Ingredients 25g Butter 1 tbsp Plain Flour 150ml Milk 50g Flor Azul – chopped or crumbled 1/2 cup of cooked mushrooms – sliced 1 cup of baby spinach italian parsley and crispy prosciutto to garnish cooked pasta of your sauce (just cooked) Method Step 1: Melt the butter in a pan over a medium heat, then […]
Rosie Cupitt, Head Cheesemaker, was inspired by a Gruyere Souffle she saw in Gourmet Traveller (they originally modelled it on a Stephanie Alexander recipe) and decided to try it out with her Vueve
A great summer recipe and very simple to do is in this month’s Gourmet Traveller using shaved zucchini and haloumi, threaded on a skewer, grilled on the BBQ and dredged with olive oil and mint dressing
Cupitt’s win a Silver in the Food Tourism category at the 2019 NSW Tourism Awards. Cupitt’s are in the NSW Tourism Hall of Fame for winning the Winery/Brewery category three consecutive years.
