If you are looking for an exciting recipe idea, we have the White Asparagus Panna Cotta with Oscietra Caviar dish from our friends at Culinary Ambition They have chosen the Oscietra caviar which has an earthy vegetable flavour with a taste of crustaceans, a buttery sweet bouquet and saline after taste, which pairs well with the […]
Our friends at Culinary Ambition have put together a traditional British Crumpet recipe, topped with sour cream, smoked salmon and Oscietra Caviar for a delicious teatime treat. If you would like to try them for yourself you will find the recipe here.
Coconut Lime Spritzer: Using the Boyajian Pure Lime Oil For a refreshing drink any time of day… Ingredients 1 can 12 ounces Coconut Flavored Sparkling Water 1-2 drops pure Lime Oil Ice Instructions Fill a highball glass with ice Fill with your sparkling water Add your pure lime oil Add a sprig of mint or […]
How to make the perfect Vanilla Old Fashioned cocktail with your Boyajian Vanilla Extract. This recipe is for 1 cocktail. TIME:5 MINUTES PREP TIME:5 MINUTES 2 ounces bourbon 1/4-ounce orange juice 1/4-ounce simple syrup 1 teaspoon vanilla extract 2 dashes of orange bitters Orange spiral, to garnish Combine the bourbon, orange juice, simple syrup, vanilla […]
Black Truffles, White Truffles Courtesy of Feed me Phoebe we have an insight into the world of truffles and a super black truffle recipe to share. During the summer months, black truffles are harvested in Italy. Their flavour is more subtle than the white truffles and is often cooked slightly to coax out their flavour. White […]
The CREAMIEST, BUTTERY Pumpkin Risotto Recipe 🎃 Topped with crispy sage leaves, roasted pumpkin and toasted pumpkin seeds for a bit of extra crunch. Recipe from Ella Broadfield, using the King’s Fine Food Acquerello Risotto Rice. Autumn is well and truly upon us ladies and gents, and what better way to be at one with the […]
Langoustines with Braised Ox Cheek and Parmesan Risotto recipe by Chef Jason Atherton from Saturday Kitchen Chef Jason Atherton was out to impress with this dish that includes a langoustine bisque that requires a mouli (hand-operated food mill) and shredded slow-cooked ox cheek. Chef describes the Aquerello Carnaroli Risotto Rice as “The caviar of the rice world […]
Blinis Recipe with Keta Caviar Recipe from Chef John Williams – Ritz Hotel London. To make 5 delicious blinis you will require the following: 250g Strong White Flour 250g Buckwheat Flour 6 Eggs – Separated 30g Yeast 568mi (1pt) Warm Milk 288g Crème Fraiche Salt Method Bring the milk to blood temperature and mix with […]
