Country lunch
Here's our ideal recipe for an autumn afternoon - a bottle on ice, the company of friends and the flavours of rustic French cooking.
Ian Wallace
Menu plan for 8
- Raspberry pistachio cake
- Apricot and mustard chutney
- Eggplant with blue cheese and sun-dried tomato pistou
- Grilled fish with crushed petit pois a la francais
Get ahead
For extra flavour, make the chutney at least 3 weeks in advance. Store in a cool, dark place or the fridge.
For more entertaining ideas, see our Menu plans collection.
Source
Taste.com.au — November 2011 , Page 152
Author
Mary Cadogan