Rosemary Hill is looking for a recently qualified sous chef with a flair and passion for baking.
The candidate must be a non-smoker who is prepared to work most weekends.
The kitchen runs an a la cart menu on weekends and also does catering,
high teas and functions. We use natural and organic ingredients where
possible and make everything "from scratch".
Responsibilities will include:
- Menu planning...
If you've ever tried working with chocolate, you know that it can be a bit tricky. These tips for tempering chocolate correctly will help you succeed in making candy and other chocolaty treats perfectly.
If you’re an avid baker or chocolate lover, you’ve most likely tried making your own chocolate truffles. And sure, they were good, but they were probably soft and had to be refrigerated. Once you get the hang of tempering chocolate, you'll be able to not only make truffles but your...
The culinary world is a fan of aged items: dry-aged meats and aged cheeses are two that quickly come to mind. Aged items are carefully produced and cared for, and the results tend to be mind-blowing and out-of-this world flavorful. 2013 is the year that aged condiments become a sensation!
Trends come and go, but we're thinking the trend of barrel-aged condiments is finally here to stay. The most beloved barrel-aged condiment that's not new to anyone is balsamic vinegar...
Start taking out your mittens, the winter is coming! To soften the blow, here's a lovely recipe to keep you warm!
- 20ml Butter/ Oil
- 60g Bacon diced
- 150g Onions
- 150g Carrots
- 50g Celery
- 5g Garlic
- 1 tin ...
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