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Recipes & News

Duck Confit & Puy Lentils

Duck Confit & Puy Lentils

Serves 4 people 1 x 4 Leg (1350g) Tin of Duck Confit (available at La Cave) 1 1/2 Cups Puy Lentils (available at La Cave) 50g Unsalted butter 1 T Olive Oil 1 onion, finely chjopped 1 carrot, finely diced 1 stick celery, finely diced 1/2 leek, finely chopped 1 garlic clove, finely sliced or crushed 2/3 C red wine (cooking wine available at La Cave) 1 3/4 C beef stock 2 T Sherry Vinegar (available at La Cave) thyme sprigs (approx 4-6) parsley (small bunch)   METHOD: Preheat oven to 180 degress or 160 degrees fan forced Add butter...

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Salsify & Goats Cheese Tart

Salsify & Goats Cheese Tart

Salsify is a root vegetable similar to a parsnip. It can be used in many similar ways as other root vegetable or try it in this Salsify & Goat Cheese Tart.

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Chestnut & Honey Cake

Chestnut & Honey Cake

Subtly sweet caramel honey flavoured cake with the nuttiness of chestnuts throughout and a salty nutty topping of chestnuts and pinenuts.

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Beetroot & Hazelnut Oil Hummus

Beetroot & Hazelnut Oil Hummus

This bright hummus packs a punch and is the perfect addition to any summer platter or meal.

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Escargot Tarts

A unique canape to serve to guests or a great way to get people who haven't tried Escargot to attempt this delicacy.

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