Alex Mackay

An advocate of traditional French cuisine, Alex Mackay now works teaching others to cook.

Originally from New Zealand, Alex trained at Raymond Blanc's Manoir Aux Quat' Saisons. He has worked at a cookery school near San Tropez and with Delia Smith at her cookery school in Norwich.

Alex now concentrates on his food journalism and writes for a variety of publications. He has written a book on timeless French cuisine.

Book
Cooking in Provence: Over 70 Timeless Recipes, Headline Book Publishing Ltd, 2003

Alex Mackay

Alex Mackay's Recipes



 
Porcini, brandy and chestnut cream sauce
Porcini, brandy and chestnut cream sauce

Alex Mackay shows that with a packet of dried mushrooms in the cupboard you can produce a sophisticated sauce in next to no time

Avg user rating: 3 out of 5 stars



easy

Total time
40 min

Seafood casserole with pear and roe salad
Seafood casserole with pear and roe salad on Market Kitchen

Alex Mackay combines brown shrimp, mussels and mackerel with a hint of chilli in this dish, while the salty tang of smoked cod roe enlivens the salad

Avg user rating: 3 out of 5 stars



easy

Total time
40 min

A speedy, one-pot bouillabaisse
A speedy, one-pot bouillabaisse

Enjoy a wonderfully flavourful seafood soup with Alex Mackay's elegant version of a classic French dish

Avg user rating: 4 out of 5 stars



intermediate

Total time
40 min

Anchoïade
Anchoïade on Market Kitchen

Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

Avg user rating: 3 out of 5 stars



easy

Total time
5 min

Aubergine Stacks (Melanzane Parmigiana)
Aubergine Stacks (Melanzane Parmigiana) on Market Kitchen

Alex Mackay recreates a magnificent meal with a Mediterranean feel from famed Italian restaurant, Don Alfonso

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 5 min

Baby artichokes with goats cheese, asparagus and baby leeks
Baby artichokes with goats cheese, asparagus and baby leeks

Alex McKay combines baby vegetables, plump asparagus and a glorious basil sauce in this tempting and tasty Mediterranean style recipe

Avg user rating: 2 out of 5 stars



intermediate

Total time
35 min

Baked Chocolate and Sherry Mousse with Raisin Cream
Baked Chocolate and Sherry Mousse with Raisin Cream on Market Kitchen

Authentic, rich tasting Spanish sherry gives a boozy kick to Alex Mackay's glammed-up chocolate mousse served with luscious, intensely fruity cream

Avg user rating: 4 out of 5 stars



intermediate

Total time
45 min

Baked Turbot with Crayfish and Summer Vegetables
Baked Turbot with Crayfish and Summer Vegetables

For a true taste of luxury try this rich and sophisticated turbot dish from Alex Mackay, ideal for impressing guests with!

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 20 min

Baked Turbot with Spring Vegetables
Baked Turbot with Spring Vegetables on Market Kitchen

Succulent turbot with spring vegetables and a stunning tarragon butter sauce make this a magnificent dinner party dish from Alex MacKay

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 20 min

Baked halibut with a chestnut crust
Baked halibut with a chestnut crust on Market Kitchen

Served with full-flavoured vegetables, Alex MacKay's crusted fish dish is ideal for a special meal

Avg user rating: 3 out of 5 stars



easy

Total time
45 min