Meeting Margaret Fulton + Bonne Maman Conserves9

Posted on May 20, 2011 by ChristieFood News, Taste Tests

We bumped into Margaret Fulton as soon as we walked in the door.

“Hello! You look just like you do on TV!” said my Mum, shaking Margaret’s hand.

That’s us in the picture above. I’m in the centre, my Mum’s on the left and baby Poppy is in the pram – but unfortunately you can only see her favourite toy dog peeking out!

Perhaps I should explain. We were at Baroque Bisto for a delicious Mother’s Day breakfast hosted by Bonne Maman with special guests Margaret Fulton, her daughter Suzanne Gibbs and two granddaughters Kate and Louise.

I’m sure you have tasted, or at least seen, the iconic red gingham lids of Bonne Maman Strawberry Conserve in the supermarket. It is a premium jam with a minimum of 50% fruit in each jar.

This special breakfast was to launch three new Bonne Maman conserve flavours: Quince Jelly, Redcurrant Jelly and Chestnut Cream and we ate dishes cooked by the talented staff at Baroque, using them to great effect. I also received a copy of The Seasonal Cookbook (pictured above) and I look forward to testing some of the recipes and posting them here for you to try too.

Some delicious French cheeses with quince jelly – the perfect sweet/sour condiment. Mum and I both liked the Brie best.

Little crispy pastry shells with foie gras and redcurrant jelly. Very moreish! We only got one each but could have easily eaten many more.

Crepe with chestnut cream filling. Such pretty presentation with gold flecks on the plate and the chestnut puree made these crepes even more decadent.

Poppy got a bit grizzly at this point so Mum took her outside to rock her to sleep in the pram while I mingled. One lovely person (I’m not sure who) cut up her crepe into little pieces so that she could eat it with one hand while pushing the pram with the other. What a star Grandma she is! Don’t you agree?

I was also lucky enough to win the door prize which was a copy of Louise Fulton Keats’ new cookbook ‘My Grandmother’s Kitchen’ signed by both Louise and Margaret. I’m very excited for Poppy to be old enough to use it and then I can tell her about the day she met the famous Margaret Fulton!

Have a good weekend, Christie x
  • http://intolerantchef.blogspot.com/ InTolerantChef

    How lovely to meet one of Australias living icons like that, and with your 3 generations mingling with her 3 generations.
    I love anything quince, and can hardly wait to try the chestnut cream, as I’m only just starting my adventure with chestnuts as an ingredient. I have used chestnut flour, and have some fresh ones in my fridge, but am a bit stuck with what to do with them.

    • http://www.figandcherry.com Christie

      Fresh chestnuts are such a treat, lucky you!

  • http://www.glutenfreescallywag.com jas

    what a fantastic experience to meet an australian cooking legend and her family! I’ve just spotted chestnut cream at a littel french pattiserie in Toorak Rd (I’ve found it hard to find!) and can’t wait to try it out in a gorgeous chestnut cream chocolate cake recipe Ive got bookmarked from eons ago! Ahhh Bonne Maman are my favourite jams – delish!

  • http://www.amyscookbook.wordpress.com Amy

    You met Margaret Fulton! How exciting! Great blog post, Christie. I bet you loved the cheese plate! :)

  • http://susaneats.blogspot.com Susan

    Wow you are and your mum look identical! Margaret fulton is so cute!

    • http://www.figandcherry.com Christie

      Thanks Susan, we get that a lot :P

  • http://www.orgasmicchef.com Maureen

    What fantastic memories of that moment in time. You and your mum look more like sisters. You’re a very lucky lady.

    • http://www.figandcherry.com Christie

      I’ll be sure to tell her that Maureen, I’m sure she will love it :)

  • http://kitchenvoyage.blogspot.com/ kitchenvoyage

    I love Bonne Mamman. I just discover the another day the quince jelly. I love it because taste very similar to my grandmother quince jelly and now i can cook an italian calssic-greek-argentinian quince jelly cake named Pasta Fiora, I will cook tomorrow if everything is ok i try to post next week or share the recipie here!

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