Guillaume at Bennelong.....

Guillaume Brahimi, the Paris-born, much celebrated Australian chef, has been at the helm of Guillaume at Bennelong, one of Sydney's premier restaurants, at the Sydney Opera House for the past 12 years.  At the Bennelong, diners sit beneath the Jorn Utzon designed vaulted concrete "ribs" (ceiling) looking out over Sydney Harbour.  Guillaume's cuisine, classical French with a modern Australian twist, is fine dining at its best.

At home, however, Guillaume prefers his bistro fare - simple, rustic, communal dishes where you don't spend the entire day and night in the kitchen - plenty of good wine and plenty of good food to be enjoyed with family and friends.  When asked how to host the perfect party, Guillaume says "What's important to me is what's on the plate, what's in the glass and making your guests feel welcome."

Because I am fortunate enough to be celebrating Thanksgiving, with a lunch, at the Bennelong, I wanted to give all of my readers a couple of Guillaume's recipes to incorporate into your Thanksgiving meals this year.  One is a new twist on the classic apple pie and the second is a potato recipe that is sure to have everyone raving for months after.  Enjoy!

Guillaume at Bennelong

Tarte tartin

Serves 6

100g caster sugar

80g unsalted butter, thinly sliced

1 vanilla bean

6 Golden Delicious apples, peeled, cored and quartered

1 sheet butter puff pastry

Preheat oven to 160 degrees C. 

 Scatter sugar in an even layer in a 28cm-diameter nonstick ovenproof pan, then place butter slices in an even layer over sugar.  Place vanilla bean in centre.  Arrange apple quarters in one layer to cover pan base of pan.  Cook over medium heat for 5-10 minutes or until sugar and butter form a caramel, then transfer to oven and cook for 15 minutes.  Cool completely.

Increase oven temperature too 180 degrees C.  Trim pastry to a 28cm-diameter round and place over apples, tucking edges under.   Bake for 30 minutes.  Cool slightly, then invert onto a serving plate.  Cut into wedges and serve warm with cinnamon ice cream

Gratin Dauphinois

Serves 6

1kg Desiree potatoes, peeled

500 ml full cream milk

250ml double cream

140g gruyere (cheese), grated

freshly grated nutmeg, to season

1 garlic clove, halved

25g unsalted butter, diced

Preheat oven to 180 degrees C.  Using a sharp knife, cut potatoes into 2mm-thick slices.

Bring milk to the boil in a saucepan over medium heat.  Add cream and one-quarter of the gruyere, stir to combine. Season with salt, pepper and nutmeg.  Add potato.  Reduce heat to low and cook, stirring occasionally, for 15 minutes.

Rub a 1.5 litre baking dish with the garlic clove.  Pour in potato mixture, then scatter with butter and remaining gruyere.  Bake for 40 minutes.  Serve hot.

PS - Guillaume's book "Guillaume - Food for Friends" is full of Guillaume's classic bistro recipes and features some of the most beautiful homes in Sydney.  It makes a great Christmas gift and Guillaume and his wife, Sanchia, have donated all proceeds of the sale of his book to the Chris O'Brien Lifehouse at the Royal Prince Alfred Hospital in Sydney.

Cheers,

Deb xx