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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It’s spring racing season, and the race is on to find the most scrumptious salad dressing to go with your Melbourne Cup lunch. We recommend Gourmetchef’s Red Wine and Balsamic Dressing, perfect for adding a special zing to your fresh and green creation!
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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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Our products make great gifts if you’re making up a Christmas Hamper! Available at Spudshed, IGA stores or your nearest independent outlet.
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Wishing all of our customers and suppliers a Christmas full of blessings, and a safe and happy time over the holiday period! Our factory will be closed from 23 December until 8 January.
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Wondering how to use our Seafood Chowder pouch pack? This easy chart explains the cooking steps.
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Now available from selected stores in 500 g packs in two varieties, Seafood Chowder and Creamy Smoked Cod Chowder. Download preparation instructions here: Seafood Chowder Instructions.
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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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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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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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