Sharyn Cairns
British-born chef Daniel Southern has made his mark in Melbourne turning out classic French fare with modern flair. Here’s a taste of what’s cooking at Comme.
Quince clafoutis and chestnut ice-cream
Quince clafoutis and chestnut ice-cream
Quince clafoutis and chestnut ice-cream
PHOTOGRAPH SHARYN CAIRNS
Fennel and thyme gratinée
Chicken liver and foie gras pâté with pickled shallots and parsley purée
Chicken liver and foie gras pâté with pickled shallots and parsley purée
Chicken liver and foie gras pâté with pickled shallots and parsley purée
PHOTOGRAPH SHARYN CAIRNS
Pine mushroom salad with Gruyère beignets
Pine mushroom salad with Gruyère beignets
Pine mushroom salad with Gruyère beignets
PHOTOGRAPH SHARYN CAIRNS
White onion velouté with crisp garlic and tapenade
White onion velouté with crisp garlic and tapenade
White onion velouté with crisp garlic and tapenade
PHOTOGRAPH SHARYN CAIRNS
Whole roast duck with winter vegetables and orange
Whole roast duck with winter vegetables and orange
Whole roast duck with winter vegetables and orange
PHOTOGRAPH SHARYN CAIRNS
Grilled and poached wild barramundi with red wine sauce
Grilled and poached wild barramundi with red wine sauce
Grilled and poached wild barramundi with red wine sauce
PHOTOGRAPH SHARYN CAIRNS
Related stories
Native ad body.
Native ad body.
Native ad body.
