#ClassicFrenchCooking

[kookssecrets]

🍒✨ Bing Cherries – Sweet, Juicy, and Full of Summer Flavour Glossy, deep red, and irresistibly sweet—Bing cherries are the crown jewels of cherry season. Perfect for snacking, baking, or tossing into summer salads, they burst with rich, juicy flavour and just the right hint of tartness. First grown in Oregon and now beloved around the world, Bing cherries are more than just fruit—they’re a little taste of sunshine. Are you team cherry straight from the bowl or cherry pie all the way? #BingCherries #SummerFruit #KooksSecrets #CherrySeason #SweetAndJuicy #CherryPieTime #FarmToFork #FreshFruitFavourites

[kookssecrets]

🫖🔥 Billy Tea – Australia’s Brew with a Bush Soul More than just tea, Billy Tea is a taste of the Australian outback. Born from the age-old tradition of boiling a billy can over an open fire, this classic black tea is strong, simple, and steeped in bush folklore. From campfire songs like Waltzing Matilda to a cuppa on the verandah, Billy Tea is part of the Aussie story—one steaming mug at a time. Have you ever brewed a proper billy? Or do you remember sipping this growing up? #BillyTea #AustralianTradition #KooksSecrets #BushTea #WaltzingMatildaMoments #CuppaWithCharacter #OutbackBrew #TeaWithHeritage

[kookssecrets]

🐚✨ Bigorneaux – Tiny Snails, Big Flavour Say bonjour to Bigorneaux—France’s favourite tiny sea snails, better known elsewhere as periwinkles. Collected from rocky coastlines in France and Belgium, these briny little bites are boiled, chilled, and eaten slowly with a pin. Often served as part of a seafood platter or enjoyed seaside with a glass of white wine, Bigorneaux are a traditional treat with centuries of salty charm. Have you tried these before? Would you dare tackle them with a toothpick? 😉 #Bigorneaux #SeafoodTradition #KooksSecrets #CoastalEating #FrenchSeafood #Periwinkles #FruitsDeMer #TideToTable

[kookssecrets]

🍝✨ Bigoli – Venice’s Thick, Rustic Pasta Meet Bigoli—the bold, chewy pasta from the Veneto region of Italy. Made with whole wheat flour and pressed through a torchio (a traditional screw press), Bigoli comes out in thick strands that grab sauce like a dream. Whether you pair it with duck ragù or the classic bigoi in salsa (anchovies + slow-cooked onions), this pasta is all about old-world comfort and big flavour. Ever tried Bigoli? It’s spaghetti’s heartier Venetian cousin—and it’s worth seeking out. 🇮🇹 #Bigoli #VenetianCuisine #KooksSecrets #RusticPasta #TorchioTradition #ItalianHeritage #PastaLovers #WholeWheatPasta

[kookssecrets]

🍊✨ Bigarade – The Bitter Orange That Means Flavour Also known as the Seville orange, Bigarade isn’t meant for snacking—but it shines in sauces, marmalades, and liqueurs. Bold, sharp, and full of essential oils, this citrus adds depth where sweet oranges fall short. Think duck à l’orange, Curaçao liqueur, or a perfect pot of golden marmalade. In French cuisine, Bigarade means business. Have you ever cooked with bitter orange before? #Bigarade #SevilleOrange #CitrusSecrets #KooksSecrets #ClassicFrenchCooking #SauceBigarade #MarmaladeMakers #CitrusWithCharacter