Earn 2X points
Earn 2X points
Cauliflower Gaspacho
Ingredients: Onion, Garlic, Unsalted Butter (Pasteurised Cream (from Cow’s Milk), Water), Pomace Olive Oil, Lemon Juice, Salt, Nutmeg Powder.
Red Wine Shallot Sauce
Ingredient: Shallot, Cooking Red Wine (Red Wine, Salt (1.5%), Pepper Extract), Demi Glaze (Wheat Flour, Maltodextrin, Sugar, Salt, Cornstarch , Permitted Flavour Enhancer (E621, E635), Palm Fat, Caramel , Beef Fat, Onion, Permitted Flavourings, Edible Gum, Red Beet, Spices, Citric Acid), Garlic, Pomace Olive Oil, Salt, Black Pepper, Thyme.
Pate en Croute
Ingredients: Flour, Unsalted Butter (Pasteurised Cream (from Cow’s Milk), Water), Minced Pork, Egg, Shallot, Bacon (Pork, Salt, Dextrose, Sugar, Stabilisers (E451(i), E452(i)), Preservatives (E262(i), E262(ii), E252, E250), Natural Flavours and Antioxidant (E301)) , Garlic, Beef Stock Powder, Gelatine Sheet, Dried Mix Herb, Salt, White Pepper Powder.
Salmon Ceviche with Potato Rosti
Ingredients: Potato, Dory Fish, Smoked Salmon Sliced, Lime Juice, Lemon Juice, Tomato, Onion, Chinese Parsley, Sugar, Salt, Tobassco, Dried Oregano, Black Pepper.
Allergens:
Cauliflower Gaspacho: Milk and Milk Products.
Red Wine Shallot Sauce: Contains Gluten, Sulphites.
Pate en Croute: Contains Gluten, Milk and Milk Products, Eggs and Egg Products.
Salmon Ceviche with Potato Rosti: Contains Fish and Fish Products.
Cauliflower Gaspacho:
1. Remove the packaging
2. Heat up in microwave at medium high for 2 mins in a microwable bowl
3. Bring to room temp before pouring in shot cups or chill to serve.
Red Wine Shallot Sauce:
1. Remove the packaging
2. Heat up in microwave at medium high for 2 mins in a microwable bowl
Pate en Croute:
Remove from packaging and heat up in preheated oven @ 180 ÌŠC for 5-10mins
Salmon Ceviche:
1. Remove from the packaging. Discard sauce.
2. Heat up ceviche in microwave at medium high for 1- 2 mins
3. Chill after microwaving
4. Heat up the potato in preheated oven @ 180 ÌŠC for 5-10mins. when ready to serve, plate ceviche on potato
Cauliflower Gaspacho
Ingredients: Onion, Garlic, Unsalted Butter (Pasteurised Cream (from Cow’s Milk), Water), Pomace Olive Oil, Lemon Juice, Salt, Nutmeg Powder.
Red Wine Shallot Sauce
Ingredient: Shallot, Cooking Red Wine (Red Wine, Salt (1.5%), Pepper Extract), Demi Glaze (Wheat Flour, Maltodextrin, Sugar, Salt, Cornstarch , Permitted Flavour Enhancer (E621, E635), Palm Fat, Caramel , Beef Fat, Onion, Permitted Flavourings, Edible Gum, Red Beet, Spices, Citric Acid), Garlic, Pomace Olive Oil, Salt, Black Pepper, Thyme.
Pate en Croute
Ingredients: Flour, Unsalted Butter (Pasteurised Cream (from Cow’s Milk), Water), Minced Pork, Egg, Shallot, Bacon (Pork, Salt, Dextrose, Sugar, Stabilisers (E451(i), E452(i)), Preservatives (E262(i), E262(ii), E252, E250), Natural Flavours and Antioxidant (E301)) , Garlic, Beef Stock Powder, Gelatine Sheet, Dried Mix Herb, Salt, White Pepper Powder.
Salmon Ceviche with Potato Rosti
Ingredients: Potato, Dory Fish, Smoked Salmon Sliced, Lime Juice, Lemon Juice, Tomato, Onion, Chinese Parsley, Sugar, Salt, Tobassco, Dried Oregano, Black Pepper.
Allergens:
Cauliflower Gaspacho: Milk and Milk Products.
Red Wine Shallot Sauce: Contains Gluten, Sulphites.
Pate en Croute: Contains Gluten, Milk and Milk Products, Eggs and Egg Products.
Salmon Ceviche with Potato Rosti: Contains Fish and Fish Products.
Cauliflower Gaspacho:
1. Remove the packaging
2. Heat up in microwave at medium high for 2 mins in a microwable bowl
3. Bring to room temp before pouring in shot cups or chill to serve.
Red Wine Shallot Sauce:
1. Remove the packaging
2. Heat up in microwave at medium high for 2 mins in a microwable bowl
Pate en Croute:
Remove from packaging and heat up in preheated oven @ 180 ÌŠC for 5-10mins
Salmon Ceviche:
1. Remove from the packaging. Discard sauce.
2. Heat up ceviche in microwave at medium high for 1- 2 mins
3. Chill after microwaving
4. Heat up the potato in preheated oven @ 180 ÌŠC for 5-10mins. when ready to serve, plate ceviche on potato
