How to Serve Your Caviar Ideally, we recommend that your caviar should be served chilled. Once removed from the fridge the caviar may be transferred to Mother of Pearl dishes or consumed directly from the container. Placing your dish or container on crushed ice not only looks more appealing it will help to prolong the […]
Tartines de Caviar à la Crème Aigre recipe from epicurious Active time: 25 min Start to finish: 25 min INGREDIENTS 2 large eggs, hard-boiled 1/4 cup minced white onion 1 cocktail pumpernickel loaf 1/2 cup sour cream 150 g caviar (5 ounces; preferably oscietra) PREPARATION Force eggs through a sieve into a small bowl and […]
Burrata, pea, grapefruit, caviar and leek salad by chef Marcus Wareing This light summer salad from Marcus Wareing comes with an indulgent twist. Burrata is an extra creamy cheese similar to mozzarella, often available online or in fine cheese mongers. Use a good-quality, fruity extra virgin olive oil when making this burrata salad recipe for the best results. […]
Fortnum & Mason presents The Oscietra Caviar Hamperling. This is the perfect gourmet meal to be enjoyed in transit and I spotted this little gem on a recent trip at Heathrow Airport. Each Oscietra Caviar Hamperling includes our connoisseur caviar – Golden Oscietra Caviar complete with miniature blinis, crème fraiche, shredded eggs and a selection […]
Caviar Facts The Caviar Queen herself, Laura King talks about her specialist subject – caviar 1. Did you know the word caviar did not originate from Russia? Russians call it ikrabut caviar itself hails from the Turkish havyar, which comes from khayah, the Persian word for egg 2. The sturgeon fish existed on earth 250 million years back. They […]
Al Fresco Fine Dining Fit For A King With the continuing rise in the popularity of glamping, it’s only right that the traditional summer picnic should match up to its elegance. With a little preparation and some of the finest ingredients, your outdoor meals need no longer consist of curling sandwiches and stale crisps. For […]
