Heat up the romance this Valentine's Day by getting creative in the kitchen with Tefal, which has just announced a partnership with French chef, Guillaume Brahimi, who will launch its new cookware products.
Over the past 11 years Mr Brahimi has successfully set up his own world class French restaurants in Australia, including Guillaume at Bennelong, Bistro Guillaume in Melbourne and two restaurants in Perth, and said that Tefal helped inspire French cooking at home.
"Tefal is a household name for me," he said. "I've grown up using Tefal cookware. I have never put my name to a brand before, but I believe in Tefal as a brand that continues to bring innovation and quality to cooking."
Mr Brahimi said that cooking for your loved one should be enjoyable this Valentine's Day.
"I have always loved cooking for the people I love. I don't see it so much as a romantic gesture, more as a nurturing one," Mr Brahimi said. "And then open an excellent bottle of wine; it makes the food taste better and the conversation flow."
Mr Brahimi said that Australians used to think that French food was rich and heavy.
"I think that view has changed dramatically over the last 20 years. As an industry we have all become more health conscious and I think that reflects on what is being produced now," Mr Brahimi said. "The French really see food as a source of pleasure. They don't rush it — they savour it."
Tefal Heritage recipes from Guillaume Brahimi
Pan seared snapper with sauce vierge — serves 4
4 x 160 g fillets of baby snapper, pin-boned with skin on; 2 bulbs spring onion, thinly sliced; 1 punnet grape tomatoes, blanched and peeled; juice of ½ lemon; 100 ml extra virgin olive oil; 1 punnet mixed baby herbs. ● Method:
Season the snapper with salt and white pepper.
Place the Tefal Heritage non-stick induction 30cm fry pan on medium to high heat, add 1 tablespoon olive oil; place the snapper into the pan skin side down, leave for 30 seconds then press down to flatten; cook on skin side for 4 minutes on medium heat. Flip fish and cook for further 1 minute then remove from pan.
Place spring onions in a bowl, add in tomatoes, toss, add extra virgin olive oil and lemon juice; then pour into a bowl, and add baby mixed herbs and mix to combine.