Grab your culinary passport and discover our guest recipe and indulgent reader offers!

The revolutionary pillars of Bastille Day – or, in France, Le 14 Juillet – are painted into the minds of the nationals as brightly as the iconic blue, white and red. With the French National Day falling on a Saturday this year, it’s the perfect time to don your apron in favour of French culinary fare, or say bonjour to host of cultural activities in the heart of Sydney city. Grab your passport and stroll through our top picks to savour the day!
Indulge with CBD Cakes by Alexander’s Patisserie and Café Chocolat
When chocolate is more of an art form than a sweet treat in la France, it is only fitting to indulge! First stop: a la petit treats! CBD Cakes by Alexander’s Patisserie is offering a delectable library of mini eclairs, mini almond croissants and traditional mini chocolate croissants all at $2.90 each. And of course, no expedition would be complete without le croissants. You can pick up a selection of savouries with warm mini ham and cheese croissants and mini cheese and tomato croissants, also $2.90 each.
And for a croissant with a little je ne sais quoi? Chocolate aficionados will delight with a special offer from Café Chocolat: a mini plain croissant drizzled with warm chocolate straight from the iconic chocolate fountain. Best part? They’re on offer for $3.90 Friday 13 July only.
While no Bastille Day celebration would be quite the same without the iconic macaron – you certainly don’t need to a French national to cook like one! We’ve found a unique twist on the afternoon tea wonders thanks to MiNDFOOD: the pink macaron with jam and cream centres.
3 eggwhites, at room temperature
1 tbsp caster sugar
pink food colouring
1¼ cups icing sugar, sifted
1 cup almond meal, sifted
1/3 cup strawberry jam
125g butter
1 cup icing sugar
1 tbsp milk
For macaroons, preheat oven to 180°C
Place eggwhites in the bowl of an electric mixer and whisk on high for 30 seconds. Gradually add caster sugar and food colouring and whisk for 10 minutes until stiff peaks form
Place icing sugar and almond meal into a bowl and mix to combine. Add half the almond-meal mixture to the eggwhite mixture and fold through; repeat with remaining almond-meal mixture
Place mixture into a piping bag fitted with a 1.5cm plain nozzle and pipe 4cm rounds onto a baking tray lined with baking paper
Lightly tap tray to remove air bubbles and let stand for 40 minutes so a skin forms on top. Reduce oven to 130°C and bake macaroons for 17-18 minutes or until crisp. Let cool completely on tray
To make buttercream, place butter in the bowl of an electric mixer and beat for 8 minutes. Add icing sugar and milk and beat for another 3 minutes or until light and creamy
Spread half the macaroons with strawberry jam and the other half with buttercream, put the halves together, and serve 

Recipe is courtesy of MiNDFOOD. Full details can be found here.
All ingredients can be found at MLC Centre with IGA Romeo’s:
Level 4
MLC Centre
19 Martin Place
Sydney NSW 2000
Café Chocolat:
Level 6 Food Court
Shop 11
MLC Centre
19 Martin Place
Sydney NSW 2000
CBD Cakes by Alexander’s Patisserie:
Shop 2 (Entrance at 108 King Street)
MLC Centre
19 Martin Place
Sydney NSW 2000