr Snow said.

"We had foie gras, but people don't really like that kind of thing here.

"But duck is something they love over there and something that people may not have tried to cook at home before.

"These lessons are about de-mystifying some of these things for people.

"And everyone loves profiteroles, but not many people know how to make the perfect one."

Fins sommelier Morgan Snow will marry perfect wines to each dish as guests learn how to perfect each technique.

Following the Provincial French class, Mr Snow will hold a similar class with Portugese favourites on July 18.

Bookings are filling quickly for the lunch from 11am-2pm on Wednesday June 20, phone 02 6674 4833.



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