Scallops Meunière
Golden-seared scallops paired with creamy truffled potato Dauphinoise, crisp prosciutto and tender asparagus, finished with a rich caper and preserved lemon butter sauce for an elegant, indulgent dish.
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Read moreThin and Crispy Gluten-Free Pizza Base
A deliciously thin and crispy gluten-free pizza base. Simply make the dough using the recipe below, then top with your favourite pizza toppings. You can also use this convenient recipe...
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Gluten-Free Cheese Scones
Delicious, light and fluffy gluten-free scones. These easy to make scones are always a crowd pleaser and are best served straight out of the oven, with lashings of butter.
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Suspended Crunchy Pearl Cakes
These gorgeous little cakes make for a perfect treat. Genius baker, Julie Le Clerc, has created this recipe to share, showcasing Valrhona chocolate pearls as crunchy morsels of delight.
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Callipo Tuna Fish Cakes with Dill & Almond Pesto
Try these delightful fish cakes for an easy lunch or dinner option. The flavours of citrus, Callipo tuna, and Sabato dill and almond pesto harmonise beautifully.
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Triple Chocolate Cheesecake
If we could use one word to describe this cake, it would be “decadent”! This phenomenal creation by Julie Le Clerc embraces Valrhona chocolate in three different aspects – the...
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Truffle Maccheroni & Cheese
Indulge in the deliciousness of maccheroni & cheese but with the added indulgence of truffle! Feeds the family as a perfect mid-week dinner.
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Read moreQuick Pickled Vegetables
These quick pickled vegetables are the ingredient needed to make any salad sing. Use them to top a cold potato salad, mix into a roast vegetable medley or toss through a leafy...
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Fried White Anchovy & Broccoli Salad
We love to use anchovies when we slow-cook lamb, in a Caesar salad, as a pizza topping, in pasta dishes, dressings and salads. Chef, Julie Le Clerc, has always been...
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Read moreRaspberry and Passionfruit Pavlova Roulade
We are talking about pure romance here, a stunning Julie Le Clerc recipe for a Raspberry and passionfruit pavlova roulade – that melts in your mouth with the lingering taste...
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Fusilli Pasta Salad with Tomato & Olive
Despite all the years to date we have been engaged with food, and its relationship with flavour, it never ceases to amaze us how transformative a single unique ingredient can...
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Pan-fried Gnocchi with Spinach, Tomatoes and Pine Nuts
The ever-so-clever, Julie Le Clerc, created this quick and smart recipe for Pan-fried tomato gnocchi with spinach, tomatoes and pine nuts for us, to showcase this terrific new product. Utilising a...
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Ideas for using leftover risotto | Arancini & Al Salto Pancake
Two simple ideas for using up delicious leftover risotto. Arancini Roll cold, leftover risotto into walnut-sized balls. Dip risotto balls in Girolomoni '00' flour, then into beaten egg and finally...
