At Home Easter

Cooking Tips

Place everything apart from meringue (keep at room temperature) in the fridge when you arrive home.

Take all of the ingredients (except dessert) out of the fridge approximately 30 minutes before starting to ensure everything is at room temperature, if not don’t worry just add a few more minutes to the cooking times.

Preheat oven to 180˚C (fan), 200˚C (conventional) & light BBQ (if you would like to cook the lamb on there).

Seasoning – in our kitchen we season during cooking and then again just before plating. For our ‘At Home’ dishes we will have seasoned with the cooking and ask you to season (to your preference) before plating. We use Maldon salt, ground black pepper and lemon juice for fish, some salads & some vegetables.

Set the table, pour a drink, put on your favourite cooking tunes, your smartest pinny and let’s begin….

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