Elle Gourmet: Planked Wild Salmon with Caramelized Nectarines and Ricotta
Elle Gourmet shares Chef Ned Bell’s Planked Wild Salmon with Caramelized Nectarines and Ricotta recipe. View here. Elle Gourmet | July 2022
The Violet Beauregard
INGREDIENTS 1.5 oz Goat cheese Washed OK spirits vodka .5 oz Legend distilling Naramaro .75 oz Blueberry Basil Syrup .25 oz Grape Acid 6 Drops Born to Shake Basil Bitters Puff Pastry Rim
Apricot Blossom Cocktail
What tastes more like spring than fresh flowers? With so many fragrant blooms bursting this spring, it’s the perfect time to capture their perfumed flavours by turning the blossoms into a tasty syrup. Flower syrups add a hint of flavour to all kinds of dishes, and can...