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Smoked and Confit Pig Cheek by Chef Gilmore

Slow cooked pig cheeks combined with shiitake mushrooms, shaved scallops, Jerusalem artichoke crisps, and butter in ... CONTINUE

Super Aladin Smoker and Aromatizer

The Super Aladin smoker is a heavy duty hand held food smoker used in molecular gastronomy that allows you to aroma ... CONTINUE

Smoked Butter with Sherry Vinegar Jelly

Instead of serving the classic olive oil and balsamic vinegar bread dip, next time surprise your guests with this d ... CONTINUE

Cigar Smoke Ice Cream

You will definitely surprise your diners when they are served a cigar on an ash tray as dessert! The dark chocolate ... CONTINUE

Smoking Allowed (Table Smoked Tasmanian Ocean Trout)

Smoking Allowed is a signature dish from molecular gastronomy Chef Michael Elfwing of Senses at the Hilton Kuala Lu ... CONTINUE

Smoked Beer with The Smoking Gun

Thanks to the versatility of the Smoking Gun we can infuse smoke into liquids. In this case I tried smoking differe ... CONTINUE

Smoked Raw Salmon with Dill Cream

Create a new experience for your diners with an excellent interactive presentation and a new combination of flavor  ... CONTINUE

Smoked Spinach Salad

The spinach is infused with a delicate smoke aroma using the Smoking Gun. Surprisingly delicious! The salad also ha ... CONTINUE