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Salt mill in Slate Grey Gloss Painted Wood, 10 cm

Bistro Manual Salt Mill | Out of stock

A deep and subtle grey, asserting the modernity of this salt mill created over 150 years ago.

 

Did you say historic?

Created towards the end of the 19th century, this Peugeot model paved the way for a rich and bountiful collection of table mills. Its design manages to work with different trends and through different eras, with never a jarring note. This slate grey colour consolidates its contemporary nature and timeless elegance. Give your imagination and your desires free rein to combine it with the other colours in the Bistrorama collection. The high-performance mechanism, specially designed for dry salt, comes with a lifetime guarantee. —Made in France —PEFC™ wood, from French forests —Radiant colour and shining finish —To be combined with the other colours of the Bistrorama collection, to create black-and-white or two-colour duos of mills —Mechanism with a lifetime guarantee —Mill guaranteed for 5 years —For grinding dry salt crystals (rock salt) up to 4mm in size. —Do not use for sea salt, wet salt, or dried wet salt -The perfect gift to treat yourself or others.


 

x $64.00 = $64.00

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.