Gourmet Traveller: the French issue

This month's edition of Australian Gourmet Traveller is dedicated to all things food-related and French. Fantastic! This mag has been rapidly growing on me since their Italian issue a few months ago... I couldn't get enough, and have been hanging out for the French issue to hit the stands for ages.

Features include: truffles, garlic, souffles, yeasted doughs, Paris, the Perigord region and Alsace. Seeing as garlic is probably my most guiltiest pleasure, I am positively salivating over the delicious French-with-garlic recipes, like the one for chicken with 40 cloves of garlic. It's been such a omnipresence in my cooking forever: I just love garlic in all shapes and forms. If I ever write an autobiography, it will be titled "Thankyou for the Garlic". Probably one of the reasons I hardly ever get a cold!

Another featured recipe is this one, for potatoes sauteed with garlic and walnut oil. Am hoping to try it this week. I like the fact that the garlic is mostly raw (the heat of the spuds will soften it up a bit) and so you'll get that wicked tangy bite.

Potatoes sauteed with garlic and walnut oil

Quarter cup walnut oil

1.2 kg desiree potatoes, cut into 1cm-thick slices

6 cloves garlic, peeled and finely chopped

1 loose cup of flat-leaf parsley leaves, finely chopped

1 bunch thinly-sliced chives

Pinch of freshly grated nutmeg

Heat walnut oil in large heavy-based frying pan. Add half potatoes and cook over med-high heat, turning occasionally, for 10 mins or until golden and tender. Use a slotted spoon to transfer potatoes to absorbent paper and repeat with remaining spuds.

Combine potatoes in a large bowl with other ingredients, season with sea salt and pepper, toss to combine. Serve immediately with grilled fish or steak.