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Guillaume Brahimi's Selection Of Mushrooms With Brioche Crumbs & Balsamic

Guillaume Brahimi’s Selection Of Mushrooms With Brioche Crumbs & Balsamic

Serves 4 INGREDIENTS 500 gm seasonal mushrooms 150 gm butter 3 eshallots 50 ml balsamic vinegar 2 slices brioche 1 punnet red vein sorrel METHOD 1 Place a Tefal Heritage Triply Sauté Pan on medium to high heat 2 When pan is warm add 100 gm of butter, add eshallots and cook for 2 mins then add mushrooms. 3 Toss the mushrooms, when mushrooms are cooked…

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L’OR Coffee Popping Pearls: A Deliciously Fun Twist on Coffee & Desserts

Coffee lovers, get ready for a game-changer! L’OR has just unveiled its latest innovation, and it’s nothing short of magical—L’OR Coffee Popping Pearls. Imagine the rich, bold flavour of real coffee encapsulated in delicate pearls that pop in your mouth, delivering an unexpectedly delightful burst of coffee goodness. If you’re a fan of bubble tea,…

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GRILLED CHICKEN WITH PICKLED WATERMELON SALAD

Grilled Chicken With Pickled Watermelon Salad

Try this delicious Grilled Chicken With Pickled Watermelon Salad from the 'Lunch By The Sea' recipes in Gourmet Traveller's recipe book Menu. Begin this recipe a day ahead to pickle the watermelon. PREP TIME: 25 MINS COOK 1 HR: 20 MINS (PLUS COOLING, PICKLING, MARINATING, RESTING) SERVES 8 INGREDIENTS 2 chickens (about 1.8kg each), butterflied, backbone removed 160 gm light palm…

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