Scotch Fillet with Gourmetchef Black Pepper Sauce

So your steak is perfectly cooked – slightly pink and tender in the middle, charcoal grilled on the outside, and you’re looking for that extra something.  Why not try our Black Pepper Sauce?  Chock full of pepper  – both cracked black and white, with extra beefy flavours and hints of oyster and soy, our Black

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Oysters Kilpatrick – Gourmetchef style

South Australian oysters are starting to come into peak condition at this time of the year, and will be at their best over the next two and a half months, according to Jeremy Pearce of Larners Oyster Supply. Fat , juicy and plump, they smell and taste of the clean, clear ocean waters of The

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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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