In the heart of Burgundy, the region's beautiful capital city of Dijon offers a delicious world of possibility and our very own French extraordinaire Gabriel Gaté ventures to an outstanding market to taste some of the one of the world's most famous mustards - Dijon!
Have you got some Dijon handy? Then we've got you covered (and smothered) in recipes that pop a little of this traditional mustard to make your everyday vegetables, eggs and meats sing.
11 of our Dijon master tracks
Roasting whole cauliflower in the oven releases the most incredible natural nutty flavours. The hazelnuts complement this while the pickled grapes offer a lovely tartness to balance the sweetness of the fruit.
Roasted cauliflower salad with pickled grapes Source: Andy and Ben Eat Australia
So, if you're a fan of sweet potato fries, sandwiches, spicy sauce, avo and some greens for good measure, then this will have you covered!
Source: Lindsey S. Love
Served with smooth goat's cheese, a simple vinaigrette and some crusty bread, this salad makes a perfect little starter.
Source: Benito Martin
It’s unlikely that mac and cheese will ever be considered a health food. However, it can be prepared with a healthy focus in mind, and still yield a comforting, creamy bowl of pasta. If bacon is your thing, toss some cooked lardons through the sauce before grilling.
Source: China Squirrel
Pass around a plate of these devilishly good retro favourites at your next party for bacon and eggs with a difference!
Source: Tribune
If you haven’t tasted a chopped salad before, you are in for a treat. The idea is to serve the salad on the chopping board, so make sure you have a really big board and try not to make too much of a mess when chopping.
Source: Supplied
Light but incredibly flavoursome, this French classic is made truly memorable by the wonderful combination of cheddar, Gruyère and Parmesan, along with the Dijon mustard and hint of cayenne. The soufflés make a wonderful start to a meal or a light lunch when served with a classic leaf salad.
Three-cheese souffle Source: Alan Benson
Strata is a bit like a savoury bread and butter pudding. It’s best if you let the strata sit for a few hours so the egg custard can soak into the bread. If you prepare it in the morning, it will be ready to cook for dinner.
Source: Alan Benson
If you love a savoury biscuit that's simple to make and additive to eat; these hit the mark on both fronts. The trick is to make sure they're cooked all the way through so they're crisp and have a melt-in-the-mouth texture (if undercooked they will be slightly soft in the centre). Serve them just as they are – they don’t need a partner to improve their appeal!
Sour cream and chive biscuits Source: Benito Martin
Forget what you know about tofu. Forget what you know about tofu scramble. Slap it on toast, add your favourite veg to make it more omelette-y, put it in a burrito or brekkie tacos, or eat it directly from the pan, whatever way you choose … It’s perfect, so enjoy it.
The best tofu scramble Source: Hardie Grant Books
This salmon gravlax makes a stunning party platter, especially when presented with its delicious accompaniments – the creamy dressing, homemade pickled cucumber and toasted rye bread. Let guests serve themselves while you pop a bottle of crisp, cold champagne – this is the recipe to get the party started!
Get your Dijon mustard on with our recipe collection right .
Salmon gravlax with Dijon crème fraîche dressing and pickled cucumbers Source: Petrina Tinslay
So tune in! airs every night from Saturday 7 July and finishes Sunday 29 July 2018. Visit the website to catch-up on episodes online, scroll through recipes or find out more about the show.
