Now available in a 250 mL size: Hollandaise Sauce

François Pierre La Varenne first described Hollandaise Sauce in 1651 in Le Cuisinier François: Make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn’t curdle. We’ve built our sauce using lashings of egg to make it rich, but without too

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Winter Special on Curry Sauces!

Attention all retail outlets: during July, buy any four cartons of our curries and get one free!  Choose from Thai Green Curry, Thai Red Curry, Korma Curry and Butter Chicken.  Well done to our customer, Big Fish Direct, for passing this on to consumers.

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