Meat

by taste2016

MEAT

Beiruti Lahm Baajine Meat Cigars by Chef Hisham Assaad

by Charlie Tohme
MEAT

BEIRUTI LAHM BAAJINE MEAT CIGARS

BY HISHAM ASSAAD

Serves 8 | Prep/cooking 45 min
INGREDIENTS
  • 400 ml olive oil
  • 120 g flaked almonds or pine nuts
  • 600 g brown onions
  • 800 g finely ground beef
  • 4 tsp salt
  • 4 tbsp ground cinnamon
  • 4 tsp ground allspice
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 20 sheets (30 × 20 cm) filo pastry (cut in half to make 40 rolls)
  • 250 ml pomegranate molasses (for dipping)
  • 1 kg yogurt (for dipping/side)
  • 20–30 bottles ayran (optional)
PREPARATION
  1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the almonds or pine nuts until golden. Remove and drain on paper towels.
  2. In the same pan, add onions and cook until translucent. Add beef, salt, and spices. Stir until browned, then mix in the toasted nuts. Let cool.
  3. Preheat the oven to 200°C (400°F) and grease a baking sheet with olive oil.
  4. Cut filo sheets in half lengthways. Place 2 tablespoons of filling along one edge, leaving a 1 cm margin on three sides. Fold in edges and roll tightly into a cigar shape, brushing with olive oil as you go.
  5. Repeat until all pastry and filling are used.
  6. Brush rolls generously with olive oil and bake for 10–13 minutes, until golden and crisp.
  7. Serve immediately with pomegranate molasses and thick yogurt for dipping. Enjoy with a cool glass of ayran on the side.

OTHER RECIPES YOU MAY LIKE

0 FacebookTwitterPinterestEmail

Baked Stuffed Tomatoes with Minced Meat and Gruyère

by Charlie Tohme
MEAT

BAKED STUFFED TOMATOES WITH MINCED MEAT AND GRUYÈRE

   tamamskitchen
Serves 6 | Prep/cooking 60 min
INGREDIENTS
  • 12 tomatoes, washed and cored
  • 1 onion, chopped
  • 1 ½ cups rice, washed and cooked
  • 1 ½ cups minced meat
  • 3 tbsp butter
  • Salt, to taste
  • Black pepper, to taste
  • 100 g Gruyère cheese, grated
  • Dried thyme, for garnish
PREPARATION
  1. In a pan over low heat, cook the minced meat until browned.
  2. Add the chopped onion and butter, and continue cooking until the onions are soft and fragrant.
  3. Season with salt and black pepper.
  4. Stir in the cooked rice and mix well.
  5. Stuff each tomato with the rice and meat mixture.
  6. Top with grated Gruyère cheese.
  7. Place the stuffed tomatoes in a baking dish and bake in a preheated hot oven (around 180–200°C / 350–400°F) until the cheese is melted and golden.
  8. Garnish with dried thyme and serve hot.
0 FacebookTwitterPinterestEmail

Triple U.S. Beef Burger Bliss with Classic, Truffle Mushroom & Thai Chimi Sauces

by Charlie Tohme
MEAT

TRIPLE U.S. BEEF BURGER BLISS WITH CLASSIC, TRUFFLE MUSHROOM, AND THAI CHIMI SAUCES

BY USA MEAT
Serves 3 | Prep/cooking 30 min
    usameatme
USA MEAT
INGREDIENTS
  • Ground beef (Chuck/Brisket)
  • Salt and black pepper (to taste)

Classic burger sauce:

  • 2 parts mayonnaise, 1 part ketchup, dash of sriracha
  • American yellow cheddar cheese
  • Lettuce
  • Tomato slices
  • Red onion rings

Truffle mayo sauce:

  • 2 parts mayonnaise, 1 part tartufata
  • Sautéed mushrooms
  • Swiss cheese
  • Baby arugula

Thai Chimi blend:

  • Thai salsa and chimichurri (mixed or layered to taste)
  • American cheddar cheese
  • Grilled onions
PREPARATION
  1. Use 170–225g of ground beef per patty for standard-sized burgers.
  2. Gently form into round patties about 2 cm thick. Avoid overhandling to maintain tenderness.
  3. Press a thumbprint into the center of each patty to prevent puffing during cooking.
  4. Season both sides with salt and pepper just before cooking to preserve moisture.
  5. Preheat grill to medium-high heat (250°C).
  6. Grill patties for 3–4 minutes per side for medium doneness (internal temp: 60°C). If using cheese, place it on the patty during the final minute of cooking.

Classic cheese burger:

  1. Spread classic sauce on both sides of the bun.
  2. Add grilled patty topped with melted cheddar.
  3. Layer with lettuce, tomato, and red onion.

Truffle mushroom burger:

  1. Spread truffle mayo sauce on the bun.
  2. Place grilled beef patty with melted Swiss cheese.
  3. Top with sautéed mushrooms and baby arugula.

Thai Chimi burger:

  1. Spread Thai chimi sauce on the bun.
  2. Add grilled patty with melted cheddar.
  3. Top with grilled onions.
0 FacebookTwitterPinterestEmail

Creamy Orzo with Wild Mushrooms & U.S. Prime Beef Striploin

by Charlie Tohme
MEAT

CREAMY ORZO WITH WILD MUSHROOMS & U.S. PRIME BEEF STRIPLOIN

BY USA MEAT
    usameatme
USA MEAT
Serves 10 | Prep/cooking 1 hour
INGREDIENTS

The orzo:

  • 800g orzo pasta
  • 2 tbsp olive oil + 2 tbsp butter
  • 2 shallots, finely diced
  • 5 garlic cloves, minced
  • 1.2 kg mixed wild mushrooms (shiitake, oyster, porcini, or any variety you like)
  • 1 cup dry white wine
  • 2.5–3 liters hot chicken or vegetable stock
  • 200g grated Parmesan
  • 3 heaping tbsp mascarpone (optional, for added creaminess)
  • Salt & freshly cracked black pepper, to taste
  • 5–6 sprigs fresh thyme
  • Optional: Drizzle of truffle oil or Tartufata to finish

The U.S. Prime Beef Striploin:

  • 10 x 250–300g U.S. Prime Striploin Steaks (2.5–3 kg total)
  • Salt & freshly cracked pepper
  • 2–3 tbsp neutral oil (e.g., canola or grapeseed)
  • 3 tbsp butter
  • 3–4 garlic cloves, smashed
  • 3–4 sprigs rosemary or thyme

Optional Garnish:

  • Parmesan curls
  • Crispy shallots or garlic chips
  • Herb oil or beef juice
PREPARATION
  1. Clean and chop the mushrooms.
  2. Dice shallots and mince garlic.
  3. Grate the cheese and portion the steaks.
  4. Heat the stock and keep it simmering on low.

The Orzo:

In a wide rondeau or heavy-bottomed pan:

  1. Sauté shallots and garlic in olive oil and butter.
  2. Add mushrooms and thyme; cook until golden.
  3. Stir in orzo and toast briefly.
  4. Deglaze with white wine; reduce slightly.
  5. Gradually add hot stock, stirring as you would with risotto (~15 min), until the orzo is creamy and al dente.
  6. Finish with Parmesan, mascarpone, salt, and pepper. Set aside, covered.

The Steak:

  1. Season steaks generously with salt and pepper.
  2. Working in batches if necessary, sear steaks over high heat for 2–3 minutes per side.
  3. Add butter, garlic, and herbs to the pan; baste for extra flavor.
  4. Rest steaks for 5–7 minutes, then slice against the grain into thick strips.
PLATING
  1. Spread the orzo onto a large serving platter.
  2. Arrange sliced steak over the top.
  3. Drizzle with steak juices or beef jus.
  4. Garnish with herbs, Parmesan curls, crispy shallots, or microgreens as desired.
0 FacebookTwitterPinterestEmail

Ramadan Oriental Rice with Braised Short Ribs

by Charlie Tohme
MEAT

RAMADAN ORIENTAL RICE WITH BRAISED SHORT RIBS

BY USA MEAT EXPORT FEDERATION
    usameatme   
USA MEAT
Serves 6 to 8 | Prep/cooking 3 hours 45 minutes
INGREDIENTS

Oriental rice

  • 2 cups basmati or long-grain rice
  • 3 cups beef broth
  • 2 tbsp ghee or butter
  • 1 small onion, finely chopped
  • ½ cup raisins (both blond and dark, soaked in warm water for 10 minutes)
  • ½ cup toasted nuts (almonds, cashews, pine nuts)
  • 1 cinnamon stick
  • 3 cardamom pods
  • ½ tsp ground cinnamon
  • ½ tsp allspice
  • 1 tsp turmeric
  • Salt and black pepper to taste

Braised US prime beef ribs

  • 3 kg US prime beef short ribs
  • 4 tbsp olive oil
  • 2 large onions, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 6 garlic cloves, minced
  • 2 tsp cinnamon
  • 2 tsp allspice
  • 2 tsp smoked paprika
  • 1 tsp black pepper
  • Salt to taste
  • 4 cups beef broth
  • 2 cups red grape juice (or water)
  • 4 tbsp tomato paste

Date sauce

  • ½ cup dates, pitted
  • 1 cup braising broth (from the cooked beef)
  • 1 tbsp pomegranate molasses
  • ½ tsp cinnamon
  • ¼ cup cooking cream (optional)
  • Pinch of salt
PREPARATION

Oriental rice

  1. In a saucepan, melt the ghee and sauté the chopped onion until golden.
  2. Add the soaked raisins, cinnamon stick, cardamom pods, ground cinnamon, turmeric, and allspice, stirring briefly.
  3. Stir in the rinsed and drained rice, coating it with the flavors.
  4. Pour in the beef broth, bring to a boil, then reduce the heat. Cover and simmer for 15 minutes.
  5. Once cooked, fluff the rice with a fork.
  6. Garnish with toasted nuts before serving.

Braised beef ribs

  1. Preheat the oven to 160°C (320°F).
  2. Season the ribs with cinnamon, allspice, smoked paprika, black pepper, and salt.
  3. Heat olive oil in a heavy pot and sear the beef ribs on all sides until they develop a golden-brown crust.
  4. Add the chopped onions, celery, carrot, and garlic. Sauté for a few minutes.
  5. Pour in the red grape juice and beef broth, ensuring the ribs are mostly submerged. Cover and place in the oven for 1.5 hours.
  6. Remove the beef ribs, wrap them in aluminum foil, and return them to the oven for another 1.5 hours or until the meat is tender and easily falls off the bone.

Date sauce

  1. In a small saucepan, combine the dates with 1 cup of the braising broth.
  2. Let it simmer for 5 minutes, then mash the dates and strain the sauce if a smoother texture is desired.
  3. Stir in the pomegranate molasses, cinnamon, and a pinch of salt. If using, add cooking cream for a richer consistency.
PLATING
  1. Arrange the spiced rice on a serving platter.
  2. Place the tender braised beef ribs on top, drizzling with a bit of the cooking broth.
  3. Sprinkle with extra toasted nuts and chopped coriander for garnish.
  4. Serve the warm date sauce on the side or drizzled over the meat.

OTHER RECIPES YOU MAY LIKE

0 FacebookTwitterPinterestEmail

Australian Lamb Mandi

by Rita Ghantous
MEAT

AUSTRALIAN LAMB MANDI

BY  AUSTRALIAN BEEF & LAMB
Serves 10   | Preparation time 20mins | Cooking time 40mins
Australian Lamb Mandi Image
INGREDIENTS

For the Lamb

  • 1.5 kg Australian Lamb Leg
  • 2 onions, cut into cubes
  • 4 tomatoes, cut into cubes
  • 1 tsp turmeric powder
  • 3 cinnamon sticks
  • 2 bay leaves
  • 12 whole cloves
  • 1 tsp white pepper
  • 1 tsp black pepper
  • Salt, to taste

For the Rice

  • 3-4 cups rice, rinsed and strained
  • 2 tbsp ghee, melted
  • 2 onions, cut into cubes
  • 1 bay leaf
  • 1 tsp turmeric powder
  • Salt, to taste

To garnish

  • Pine nuts, roasted
  • Fried onions
PREPARATION

To cook the lamb

  1. In a big pot, place the lamb over medium heat. Then, add water and allow to cook for 60 minutes.
  2. To the same pot, add tomatoes, onions, spices and salt. Mix well to combine.
  3. Lower the heat, cover the pot, and cook for another 15-20 minutes.

To cook the rice

  1. In a separate pot, melt ghee over medium heat.
  2. Add onions and sauté them for a minute.
  3. Add bay leaf, salt, turmeric powder, and rice.
  4. Add water, cover the pot, and allow to cook for 15-20 minutes.

To serve

  1. Place the rice onto a serving plate.
  2. Top with the lamb and garnish with roasted pine nuts and fried onions. Serve hot.
0 FacebookTwitterPinterestEmail

Australian Lamb Shawarma

by Charlie Tohme
MEAT

AUSTRALIAN LAMB SHAWARMA

BY AUSTRALIAN BEEF & LAMB

aussiebeeflambme

Serves 27 | Preparation time 10 mins | Cooking time 270 min
Australian Lamb Shawarma
INGREDIENTS
  • 700g Australian boneless lamb pieces
  • 1 tsp Ginger powder
  • ½ cup Fresh ginger
  • 3 cloves of garlic, minced
  • 1 tbsp paprika
  • Salt to taste
  • 1/3 cup sumac
  • 1 tbsp fenugreek
  • 2 sticks of cinnamon
  • 3 pods of cardamom
  • 1 tbsp cumin
  • 1 cup parsley
  • 1 cup lemon
  • 1 cup oil
  • 4-8 pita bread
  • 2 large tomatoes
  • 1 tsp star anise
  • 1 tbsp black pepper
  • 1 tbsp fennel
  • 1 tbsp nutmeg
  • 1 onion, chopped
  • 1 cup pickles
  • 1 large green pepper
  • 1 cup garlic yoghurt
PREPARATION
    1. Cut Australian lamb into small pieces.
    2. In a glass bowl add salt, paprika, ginger powder, fresh ginger, garlic mince, sumac, fenugreek, cinnamon, star anise, pepper, cardamom, fennel, cumin, nutmeg, parsley, lemon and finally the oil.
    3. Mix all ingredients and then grind in a mixer, once marinade is mixed, add it to the lamb and mix very well.
    4. Skewer and refrigerate overnight.
    5. Drizzle the skewered lamb with oil and grill, once cooked let rest then cut the lamb into small pieces.
    6. To serve, heat up pita bread then cut open, add the grilled lamb, sliced tomatoes, pickles and pepper (to taste), finally top with the garlic yoghurt sauce and more lamb meat.
0 FacebookTwitterPinterestEmail

Australian Lamb Mansaf

by Charlie Tohme
MEAT

AUSTRALIAN LAMB MANSAF

BY AUSTRALIAN BEEF & LAMB

  aussiebeeflambme

Serves 4-6 | Preparation time 10 mins | Cooking time 65 min
Australian Lamb Mansaf 1
INGREDIENTS
  • 700g Australian Lamb Pieces, diced
  • 1 large Onion, finely diced
  • 1-2 tbsp Garlic
  • 1-2 Bay Leaves
  • 2 tsp Whole Black Pepper
  • 8-10 pods Cardamom
  • 2-3 Cinnamon Sticks
  • 3 cups Yoghurt
  • 1 tbsp Arrowroot Powder
  • 2 tbsp Pepper
  • 3 tbsp Ghee
  • ½ cup Almonds
  • ½ cup Pine Nuts
  • 1 tbsp Saffron
  • 2 cups Rice
  • 1.5l Water
  • 1 large Saj Bread
  • ½ cup Parsley
  • ¼ cup Currant
  • Salt to taste
PREPARATION
    1. Place the pressure cooker on the stove & preheat it.
    2. Add ghee then the chopped onions and garlic then mix.
    3. Add Aussie lamb, water, bay leaf, a pinch of black pepper, cardamom & cinnamon then let cook.
    4. In a separate pot, add 1 tbsp of ghee, pre-soaked rice, 3-4 cardamoms.
    5. Mix saffron with hot water and add it to the rice & mix very well.
    6. Add a generous pinch of salt and hot water.
    7. When the water comes to a boil, lower it and cover the rice to let cook.
    8. In a separate pan add 1 tbsp of ghee, let it warm up and toss ½ cup almonds and ½ cup of pine nuts to roast.
    9. Separate the meat from the stock.
    10. Mix the arrowroot powder with the yoghurt then add the mixture to the lamb stock and mix well.
    11. Line a dish with the saj bread and layer it with the saffron rice then the lamb.
    12. Pour the yoghurt sauce onto the rice and lamb then garnish it with parsley, almonds, pine nuts & currants.
0 FacebookTwitterPinterestEmail
Beef Rib Roast

Beef Rib Roast with Chocolate-Port Sauce

by Charlie Tohme
MEAT

BEEF RIB ROAST WITH CHOCOLATE-PORT SAUCE AND GOAT CHEESE POTATOES

BY USA MEAT EXPORT FEDERATION

usameatme

Serves 10 | Preparation time 30 mins | Cooking time 3 hours
Beef Rib Roast
INGREDIENTS
  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • Salt
  • Chopped fresh parsley (optional)
  • Goat cheese Mashed Potatoes (recipe follows)
Seasoning:
  • 3 tablespoons freshly grated orange peel
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon coarse grind black pepper
Chocolate-Port Sauce:
  • 3 tablespoons butter
  • 3/4 cup finely chopped shallots
  • 1-1/2 teaspoons finely chopped fresh thyme
  • 1-1/4 cups port wine
  • 1 can (14 to 14-1/2 ounces) beef broth
  • 3/4 cup whipping cream
  • 1 tablespoon soy sauce
  • 3/4 ounce bittersweet chocolate, finely chopped
  • Salt and ground black pepper
PREPARATION
    1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
    2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
    3. About 45 minutes before serving, prepare Goat Cheese Mashed Potatoes.
    4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
    5. Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired.
  3. Goat Cheese Mashed Potatoes:
  1. Peel 3-1/2 pounds all-purpose potatoes and cut into 2-inch pieces.
  2. Place potatoes in stockpot and add enough water to cover potatoes; add salt as desired. Bring water to a boil. Reduce heat; cover and cook 25 to 30 minutes or until potatoes are tender.
  3. Drain well. Mash potatoes with 1-1/2 cups milk, 6 ounces softened goat cheese and 2 tablespoons butter in large bowl with electric mixer until smooth.
  4. Season with 1-1/2 teaspoons salt and pepper, as desired. Keep warm.
  2. Chocolate-Port Sauce:
  1. Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned.
  2. Add port; cook 5 to 7 minutes or until reduced by one half, stirring occasionally.
  3. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally.
  4. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently.
  5. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm.
COOKING TIPS
  1. Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil.
  2. To prevent seasoning on roast from overbrowning, tent loosely with aluminum foil after roasting for 1 hour.
SAFE HANDLING TIPS
  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

Recipe and photo are Courtesy of  beefitswhatsfordinner.com 

0 FacebookTwitterPinterestEmail
Beef Wellington

Classic Beef Wellington

by Rita Ghantous
MEAT

CLASSIC BEEF WELLINGTON

BY USA MEAT EXPORT FEDERATION

usameatme

Serves 4 | Preparation time 55 mins | Cooking time 25 mins
beef-wellington-horizontal
INGREDIENTS
  • 1 center-cut beef Tenderloin Roast, chain removed (about 2 pounds)
  • 1 tsp olive oil, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper, divided
  • 8 ounces mushrooms
  • 1 large shallot
  • 2 tbsp dry red wine
  • 2 tbsp Dijon-style mustard
  • 1/2 tsp dried thyme
  • 1 sheet frozen puff pastry (1/2 package), thawed
PREPARATION
  1. Heat 1/2 tsp oil in a large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of beef Tenderloin Roast. Place the roast in the skillet; brown evenly. Remove the roast from the skillet.
  2. Heat the oven to 218°C. Place mushrooms and shallot into a food processor; pulse on and off about 10 times until finely chopped. Do not overprocess.
  3. Heat the remaining 1/2 teaspoon oil in the same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often.
  4. Add wine; cook 2 to 3 minutes until all liquid is evaporated.
  5. Stir in mustard, thyme, remaining 1/4 teaspoon pepper. Cook 2 to 3 minutes. Remove from the skillet to a medium  bowl; cool.
  6. Line a rimmed baking sheet with aluminum foil and place it in the oven.
  7. Unfold pastry dough on a lightly floured cutting board. Roll pastry out to a 12 by 9-inch rectangle; lay the dough with the shortest edge toward you.
  8. Spread mushroom mixture onto pastry dough, leaving a 1/2-inch border around the edge of the dough. Place the roast in the center of the mushrooms.
  9. Fold pastry dough neatly around the roast, stretching dough if necessary.
  10. Cut off excess pastry dough; press to seal overlapping edges. Remove the baking sheet from the oven and dust lightly with flour.
  11. Place pastry-wrapped roast, seam-side down, on the baking sheet. Cut 4 (2-inch) vents in the top of the pastry.
  12. Bake in a 218°C oven for 35 to 50 minutes or until golden brown and an instant-read thermometer inserted into the center of the roast registers 57°C for medium rare; 66°C for medium.
  13. Transfer Beef Wellington to a carving board. Let it stand for 10 minutes. (The temperature will continue to rise about 10°C to reach 63°C for medium rare; 71°C for medium.) Carve into slices and serve with your favorite vegetables.

COOKING TIPS

  • Mushrooms and shallot may be finely chopped by hand.
  • Use any excess dough to decorate Wellington.

SAFE HANDLING TIPS

  • Wash hands with soap and water before cooking and always after touching raw meat. Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat. Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 63°C for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 71°C as measured by a meat thermometer. Refrigerate leftovers promptly.

Recipe and photo are Courtesy of  beefitswhatsfordinner.com 

0 FacebookTwitterPinterestEmail

OUR PUBLICATIONS

Share via
Facebook
X (Twitter)
LinkedIn
Mix
Email
Print
Copy Link
Copy link
CopyCopied
Close

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

STAY UPDATED WITH THE LATEST IN GASTRONOMY AND LIFESTYLE!
NewsLetter