Our Story
A Provincial Kitchen with Australian Heart
Linen began with a simple belief: that the warmth of French provincial cooking could find a home in Australian kitchens. Not fusion, not reinvention — just honest food made with care, technique, and the best ingredients we can source.
We are inspired by the bistros of rural France, where chefs cook seasonally, waste nothing, and treat every meal as an opportunity to nourish and delight. But we cook here, now, with Australian produce — barramundi instead of sole, native herbs alongside French classics, summer salads that make sense under our sun.
Our name comes from the tablecloths we imagine in those provincial kitchens: linen, worn soft with use, carrying the memory of a thousand meals shared with family and friends. Every recipe we share is an invitation to pull up a chair at that table.
Our Philosophy
Quality over speed. Technique in service of flavour. Simplicity that honours ingredients. Food made with intention, served with pride, shared with joy.
What We Believe
Respect Ingredients
Good cooking begins with good shopping. We choose ingredients that deserve the care we give them.
Trust Technique
French technique is not pretension — it is generations of cooks learning how to coax the best from every ingredient.
Cook Seasonally
Summer demands watermelon and mint. Winter calls for braised lamb. We follow the seasons, not trends.
Share Generously
Food is made to be shared. A bistro table is never complete without company and conversation.
The Linen Approach
We write recipes the way a chef would explain them — with context, with passion, with respect for your intelligence. You will find stories alongside instructions, philosophy woven through technique. We want you to understand not just what to do, but why.
Every recipe has been tested in real kitchens, cooked for real people. We do not chase perfection — we chase flavour, warmth, and the satisfaction of a meal well made. If a dish requires time, we tell you honestly. If it is simple, we do not overcomplicate it.
This is cooking as craft, cooking as generosity, cooking as a daily practice that makes life better. Welcome to our table. We are glad you are here.