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Pepper mill in Olive Wood, 18 cm

Paris Manual Pepper Mill | In stock

This olive wood version of Peugeot's Paris mill features a contrasting, yet authentic design. The irregular natural grain coursing through this noble wood gives this 18 cm manual pepper mill a highly distinctive feel.

 

Warm and authentic wood

Over the years, Peugeot's iconic Paris model has gone on to set the gold standard in mill designs and has continually appeared in new and exciting forms. This olive wood version exudes warmth and authenticity. As an added bonus, the lively and contrasting grain gives this 18 cm pepper mill a distinctive look. The 18 cm Paris olive wood mill is a must-have. Whether on the table or in the kitchen, it will not go unnoticed. Fans of beautiful objects that are designed to last will be delighted to know that this magnificent pepper mill will blend seamlessly into any home interior, however classic or contemporary. The metal button adorned with the brand's lion head cleverly conceals a function for changing the grind setting. The more the button is screwed, the finer the grind, and vice versa. The steel mechanism inside the Paris olive wood pepper mill is engineered in our workshops and comes with a lifetime warranty. This hallmark of quality means that this French-made pepper mill is designed to withstand the ravages of time.

  • Made in France
  • Noble wood for added warmth and an authentic, contrasting look
  • Silky-smooth touch (oiled finish)
  • Mechanism with a lifetime warranty
  • For grinding black, white, green and red pepper, pink peppercorns (no more than 15% in a pepper blend) and coriander seeds.

     

    x $119.00 = $119.00

    Random Recipe

    Ingredients Foie gras terrine with pear, cinnamon and Sauternes Directions

    Foie gras terrine with pear, cinnamon and Sauternes


    1 lobe of duck foie gras (500 g)
    160 ml Sauternes (or other sweet white wine)
    Cinnamon
    8 g sea salt + 2 g sugar
    1 ripe Williams pear
    Sichuan pepper
    20 g butter
    20 g sugar

    Day before
    1. Allow the foie gras to come up to room temperature for an hour (remove the veins if necessary).
    2. Add the Sauternes, salt and 2 g of sugar.
    3. Tightly wrap the foie gras while compressing (shape into a rectangle, so that it can be packed into the terrine in two stages).
    4. Cut the pear into small cubes.
    5. In a hot frying pan, add the butter and 20 g of sugar. Allow to caramelise slightly before adding the pear. Sauté and then add the Sichuan pepper. Drain and keep in the refrigerator.
    6. Put the Peugeot Appolia terrine in the refrigerator.

    Following day:
    Pack the foie gras into the terrine in two stages.
    Place the first half of the foie gras in the terrine, add the pear in the centre and then cover and pack with the second half.
    Wrap in film and add the lid.

    Cooking
    1. Wrap the entire terrine in film and cook in a bain-marie. Cook in a non-preheated oven at 75°C for approximately 1 hr 45 min (check that the temperature is 62°C in the middle).
    2. Take out of the oven and remove the film and lid. Place in the refrigerator.
    3. The next day, replace the lid.
    4. Wait at least three days before eating. Remove from the terrine and slice with a knife dipped in hot water.
    5. Grind cinnamon over the slices (season to taste).