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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Crayfish Mornay | A step-by-step guide

This recipe uses Gourmetchef’s Cheesy Mornay Sauce.  Cooking a crayfish can seem a bit daunting – all those spiky antennae, swimmerets, and curious body parts to negotiate!  We show you how in a few easy steps … Step 1: If you’re after presentation, then buy a fresh crayfish (rock lobster).  We bought our Western Rock

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On Special ~ Lime and Cilantro Vinaigrette

We’re offering 20% off Lime and Cilantro Vinaigrette during November!  This dressing goes perfectly with seafood.  Simply fry crumbed calamari in heated vegetable oil for 2 minutes per side and serve with Lime & Cilantro Vinaigrette and a side salad or drizzle over your favourite combination of leafy greens.

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20% off Korma Curry throughout November

It’s ‘curry night’ at the Flemings’ house and we’ve cooked up a Korma with our new 450 gram pouch pack – too easy!  Just dice some chicken breasts, sear them in hot oil, turn the heat down and simmer in our sauce for 20 minutes. Did you know that the earliest mention of Korma, or Qurma, is in

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Prawns in Creamy Garlic Sauce

Prawns in Creamy Garlic Sauce This is hardly cooking, really!  For a sensational entree, just toss together a salad (we used rocket, coriander and chilli).  Arrange the salad in a mound over which you place a select grouping of cooked king prawns or tiger prawns.  Then drizzle Gourmetchef Creamy Garlic Sauce over the prawns.  Excelente!

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