How to Use Forvm Vinegar
Combine any Forvm vinegar with Colonna lemon or mandarin, Pons lemon or clementine, or any plain quality extra virgin olive oil in a simple ratio of one part vinegar to...
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Read moreSpanish Steak Salad with Romesco Sauce
Robust and full of character, this char-grilled steak is served simply to let bold, smoky flavours shine. Juicy slices are finished with a rich romesco sauce, while a crisp, tangy...
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Sticky Harissa Roast Chicken
Bold, sticky and deeply savoury, these roast chicken thighs are coated in a smoky, gently spicy glaze that caramelises beautifully in the oven. The meat stays juicy and rich, with...
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Pasta Shells with Sausage, Olives, Tomato and Basil
Comforting and full of rustic charm, this pasta is all about rich, savoury flavours and generous textures. Tender shells catch a robust sausage and tomato sauce, softened with wilted greens...
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Tuna Tartare & Barbecued Greens with Anchovy Sauce Gribiche
Fresh, vibrant and effortlessly elegant, this pairing is designed to be served as two separate plates that complement one another beautifully.
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Selection of Seafood with Rich Sauce
Indulgent yet beautifully balanced, this dish lets the delicate sweetness of the seafood shine. Pan-fried hapuka and prawns are paired with steamed shellfish and finished in a silky, butter-rich seafood...
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Gilda Pintxo Combinations
La Gilda is considered the original Basque pintxo, a bold, bitesized skewer made with a Manzanilla olive, a pickled guindilla pepper, and a salty anchovy. The name “Gilda” comes from...
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White Haricot Bean Salad with Gilda Salsa
Bright and vibrant, this white haricot bean salad with gilda salsa is a celebration of simple, bold flavours. Sweet, blistered cherry tomatoes and tender beans are lifted by a punchy...
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Olive Oil Lemon Cake
Light yet indulgent, this lemon olive oil cake is fragrant with fresh citrus and beautifully moist from extra virgin olive oil. Finished with a silky mascarpone topping, bright lemon curd,...
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Verjuice Jelly with Zabaglione
Light and elegant, this verjuice jelly with zabaglione makes a beautiful summer dessert. The delicate sweetness and gentle acidity of the verjuice set into a shimmering jelly, paired with a...
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Antipasto Wreath
This edible festive wreath is a great way to present antipasto with drinks. Briny olives mingle with smoky piquillo peppers, while cherry tomatoes add bright sweetness. Easy to assemble yet...
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Read moreBraised Lamb Shoulder
Slow-braised in white wine, garlic and thyme, this lamb shoulder turns irresistibly tender, its flavours brightened with lemon and finished with a glossy, reduced jus. Anchovies, olives and sweet roast...
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Moroccan Salmon with Preserved Lemon and Olives
Simmered in a fragrant pool of silky fish fumet, this Moroccan-inspired salmon becomes wonderfully tender, infused with saffron, sweet paprika and fresh herbs. Preserved lemon and olives cut through the...
