- Amuse Bouche: Papas Fritas
- Papas la hurricana
- Anticuchos
- Tarte de limon
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Black garlic is an old japenese tradion that harnesses the power of fermentation to transform this simple ingredient into something decident. Black garlic is sweet and smokey with hints of molasse and of course, garlic. It can be used in any dish where garlic is welcome flavour. It will deepen and enhance the flavour of the ingredient in your dish. In our kitchens, we use it in a variety of dishes, as well as in our signature Caesar dressing.
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Preserving fresh herbs in oil not only allows you to enjoy the fresh flavour of them well into the winter season, but it gives you an ultra-versitile way to add more flavour to salad dressings, dips or any recipe where you're using unheated oil. You can even try adding basil oil to fresh bread or your favourite pasta dish.
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Once day, while experimenting in the kitchen, we accidentally invented, what we now call, "bread-so". Basically, it's a bread-based miso that has a one month fermentation time. At the end of the process, the proteins from the bread work with the miso to create an amazingly sweet umami sensation. You can use bread-so in any place that you would use seed-so or regular miso paste, but watch out for the sugar content of this creation when you're using it in recipes. Try it on vanilla ice cream or as part of the salt for your next bread baking adventure.