In the Kitchen with Des Harris: Beef Sirloin Two Ways As Executive Chef at the The Hunting Lodge, Des Harris knows how to get the absolute best out of every cut of meat. He has outlined two different ways to achieve a perfectly cooked beef sirloin – using a convection oven and the Sous Vide […]
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Make your own Delicious Vege Chips If have a few spare root vegetables lying around, this vege chip recipe by UnserHaus’ own Brigitte is the ultimate way to make the most of them. The simple recipe – made even easier using the Bosch food processor with its slicing blade – produces the most delectable crisps […]
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In the Kitchen with Des Harris: Crispy duck confit with kumara & pickled red cabbage Considered one of the finest French dishes, duck confit has been on the menu for centuries. Chef Des Harris has given this classic recipe a colourful Kiwi twist, with purple kumara and pickled red cabbage. The duck has been slowly […]
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Vegan Tartlets with Vegan Pesto, Roasted Courgette and Cherry Tomatoes Around this time of year when the days are longer and wamer, the picnic basket usually makes an appearance after months at the back of the pantry. Instead of preparing the standard ham or egg sandwiches, why not attempt something a little different that can […]
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In the Kitchen with: Des Harris: Coffee Crème Brûlée With the perfect combination of creaminess and crunch, Crème Brûlée is a wonderfully delicate and decadent treat. France, Spain and England have all laid claim to it, and for good reason – it’s delicious. Des has added coffee to this classic recipe, resulting in a beautifully […]
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In Conversation with: Des Harris on the Benefits of Induction While induction cooking technology isn’t new, it still isn’t commonly used in New Zealand. However, it’s a precise and convenient way to cook, and with appliance brands such as Gaggenau, NEFF and Bosch all offering fantastic induction options, we think it’s only a matter of […]
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