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My cumin, caper, and coriander mayonnaise is perfect for any slaw or remoulade. Get versatile with your condiments – Mayo, its amazing when used on bread for toasting! Seriously though, I’m talking the outer slices of a grilled cheese, and the base of all cheesy garlic baguettes.

Rillettes is a preservation method similar to confit where meat is seasoned, submerged in fat, and then slow cooked at an extremely slow temp for several hours. The meat is then shredded incredibly finely and is quite simply delicious! Spread rillettes on crispy toasted baguette and top with freshly...

This beetroot, fig, and walnut chutney has a deliciously tangy flavor and makes a great accompaniment to any entrée that has goat’s cheese, cold meats, barbecue, or even as a relish for breads.

My Asian black pepper sauce is absolutely delicious with seafood! Personally, I love using this sauce when finishing off fresh prawns or salmon in the pan. Add some curry leaves and fresh chillies, it's truly amazing and I haven't been able to find anything like it on the market! 

There's nothing like a decadent, smooth, and rich chicken liver parfait! Perfect for grazing platters, an amuse-bouche to start the evening, or creative entrées. I use the perfect amount of butter and mascarpone that together produce an unbelievable creamy, velvety texture.

Famous for being a Middle Eastern food staple, hummus is very versatile. Use it as a dip, spread, or in a savory main dish. Made from cooked and mashed chickpeas, I also blend with tahini, lemon juice, and fresh garlic. The customary garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. Don't forget the warm pita

When something has been around since the 13th century, you just know it’s going to be good! My Baba Ganoush is made with charred and roasted eggplant to give that smoky linger. I combine that with olive oil, lemon juice, my special selection of seasonings, and tahini. Best served with any type of crusty bread and crisp crudit és.

What can’t you use white onion purée in!?! So many of my favourite recipes called for white onion purée, that it just had to be done. Use it in sauces for your lamb and fish dishes - the result is so rich and velvety; making it such a versatile accompaniment or addition to any meal.

A woodsy and earthy truffle oil is the perfect complement to the nutty and mild white bean in this elegant, easy, and impressive white bean truffle purée. Spread on toasted sourdough, sprinkle lightly with freshly cracked black pepper and flaky sea salt for a quick, easy appetizer.Chef’s secret - Whenever working with wild proteins, I always incorporate this purée to complement the dish.

Parsnip Skordilia is a Greek dish with garlic, milk, olive oil and lemon juice. This incredible version is done with parsnips. Ultimately leading to the perfect spread to serve with seafood, appetizers, and pita bread.

This chutney has warm notes of ginger, cinnamon, and nutmeg. I create an essence and then pair it with the sweetness of pears and shallots. It’s exactly what every pork and chicken dish call for.

Kasundi is a tomato chutney that is made with cumin, mustard seeds, chili, and turmeric. This powerhouse spice mix adds rich Indian flavors to any dish. Anytime that I need to bring balance to a dish, this is my fallback – vegan, vegetarian, and poultry dishes – works for all

Harissa is a hot chili pepper that has been trending in all cuisines for over the past decade. It is native to the Mahgreb region in Northern Africa, more specifically Tunisia. The main ingredients are roasted red peppers, Baklouti peppers, spices, and herbs such as garlic, caraway seeds, coriander seeds, and cumin. Olive oil is then used to carry and heighten the flavors.

Romesco is a tomato-based sauce that originates from Catalonia. The fishermen in this area made a vibrant and flavourful sauce to be eaten with fish. It is absolutely delightful to serve with freshly caught fish or a thick sirloin. It has a slight nutty spice to it and is complemented with the freshness of the parsley and coriander.

My sour cherry chutney is made with beautifully pungent spices and a rich, smooth brandy. It makes a wonderful sauce for turkey dishes, ham, and sweet treats like our very own white chocolate cheesecake. Served cold or warm, you can really get creative with not only seasonal dishes, but your weekly staples as well.

There’s nothing quite like a pork roast – and whether you’re enjoying it hot and juicy with crispy crackling, or in a bap stuffed with delicious Sunday roast leftovers, my salted apple sauce is a must! A little added tartness helps to intensify the gorgeous apple taste, and helps balance out the sweetness of the sauce. The result is a refreshing and utterly delightful applesauce.

Low and slow is the secret to soft and richly flavored caramelised onions. Onions are naturally sweet and when you cook them on a low heat, you will eventually carmalise all of those beautiful, organic sugars. My carmalised onions are a wonderful accompaniment to cold meats, pates, and terrines. I love using this as a base on a pizza or to add a bit of zest to my pulled pork burgers.

Not your average spice mixture, Dukkah is an Egyptian and Middle Eastern spice blend that heavily heroes nuts and herbs. Dukkah has a warm, nutty, and toasty flavor that’s lightened by fresh, citrusy coriander and cumin. My Dukkah is a little salty, somewhat spicy, and perfectly crunchy. Use this ...

Chimichurri is Argentina’s answer to Italy’s pesto – it’s made with vibrant parsley, fresh oregano, chopped garlic, olive oil, vinegar, and fresh red chili. Use this colorful and flavourful sauce to marinade meats and lentils, or even in a pasta sauce. A fully vegan and vegetarian sauce, this works as a dressing on both the best cut of meats or garden fresh produce.

A pasta staple and fan favourite of Naples is Aglio e Olio which literally means 'olive oil and garlic' in Italian. Typically used in the traditional dishes of Neapolitan cuisine, I have created an authentic and aromatic mix all ready to go – just add olive oil! Warm a pan on medium heat and gentl...

Personally I love this sauce with poached or grilled shellfish and with the classic Kiwi fish and chips. Other Modern variations may see sauce gribiche paired with vegetables too, such as asparagus and vegetable crudites as a dip.

Welcome to our gourmet make-at-home solution kit! We're excited to offer you a delicious and convenient way to create a gourmet dining experience right in your own kitchen. Our kit includes everything you need to start your meal off right, with artisan breads and dips.For the main course, you'll enj...

Welcome to our gourmet make-at-home solution kit! We're excited to offer you a delicious and convenient way to create a gourmet dining experience right in your own kitchen. Our kit includes everything you need to start your meal off right, with artisan breads and dips.For the main course, you'll enj...

Chef's currated selection of local and International cheese, artisan bread, and crackers. Plus choose five (5) options from below:Beetroot, fig, and walnut chutneyCarmalised onionsChicken liver parfaitConfit garlic hummusConfit garlic oilEgyptian DukkahParsnip skordilliaPear, shallot, and Port wine ...