We served this soufflé with a salad of blanched asparagus,
sugarsnap peas and baby beans dressed with Dijon mustard, white
wine vinegar and olive oil.
Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.
Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.
Quince and brown butter pastry tart
Manadrain and ginger syrup cake
Rhubarb and chamomile tart
Wattleseed and honey cake
Christmas ham recipes
Alistair Wise's custard tart
Pretty in pink recipes
Winter tart recipes
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