Girolle Mushrooms, 500g Salt & Pepper giving it a sweet

giving it a sweet

When you first receive the molcajete it needs to be 'broken in' so that any loose fragments of rock don't enter the food you are preparing

Drizzle a little of the Chardonnay vinegar over cured salmon or scallops

wash with hot water and a soft sponge

The yuzu flavour pearls are pale lemon yellow colour

Girolle Mushrooms, 500g Salt & Pepper giving it a sweetGirolle mushrooms are an apricot yellow woodland variety with nutty, peppery notes. Also known as golden chanterelles, girolles grow in clusters at the foot of woodland trees and are hand harvested over the summer months. Rehydrate the girolles in warm water, and sautee them in butter to experience the flavours in their purest form. Pair with similarly rich flavours such as pheasant, chestnuts and bone marrow. This 500g tub of dried girolle mushrooms