Lennox Hastie's French bistro classics

Not that we ever need an excuse to celebrate French food, but the approach of Bastille Day this week is as good a reason as any to do a little French cooking. This week, our contributing chef Lennox Hastie takes us to the bistros of Paris courtesy of two classic dishes, coq au vin, and, the perfect side for this rich one-pot recipe, green beans almondine. Combined, the two dishes offer perfect reason to deliver a little ooh la la to your kitchen.

From a very different part of the world, Shu Han Lee brings the food of her homeland to life through her new book, Agak Agak: Everyday recipes from Singapore. This beautiful book offers a wealth of easy, achievable recipes, from stir-fries to curries. In our exclusive extract, we bring you three very different dishes: a fragrant prawn and pineapple curry, an Asian-style fish sauce omelette and the cross-cultural sensation that is a lemongrass-baked chicken. Happy cooking.

This week’s fabulous deal from our cellar director John Lehmann are three French-inspired bottles for a “super six” price that will save you $104. Click the link to see the deal. Details here.

Further, this year marks the 60th anniversary of The Australian newspaper. To honour this significant milestone, The Australian Wine Club in partnership with The Australian is releasing a first-of-its-kind 60th Anniversary Issue Barossa Shiraz. Hurry to secure your piece of wine and political history – order now.

Do you forego dairy milk in the belief that alternative milks (otherwise known as nut juices) are better for your body and the planet? Well, food writer turned farmer Matthew Evans wants to challenge your thinking on this. " All things have consequences. Ditching dairy could well prove to be a bad idea. Certainly, if it’s replaced by ultra-processed foods grown in monocultures that require laboratories and factories in an effort to mimic natural nutrition, then it could be a really dumb idea," Evans writes in this fascinating piece. You may be persuaded by his arguments.