GAMMON WITH A HONEY-TRUFFLE GLAZE

GAMMON WITH A HONEY-TRUFFLE GLAZE

by | Mar 17, 2022 | recipes

by chef David Schneider of Chefs Warehouse at Maison ingredients 1 x pork leg (bone in, skin on), to be tunnel-boned brine 1 L water 110 g coarse salt 25 g brown sugar 12.5 g pink salt cure (optional, but recommended) – available by special order from most reliable...
CHOCOLATE MARBLE MERINGUE NESTS

CHOCOLATE MARBLE MERINGUE NESTS

by | Mar 17, 2022 | recipes

by chef Peter Ayub of Sense of Taste Chef School Serves 8 – 10 ingredients 4 large egg whites, free range if possible (keep yolks for homemade mayo) 225 g castor sugar 1 t cornflour 1 heaped T cocoa powder scoops of homemade ice cream (recipe above) fruit in...
QUICK HOMEMADE CHOCOLATE CHIP ICE CREAM

QUICK HOMEMADE CHOCOLATE CHIP ICE CREAM

by | Mar 17, 2022 | recipes

by chef  Peter Ayub of Sense of Taste Chef School Serves 6 – 8 ingredients 2 C fresh cream seeds of 2 vanilla pods or 3 T vanilla essence 1 x 385 g tin of condensed milk 1 large egg yolk, free range if possible 1 ½ C dark chocolate chips method Whip the cream...
From farm to fine dining restaurants

From farm to fine dining restaurants

by | Mar 4, 2022 | Blog

FROM FARM TO FINE DINING RESTAURANTS While many of my days are spent in fine dining restaurants, for which I am grateful, one of the more thought-provoking aspects of my work is discovering provenance. I have an insatiable curiosity for the why, where and how. Imagine...