Category: blogs

Dear Fresh Friday friends,

This week’s menu is a splash of luxury, well worth a celebration. So if you have a reason to celebrate already, then this is for you, if not, find a reason because its worth a party! Celeriac is an odd looking vegetable with a fabulous flavour, teamed with garlic, parmesan, sage and truffle oil, it’s a symphony. Our main course this week is a traditional Sicilian seafood dish, built on seafood, garlic, lemon, and tomatoes. Dessert are our beautiful cannoli.

I do hope you enjoy the flavours, aromas and textures of this week’s menu.

Ciao, Peter

Dear Fresh Friday friends,

Due to the long weekend I have decided to go back to three courses. The menu and techniques are based around traditional French bistro cooking.

That’s it from me!
Salut, Peter

Dear Fresh Friday friends,

This week’s menu is a simple one, focussing on beautiful ingredients and great techniques. The arancini are ready for you to bake and serve, accompanied by a rich Napoli sauce and a fresh rocket salad topped with grated Italian parmesan and dressed with our much celebrated, Beetroot Finishing Vinegar. The main course is followed by my Tira Mi Su. Made using our White Belgian Chocolate Mousse powder, it’s a show stopper!

I hope to see you on Friday,

Ciao, Peter

Dear Fresh Friday Friends,

This week I am making an Italian inspired menu with a twist, just for fun. The entrée uses a beautiful cured pork cut, which we fry to crisp and sprinkle over new seasons asparagus from Koo-Wee-Rup in Victoria. After you warm the dish in your oven, it is dressed with our Champion Black Cherry Finishing Vinegar and topped with fine Italian parmesan. For main course I am using Japanese Udon noodles instead of traditional pasta. Udon noodles are soft, slippery and slightly chewy. I promise you will be delighted with the combination of either Italian sauces with the Japanese Udon noodles. This week’s dessert are our show stopping Cannoli, with white chocolate hibiscus ricotta or dark chocolate hibiscus filling, both are made with our Belgian Chocolate mousse products.

I hope to see you all on Friday, Ciao Peter

Dear Fresh Friday friends,

This week’s menu is a little bit special, due to the beginning of spring, some warm weather, and my focus on some great ingredients. These include, new season asparagus from Koo-We-Rup in Victoria, beautiful beef tenderloin (fillet), our new “Best Steak Spice”, our pomegranate molasses, Belgian chocolate, hibiscus flowers and spring tarragon, the queen of herbs.So with a drum roll and a lot of work, we will prepare three great dishes, for you to enjoy with gusto!

See you on Friday.

Ciao Peter

Dear Fresh Friday friends,

This week we are indulging in a little Thai style feast, highlighting lots of fresh herbs, slow simmered meats, coconut, tropical fruit and a little chilli of course. Most of the chilli will be served separately so those who have a sensitivity can add it to their level of comfort. The curry will be warm, complex and spicey, not burning hot. Please be aware I will be using peanuts in these dishes.