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Pepper Mill with Crank Handle in natural wood, 18 cm

Isen u'Select Pepper Mill | In stock

With the u’Select system allowing highly precise grinding adjustment and its contemporary ergonomic shiny metal handle, the Isen pepper mill revisits the lines of historic Peugeot mills, with a touch of modernity.

 

The beauty of movement

This manual pepper mill with a natural finish is part of the Isen collection. Its design combines the modernity of shiny metal and the warmth of beechwood. Produced in Franche-Comté workshops, this mill with a handle allows you to grind your favourite pepper effortlessly and precisely. The u’Select patented grind adjustment system located at the base of the mill allows you to select from 6 different grind sizes and provides even grinding. This manual pepper mill is equipped with a Peugeot mechanism in steel, Made in France, which comes with a lifetime guarantee. And to complete the pair, combine it with the Isen u’Select natural salt mill. There is also a matt black option (not available in Australia).


 

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Random Recipe

Ingredients Foie gras terrine with coffee and whisky Directions

Foie gras terrine with coffee and whisky


1 lobe of duck foie gras (500 g)
160 ml cold Keheli coffee (Ethiopia)
40 ml whisky (slightly peaty)
8 g sea salt + 2 g sugar + 1 g Voatsiperifery pepper.

Day before
1. Prepare the coffee in a French press with a medium grind. Allow to infuse for 30 minutes. Press and then place in the refrigerator.
2. Allow the foie gras to come up to room temperature for an hour (remove the veins if necessary).
3. Mix the whisky and the COLD coffee. Pour over the foie gras and then add the sugar/salt/pepper mixture.
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. Put the Peugeot Appolia terrine in the refrigerator.

Following day:
Pack the foie gras into the terrine.
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. Add the Voatsiperifery pepper to taste.