Provence’s culinary landscape remains virtually unspoilt through the centuries. It is said that France’s gastronomy practice is slow moving; recipes don’t evolve much over time. Technique as well as method is very much preserved. This week, Ann’s first choice of traditional recipes showcased those traditions.

We started with Tian Provencal (Courgette and Tomato Bake) and moved on to Chou Rouge Braise (Braised Red Cabbage) as well as Riz Pilaf. I must admit that the initial thought of combining courgette and tomatoes did not delight me. Nonetheless, I was surprised at how easy the recipe was to make. It turned out to be a very tasty dish. Personally, our next recipe was a standout; Chou Rouge Braise. It was extremely easy and an instant hit to charcuterie board lovers like myself.  A combination of apples, red cabbage and onions may seem like an unusual mix but the end result will leave your tastebuds wanting more. Ann brought in some sourdough bread and salami as an accompaniment to the dish. Whilst we all waited for our dishes to be cooked, we voted on the three dishes we’d all do as a finale in week 6.  I love the diversity of ideas between us all. Warrick’s French cookbook certainly proved usually as a reference in our decision-making.

What’s good about our course is that the recipes we’ve learnt so far are easy to replicate at home. That’s the goal right! At least it is for me.  Whilst I love to cook, I want to be time-efficient. Going back home and experimenting with my tuition gives me the opportunity to pick what works for me. Hopefully in the process I impress my friends with a few wows from my new culinary tools.

– Bridgett

Bridgett Leslie is the 2014 Winner of the British-Australian Literary Award. Visit her at www.hopewords.org or https://twitter.com/bridgettleslie

To book one of Ann Palmer’s classes, please visit her website.