Meet Franck Foods from South Australia – a delicious way to enjoy some French culinary sophistication while still keeping it local.
I’m always keen to find shortcuts when I’m cooking – especially when it comes to the family meal.I never want to compromise on quality or taste, but would generally rather be reading a good book than fiddling about too much. Frankly the planning and cooking of dinner, day in and day out, is a repetitive and often tiresome chore.
Apparently, those champions of haute cuisine, the French, might not be averse to cutting corners too. When snooping around a couple of Parisian supermarkets, some time back, I was surprised to find canned foie gras, duck rillettes,cassoulet and confit duck. Lucky them, I thought.
Well – lucky us too, because I’ve just discovered that we have a very clever couple producing similar products right here in South Australia under the Franck Foods brand. Not only do they have an extensive range, but they’ve been doing this for well over 10 years!
Tucked away in the back blocks of Monteith, in the Murraylands of South Australia, French ex-pats Christian & Josy Godinot have been producing a range of canned, gourmet French specialties produced under strict HACCP food safety regulations. Franck Foods has a range of traditional French patés, rillettes and terrines, along with ready-cooked gourmet cassoulets, confits and daubes that I really wish I’d known about back when I was creating my own version of cassoulet.
If the idea of stuffed duck legs isn’t enough to thrill you, Franck Foods give local food quite a makeover too, and produce canned crocodile, emu, kangaroo and wild boar patés and casseroles too, and all of their products are available online.
Either I’ve not been paying attention at all, or the Godinot’s have been pretty low-key, but hopefully that will be changing soon as their son begins to take over the reins.
Now that I’ve found them I’ll be stepping up my week-night dinner game a little. I can’t wait to play around with some of the duck products and add a little home-grown sophistication, the easy way, to my next dinner party.
I really don’t know why I’m surprised to find another unique and exceptional local producer – if there’s one thing I’ve learned over the years, it’s that South Australian food producers are amazing.
Maureen | OrgasmicChef
Wow, I love the duck legs. Not 100% sure the patés are for me. 🙂
Lorraine @ Not Quite Nigella
These are perfect for cold Autumn or Winter nights!
Anna @ shenANNAgans
I havent eaten duck in nearly a year, doesnt seem to be the buzz food up here like it was down south. You really do have the best of everything food. 🙂
Liz (Good Things)
Wow, how decadent and delicious!