Description
Chef Iggy’s selected flavours are included in this pack, with original recipes to highlight their special taste profiles.
Madagascar Black Pepper, Wild Fernleaf Dill and Herbes De Provence Olive Oils
Cinnamon-Pear Dark Balsamic, Cascadian Wild Raspberry White Balsamic and Grapefruit Balsamic.
Recipes include a Whipped Cinnamon-Pear Butter, Savoury Scones, Grapefruit and Dill Potato Salad, Roasted Beet Salad with Goat Cheese and Walnuts, a Strawberry-Raspberry Fizz mocktail and a to-die for Pepper Sauce.
Chef Iggy obtained his chef certification from the culinary college in Muenster, Germany. He was trained in classical German and French cuisine. Specializing in fine dining at high-end a la carte restaurants early in his career, he also worked for internationally renowned hotel and resort cooperations with big culinary brigades, for example at the Empress Hotel in Victoria. From 12 course fine dining menus to private cooking classes to catering for massive banquets and galas for 1000 plus participants and everything in between. Iggy enjoys accumulating nutritional and culinary knowledge with stints in butchery, charcuterie, patisserie and baking and strives to never stop learning.
