October brings about Sydney’s annual celebration of food, and shines a light on the culinary industry. At Four Frogs, we pride ourselves in the creation of amazing homemade products. This enables us to bring only the best to satisfy our customers’ taste buds, and excite us as chefs.
We’ve been milling our own buckwheat flour in our stores right from the beginning. We mill the buckwheat with the hull still intact. The hull brings the crispiness and stronger flavour we strive for, with a hint of bitterness. If the flour isn’t milled properly, then the galette can be harder to make and may break easily. The milling process is crucial as air and grain humidity needs to be checked, and the stones constantly adjusted. Our milling machine was imported from Austria from a specialised supplier to achieve a consistently perfect final product.
Our heavenly Belgian chocolate sauce is made with Belgian chocolate buttons, fresh cream and butter. The caramel sauce is our house specialty. We use fresh cream as well and sea salt from ‘Guerande’. This is where the best salt in France, and our Founder, Florian comes from.
We create our own delectable milkshake syrup flavours too. The French Vanilla and Strawberry milkshakes are among the favourites of our regular customers.
Galettes and crêpes are simple dishes. In order to make them deliciously great, it’s important to create them with only the freshest produce. We shred wheels of Swiss cheese every day, slice our ham as well as our chicken and smoked duck. All of our veggies are fresh and we cook such a large volume of mushrooms daily, it’s a rather incredible feat! Our onions are cooked in the Britanny tradition of cider which gives it a great taste. Monthly specials are made with fresh produce, whilst hot food items such as our slow cooked lamb, garlic and parsley snails are all lovingly prepared in-house. Et Voila!
To see the full Four Frogs menu, click here.