FRENCH FOLD

WITH NATURE UNIQUELY AUS SUNSET GIN INC CREATER IN THE ADELAIDE HILLS, SOUTH AUSTRALIA FLOBAL, RED BERRIES PLUM

Gin Cocktail

SUNSET GIN

Selection of French Cheese & artisanal charcuterie

LA GRANDE PLATTER

Lean & tender heart of ham, thinly sliced

COPPA

SAUCISSON LONZO

Selection of artisanal cured charcuterie...

COLD CUTS PLATTER

CHEESE PLATTER

SWEETS & BAKERY

French-style thin crust pizza (Allow us 20mins cooking time). Duck confit, red cabbage pickles, green peppercorn sauce, arugula

TARTES FLAMBÉES

FRIES

CREAMY FETA & PISTACHIO

COEUR DE JAMBON

SAUCISSON

Smoked salmon, avocado, lovage sauce, herb yogurt, Roma tomato, sliced eggs, aged Comté cheese, w/ French fries

CLUB SANDWICH

MB4+ grain-fed beef, maître d'hôtel butter, French fries

HANGER STEAK (160G)

Matured beef patty, onion confit, melted cheese, French fries

FRENCH BURGER

HALF-COOKED SALMON

Tarragon tagliatelle & tomato raspberry vinegar sauce.

PAN-ROASTED CHICKEN

Green apple & celeriac remoulade, green pepper yuzu koshio mayonnaise.

FISH BURGER

Toasted bread, French ham, truffle béchamel, melted

CROQUE MADAME

Shredded duck, foie-gras, chestnuts, baby potatoes, mesclun, croûtons

DUCK CONFIT SALAD

HOMEMADE SWEET POTATOES FRIES

Crispy bites w/ tomato, horseradish, chili crab mayo

CRAB CROQUETTES

Place a coupe or Nick & Nora glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to chill.

Chill glass

In a mixing glass or cocktail shaker, add 2 oz cognac, 0.5 oz dry vermouth, 0.25 oz crème de cassis, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup.

Combine ingredients

Fill the mixing glass with ice (about 1 cup or enough to reach just below the rim). Stir gently with a bar spoon for 20–30 seconds (about 15–20 full rotations) until well chilled and slightly diluted. If using a cocktail shaker and you prefer a slightly aerated texture, you may shake briefly (8–10 seconds) with ice, but stirring preserves clarity.

Add ice and stir

Discard ice or water from your chilled serving glass. Double-strain (using a julep strainer and fine mesh if available) the cocktail into the chilled coupe or Nick & Nora glass to remove small ice chips and any citrus pulp.

Strain

Express the oils of an orange twist over the drink by holding the twist over the glass and pinching it to release the oils, then drop the twist into the drink. Optionally, drop in a Luxardo or brandied cherry for a touch of sweetness and visual appeal. Serve immediately.

Garnish and serve

Cognac (VS or VSOP)

Dry vermouth

Crème de cassis

Fresh lemon juice

Simple syrup (1:1)

Orange twist (garnish)

Luxardo cherry or brandied cherry (optional garnish)

If using egg white, add gin, lemon juice, simple syrup, crème de cassis (and plum liqueur if using), and egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Dry shake (if using egg white)

Add a generous handful of ice to the shaker. Shake again vigorously for 10–15 seconds until the shaker feels very cold. This chills and dilutes the cocktail to the correct balance.

Wet shake

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and a fine mesh strainer to remove ice shards and any solids. If not using egg white, simply combine ingredients with ice and shake 10–12 seconds, then strain.

Add 1–2 dashes of Angostura bitters on the foam (if egg white used) or directly into the drink. Use a toothpick to gently swirl for an aromatic touch.

Finish with bitters

Skewer three fresh red berries on a cocktail pick and place across the rim of the glass, or float them on the foam. Lay a thin slice of plum on the rim or float it in the drink. Add an edible flower if desired to enhance the floral presentation.

Nature Uniquely Aus Sunset Gin (or similar floral red-berry/plum gin)

Simple syrup (1:1 sugar to water)

Crème de cassis (blackcurrant liqueur) or red berry liqueur

Plum liqueur or plum purée (optional for extra plum note)

Egg white (optional for texture)

Angostura bitters (optional, for aromatics)

Ice (for shaking and serving)

Fresh red berries (raspberry or red currant)

Thin slice of plum

Edible flower (optional — to reflect floral notes)

Roll the grapefruit and lemon on the counter firmly with your palm for 20–30 seconds to loosen juices. Cut and measure 1 oz fresh grapefruit juice and 1/2 oz fresh lemon juice.

Prepare citrus

In a cocktail shaker, combine 2 oz gin, 1/2 oz elderflower liqueur, measured grapefruit and lemon juices, 1/2 oz simple syrup, 2 dashes orange bitters and 1/2 egg white. Seal the shaker and shake vigorously without ice for 15 seconds to emulsify and build a silky foam.

Add 3 large ice cubes to the shaker. Shake vigorously for 10–15 seconds until well chilled (shaker will frost). This chills and dilutes the drink to the right balance.

Shake with ice

Double-strain the mixture into a chilled coupe or a rocks glass filled with one large ice cube using a fine mesh strainer to remove ice shards and any egg white solids.

Top gently with 1 oz chilled club soda poured down the side to create a subtle fizz and a layered 'sunset' appearance.

Express the oils of a grapefruit twist over the drink by holding the twist skin-side down about 3 inches above the glass and giving it a quick snap; then run the twist around the rim and drop it into the drink. Garnish with an edible flower or a sprig of micro-mint if desired.

Serve immediately. Advise guests that the cocktail contains raw egg white if used.

London dry gin

Elderflower liqueur (e.g., St-Germain)

Fresh grapefruit juice

Orange bitters

Egg white (optional for silky texture)

Club soda ( chilled )

Grapefruit twist

Edible flower or micro-mint (optional)

Ice (large cubes)

Remove charcuterie from refrigerator 20–30 minutes before assembling so they come to near room temperature. This improves flavor and texture.

Prepare cured meats

Fan the prosciutto slices on one corner of the platter: fold slices loosely into thirds and arrange overlapping in a gentle cascade.

Arrange saucisson sec and coppa in small overlapping stacks or rolled slices beside the prosciutto to create visual variety. Place the terrine slices on a small section of the board or in a small ramekin if crumbly.

Take all cheeses from the refrigerator 30–45 minutes before serving so they reach room temperature; this heightens aroma and makes them easier to slice and spread.

Place the larger cheeses first: set the Brie or Camembert whole (you may cut a shallow X on top) and the firm Comté in a small stack of pre-sliced pieces for easy serving.

Crumble or place a wedge of Roquefort/blue cheese on the board with a small knife for guests to serve. Shape the chèvre into a small log or mound; drizzle with 1 tsp olive oil and sprinkle a grind of black pepper.

Spoon fig jam and honey into small bowls or ramekins and place them near the cheeses that they complement (fig jam near blue cheese and chèvre; honey near Brie).

Place cornichons and olives in small bowls to contain brine and prevent sogginess on the board. Position the bowls between meats and cheeses for easy access.

Scatter toasted Marcona almonds and grapes in small clusters around the board to add texture and sweetness contrast.

Set Dijon and whole-grain mustards in tiny dishes near charcuterie with small spoons.

Slice the baguette on the bias into 5–7 mm slices. If desired, lightly toast slices (2–3 minutes per side in a 200°C/400°F oven) until just crisp but not hard.

Arrange sliced baguette and crackers in separate piles or fanned stacks around the platter so guests can pair with both meats and cheeses.

Tuck fresh thyme sprigs between cheeses and meats for color and aroma. Grind a little black pepper over the chèvre and drizzle 1 tsp olive oil if not done earlier.

Step back and check balance: ensure a mix of colors, textures, and heights. Leave small serving knives with each cheese and small forks or toothpicks for the charcuterie and cornichons.

Serve the La Grande Platter at once, recommending guests take small portions of meat and cheese together to enjoy the intended pairings.

Prosciutto (thinly sliced)

Saucisson sec (dried French salami), thinly sliced

Roasted pork terrine or pâté, sliced

Coppa or dry-cured shoulder, thinly sliced

Brie or Camembert (soft ripened cheese)

Comté or Gruyère (aged firm cheese)

Roquefort or blue cheese

Chèvre (fresh goat cheese)

Cornichons (small pickles)

Dijon mustard

Whole-grain mustard

Honey

Fig jam or confiture

Mixed olives, pitted

Marcona almonds, toasted

Fresh grapes (red or green), washed

Baguette, thinly sliced on the bias

Assorted crackers (water crackers or seeded)

Fresh thyme sprigs (for garnish)

Olive oil (optional, for drizzling chèvre)

Freshly ground black pepper (to taste)

If slices are folded or stuck together, gently separate each slice and lay them flat on a clean work surface or platter. For a more delicate presentation, fold each slice in half lengthwise or roll tightly into loose rosettes (roll from one narrow end toward the center). Arrange 12 slices evenly across the serving platter, leaving space for accompaniments.

Prepare coppa

If using an additional thin ham or prosciutto, intersperse 4–6 additional slices between the coppa for color and flavor contrast.

Optional variety

Place mini cornichons or halved dill pickles in a small bowl next to the platter. Spoon whole-grain mustard into a small ramekin for dipping. Add capers to a small dish if using.

Prepare pickles and mustard

Lightly brush crusty bread or crostini slices with extra-virgin olive oil and toast or grill until just crisp and warm. Arrange around the edge of the platter.

Dress bread

Drizzle 1 tablespoon extra-virgin olive oil over the arranged coppa, then sprinkle with flaky sea salt (about 1/4 tsp) and freshly ground black pepper (about 1 tsp). Zest one lemon directly over the meat to add bright aroma (about 1 tsp). Scatter microgreens or a small handful of arugula over or alongside the coppa if desired.

Seasoning

On a serving board or platter place the coppa arrangement in the center or long side, tuck toasted bread, cornichons, mustard ramekin, and capers around the meat. Ensure each component is easy for guests to reach and pair with the coppa.

Assemble platter

Taste one small bite of coppa with a cornichon and a smear of mustard; adjust seasoning if necessary (add a few more cracks of black pepper or a tiny pinch more flaky salt). Serve immediately at cool room temperature so the coppa is tender and its fat is slightly soft.

Final check

coppa (lean, thinly sliced)

prosciutto or additional thin ham (optional, for variety)

mini cornichons or dill pickles

whole-grain mustard

extra-virgin olive oil

freshly ground black pepper

lemon (zest)

crusty bread or crostini

microgreens or arugula (optional)

flaky sea salt

capers (optional)

Keep pork shoulder and back fat well chilled. Cut into 2–3 cm cubes, then partially freeze for 30–45 minutes until firm but not rock solid. This makes grinding cleaner and keeps fat distinct.

Prepare meat and fat

Grind the chilled pork shoulder through a coarse plate (8–10 mm) into a large chilled bowl. Grind the back fat separately through the same plate so fat pieces remain slightly larger. Return both to the refrigerator for 10–15 minutes to keep chilled.

Grind meat

In a small bowl combine sea salt, pink curing salt, black pepper, crushed juniper, chopped thyme, and crushed garlic. Stir in the dry white wine to create a wet seasoning paste.

Mix seasonings and wine

Add the seasoning-wine mixture to the chilled ground pork and fat. Using clean hands or a stand mixer with paddle attachment on low, mix thoroughly for 3–5 minutes until mixture is tacky and sticky, ensuring seasonings are evenly distributed and the meat binds well.

Combine meat, fat, and seasonings

Cover the seasoned meat and refrigerate for 12–24 hours to allow cure and flavors to develop. Check that the mixture remains cold (below 4°C / 40°F).

Rest

Soak natural casings in warm water for at least 30 minutes, then flush the inside with running water to remove excess salt. Keep them in a bowl of clean water until ready to use.

Prepare casings

Fit a sausage stuffer or large piping funnel with an appropriate-sized tube. Slide a length of casing onto the tube, leaving a short tail. Fill the stuffer with the chilled meat mixture and feed it into the casing, applying steady pressure to avoid air pockets. Make sausages approximately 25–30 cm long (or desired lengths). Avoid overfilling—casings should be firm but not stretched.

Stuff sausages

Prick any visible air pockets with a sterilized pin and roll to expel air. Twist sausages into individual links if desired, or leave as whole logs. Tie the ends and between links with butcher's twine every 25–30 cm to maintain shape. If using cheesecloth, wrap each log in a single layer to promote even drying.

Prick and tie

Hang the sausages in a cool, well-ventilated area (12–16°C / 54–61°F, 60–75% humidity) or a curing fridge. Allow a dry skin to form over 2–4 days. Check daily for any signs of spoilage (off smells, sliminess).

Drying phase

Continue to hang the saucisson at 12–14°C (54–57°F) with 70–75% relative humidity for 3–6 weeks depending on thickness and desired firmness. Target a weight loss of about 30% for classic texture. Rotate and inspect weekly. If white mold (Penicillium nalgiovense) develops, it is normal and can be brushed off lightly before slicing; if green/black/strong odors appear, discard.

Curing & aging

Once cured to the desired firmness and weight loss, remove sausages. Wipe them gently with a damp cloth to remove excess bloom if necessary. Store in the refrigerator wrapped in parchment or butcher paper for up to 6 weeks, or vacuum-seal and freeze for longer storage.

Finish and store

pork shoulder, coarsely ground

pork back fat, chilled and diced

sea salt

pink curing salt (Prague powder #1)

crushed juniper berries

fresh thyme, chopped

crushed garlic cloves

dry white wine

natural pork casings (hog or beef middles), soaked and rinsed

butcher's twine

cheesecloth (optional)

cool, dry place or curing fridge temperature

Remove all meats from refrigeration 15–20 minutes before plating so flavors and textures bloom. Fan prosciutto slices into loose ribbons and place in one area of the board. Fold soppressata and salami slices into quarters or loose cones and arrange in small piles. Overlap capocollo in shingled rows. Distribute finocchiona slices in a separate small pile. Aim for visual variety and easy picking—alternate colors and textures.

Prepare and arrange cured meats

Take cheeses out of the refrigerator 30–40 minutes before serving to soften. Place the brie whole (leave rind intact) and set a small knife nearby. Cut the Manchego and cheddar into a combination of thin wedges and small cubes for easy grabbing; arrange them spaced around the board so guests can access each. Crumble or slice the blue cheese and place it in a small cheese dish or leave on the board with a dedicated knife. Position cheeses to create natural groupings with the meats.

Prep cheeses for serving

Drain cornichons and olives and place each in small ramekins or neat piles on the board. Lightly toast marcona almonds in a dry skillet over medium heat for 3–4 minutes until fragrant, cool, then pile on the board. Quarter or halve dried apricots and arrange near the blue or cheddar (they pair well with tangy cheeses). If using fresh figs or grapes, rinse, dry, and halve figs or trim grapes into small clusters and position near the brie and honey.

Prepare pickles, fruits and nuts

Place seeded mustard in a small bowl and spoon the honey into another small dish. Position them close to breads/crackers for easy spreading and drizzling.

Mustard and honey

Slice the baguette 1/4-inch thick on a diagonal. Lightly brush slices with olive oil and toast under a broiler or on a grill pan until golden at the edges (about 2–3 minutes per side). Alternatively serve untoasted for a chewier bite. Fan toasted slices and arrange crackers in small stacks on the platter, leaving space for spreads and cheeses.

Toast and arrange

On a large wooden board or platter, start by placing cheeses in different spots as anchors. Add bowls/ramekins for olives, cornichons, mustard, and honey. Arrange meats around the cheeses, filling gaps with bread/crackers, nuts, dried fruit and fresh fruit. Tuck rosemary or thyme sprigs around the edges for aroma and visual contrast. Drizzle 1 tablespoon olive oil over the brie and a little honey over the blue or Manchego if desired. Finish with a light crack of black pepper over the cheeses.

Assemble the platter

Provide a set of cheese knives and small forks/serving tongs. Serve immediately at room temperature, with napkins. Leftovers: wrap cheeses tightly and refrigerate; keep cured meats sealed and consume within 3–5 days.

FRENCH FOLD - Orchard

French Fold

Gin Cocktail

Sunset Gin

La Grande Platter

Coppa

Saucisson Lonzo

Cold Cuts Platter

Cheese Platter

Sweets & Bakery

Tartes Flambées

Fries

Creamy Feta & Pistachio

Coeur De Jambon

Saucisson

Club Sandwich

Hanger Steak (160g)

French Burger

Half-cooked Salmon

Pan-roasted Chicken

Fish Burger

Croque Madame

Duck Confit Salad

Homemade Sweet Potatoes Fries

Crab Croquettes